0 from 78 votes
Sweet Potato Brownies
These vegan sweet potato brownies are a game changer. They're soft, subtly decadent, and taste like a pure chocolate brownie!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16 brownies
Calories: 146 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Wet Ingredients
- 1 cup sweet potato puree (from 1 to 2 sweet potatoes)
- ¾ cup almond butter (or other nut or seed butter)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup cacao powder
- ½ cup coconut sugar
- ¼ cup tapioca flour (or arrowroot flour)
- 1 teaspoon baking soda
- ½ teaspoon espresso powder (optional, but I recommend!)
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips
Instructions
- To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth. Alternatively, you can follow my mashed sweet potato recipe (which uses the stove) or baked sweet potato recipe (which uses the oven).
- Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper (with extra coming up the sides), and set aside.
- In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds.
- To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt. Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable.
- Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan. Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.
- Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy!
Cup of Yum
Notes
- I love to use this espresso powder for all my baked goods!
Nutrition Information
Calories
146kcal
(7%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
0.4mg
(0%)
Sodium
124mg
(5%)
Potassium
213mg
(6%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3370IU
(67%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 146
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3370IU | 67% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.