Sweet Potato Brownies
User Reviews
5
12 reviews
Excellent
Sweet Potato Brownies
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Sweet Potato Brownies blend pureed orange sweet potatoes with melted dark chocolate and coconut oil, sweetened with maple syrup, and combined with flour, cocoa powder, and baking powder. The batter creates a moist, rich, and soft baked treat with the natural sweetness and creamy texture from the sweet potato. Optional caramel topping and chocolate drizzle add layers of sweetness and texture.
Description
This recipe begins by melting dark chocolate chips with coconut oil, then blending them with sweet potato purée, maple syrup, plant-based milk or coffee, and vanilla extract until smooth. Dry ingredients—flour, cocoa powder, baking powder, and optional salt—are gently incorporated. The batter is poured into a lined 8x8-inch pan and baked until a toothpick inserted in the center comes out clean but with moist crumbs.
The brownies have a dense but tender texture from the sweet potato purée and chocolate combination. Using orange-fleshed sweet potatoes contributes sweetness and moisture without overpowering the chocolate flavor. The optional caramel topping, made from coconut cream, brown sugar, cornstarch, and salt, adds a creamy, mildly salty layer. A chocolate drizzle made with melted chocolate and coconut oil can be added for extra richness and decoration, garnished with a sprinkle of salt or chocolate shavings.
Leftover brownies can be stored in the refrigerator up to five days, while caramel topping should be refrigerated separately for up to one week. Brownies freeze well for up to one month and should be thawed in the fridge before serving.
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Ingredients
To make the Sweet Potato Brownie:
- ¼ cup coconut oil Use refined coconut oil if you don't like the taste of coconut - You can replace coconut oil with an equal amount of unsalted butter if you prefer.
- 1 cup dark chocolate chips or semisweet chocolate, or vegan chocolate – You can also use carob chips as a caffeine-free alternative.
- 1 cup sweet potato room temperature or warm - Only orange-flesh sweet potatoes will work for this recipe. About 9 oz, puree
- ½ cup maple syrup room temperature (Honey, agave syrup, or coconut nectar can be used in place of maple syrup). To use granulated sugar instead, add ½ cup granulated sugar PLUS an extra 5 tablespoon (75 mL) of plant-based milk or coffee.
- ¼ cup plant-based milk or coffee, room temperature or warm - Almond, soy, oat, pea, cashew, or even regular dairy milk can be used to replace plant-based milk.
- 2 teaspoon vanilla extract You can use an equal amount of almond extract for a different flavor.
- 1 cup all-purpose flour sift and spoon into a measuring cup. Or, use certified gluten-free oat flour (100 g), or 1:1 gluten-free all-purpose flour (148 g) for making gluten-free sweet potato brownies
- ¼ cup cocoa powder Dutch-process cocoa - Do not use natural cacao powder for these brownies, unsweetened
- 1 teaspoon baking powder For every teaspoon of baking powder, you can substitute ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar.
- ½ teaspoon salt OPTIONAL, fine sea salt
For the Caramel Topping (Optional):
- 1 cup coconut cream Heavy cream can be used in place of coconut cream for a non-vegan option.
- ¾ cup brown sugar Or, try coconut sugar for a more natural option.
- 1 tablespoon cornstarch Arrowroot powder is a direct substitute for cornstarch.
- Pinch salt optional
For the Chocolate Drizzle (Optional):
- 1 cup dark chocolate chips or semisweet chocolate chips or any other vegan chocolate bar chopped into small pieces can be used.
- ½ teaspoon coconut oil Or, unsalted butter if you’re not vegan.
Garnish
- salt or thin chocolate shavings, flaked salt to garnish top
Instructions
For the Sweet Potato Dessert:
- Preheat the oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Reserve!
- MELT THE CHOCOLATE: Add the chocolate chips to a small bowl, and microwave in 30-second intervals, stirring in between, until the chocolate is melted. It may take about 60 to 90 seconds. Stir in the coconut oil until the mixture is smooth.
- PREPARE THE BATTER: To a food processor, add in the sweet potato purée, maple syrup, melted chocolate mixture, coffee (or milk), and vanilla extract. Then, blend the mixture on high until homogeneous and smooth.
- Add the dry ingredients (flour, baking powder, and salt). Pulse several times until the mixture is smooth. Pour the brownie batter into the prepared baking pan, spreading with a spoon so the top is level.
- BAKE AND COOL: Bake on the middle oven rack for 24-28 minutes or until a toothpick inserted into the middle has soft crumbs on it (but not raw batter.) Remove from the oven and transfer the pan to a wire rack to cool for 30 minutes.
- SLICE: Using the parchment paper as handles, lift the brownie out of the pan. Cut into slices using a large, sharp knife, wiping the blade between cuts. TIP: If you prefer super clean cuts, chill the brownies before slicing so they are firm enough. Dip the blade of the knife in hot water and wipe dry before cutting each slice.
- Enjoy your sweet potato brownies at room temperature or chilled, either by themselves or topped with caramel sauce and chocolate drizzle. Alternatively, serve them warm with a scoop of your favorite vegan ice cream.
For the Caramel:
- In a small saucepan, add the coconut cream, brown sugar, and cornstarch. Heat the mixture over medium-high heat, stirring constantly so the coconut cream melts and the mixture becomes bubbly and almost foamy.
- Reduce the heat to medium-low (or to a simmer) and continue to stir often for about 5 minutes, or until the caramel thickens. TIP: For making a salted caramel, add a pinch of salt.
- Remove from the heat and let it cool. Stir well every time you use it!
To Pepare the Chocolate Drizzle:
- Melt the chocolate according to the instructions in the package and then stir well with ½ teaspoon coconut oil until smooth.
To Assemble the Brownies:
- After slicing them, top them with the caramel and then lightly drizzle them with the melted chocolate. Garnish the top with either flaked salt or thin shavings of chocolate and enjoy!
Equipments used:
Notes
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Keep leftover caramel topping refrigerated in a covered container and use within one week.
- Brownies can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- Use refined coconut oil if you prefer no coconut flavor, or substitute unsalted butter if preferred.
- Optional caramel and chocolate drizzle toppings enhance flavor but are not required.
Nutrition Information
Show Details
Calories
267.9kcal
(13%)
Carbohydrates
34.7g
(12%)
Protein
1.8g
(4%)
Fat
15.7g
(24%)
Saturated Fat
12.1g
(61%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.5g
(3%)
Sodium
102.9mg
(4%)
Potassium
147.1mg
(3%)
Fiber
2.8g
(11%)
Sugar
10.5g
(21%)
Vitamin A
1179.3IU
(24%)
Vitamin C
0.6mg
(1%)
Calcium
26.6mg
(3%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 2679 kcal
% Daily Value*
| Calories | 267.9kcal | 13% |
| Carbohydrates | 34.7g | 12% |
| Protein | 1.8g | 4% |
| Fat | 15.7g | 24% |
| Saturated Fat | 12.1g | 61% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 102.9mg | 4% |
| Potassium | 147.1mg | 3% |
| Fiber | 2.8g | 11% |
| Sugar | 10.5g | 21% |
| Vitamin A | 1179.3IU | 24% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 26.6mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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