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Sweet Potato Brownies

Sweet potato brownies are a dessert where indulgence meets health! Made with nutrient-dense ingredients, and topped with caramel and melted chocolate, they will satisfy your cravings without guilt. Enjoy a rich, fudgy, and decadent texture in each bite!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 16 brownies
Calories: 2679 kcal
Course: Dessert
Cuisine: American

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 puree room temperature or warm - Only orange-flesh sweet potatoes will work for this recipe. About 9 oz
  • 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 unsweetened cocoa powder Dutch-process cocoa - Do not use natural cacao powder for these brownies.
  • 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 fine sea salt OPTIONAL
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
  • Flaked salt to garnish top or thin chocolate shavings

Instructions

For the Sweet Potato Dessert:
    Cup of Yum
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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:
  1. 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.
  2. 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.
  3. Remove from the heat and let it cool. Stir well every time you use it!
To Pepare the Chocolate Drizzle:
  1. 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:
  1. 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!

Notes

  • Although some ingredients are optional, all the ingredients listed in the recipe are included in the nutritional facts. 
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  • How to Store
  • Fridge: Store leftover brownies in an airtight container for up to 5 days. Store leftover caramel in a covered glass container in the fridge for up to a week.
  • Freezer: Do not freeze caramel! The brownies can be frozen in a sealed container for up to 1 month. Thaw them in the fridge overnight.

Nutrition Information

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 Monounsaturated Fat 0.5g Sodium 102.9mg (4%) Potassium 147.1mg (4%) 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

% 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.