Sweet Potato Brownies Recipe

Introduction

These sweet potato brownies are a deliciously moist and naturally sweet treat, perfect for satisfying your chocolate cravings with a wholesome twist. Made with almond butter and maple syrup, they offer a rich flavor without refined sugar.

Ingredients

• 2 sweet potatoes (about 400g), halved
• 125g almond butter
• 100g maple syrup
• 25g cocoa powder, sifted
• 50g plain flour
• ½ tsp baking powder
• 25g chopped almonds (optional)
• 100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Line a 20cm square baking tin with baking parchment and set aside.
2. Step 2: Place the sweet potato halves on a separate baking tray and roast for 40-50 minutes until soft. Allow to cool, then blend in a food processor until smooth.
3. Step 3: Reduce the oven temperature to 180°C (160°C fan, gas mark 4). In a bowl, mix the sweet potato puree with almond butter, maple syrup, cocoa powder, plain flour, and baking powder. Stir until fully combined.
4. Step 4: Spoon the batter into the prepared tin. Sprinkle chopped almonds over the top if using, then bake for 30-40 minutes. A skewer inserted should come out with a few moist crumbs.
5. Step 5: Let the brownies cool in the tin. Melt the remaining dark chocolate in a heatproof bowl in the microwave, heating in 30 seconds intervals and stirring, then in 10-second bursts until smooth.
6. Step 6: Drizzle the melted chocolate over the cooled brownies. Allow to set before cutting into 12 or 16 pieces.

Tips & Variations

• For extra crunch, toast the chopped almonds before sprinkling them on top.
• Swap plain flour for gluten-free flour to make the brownies gluten-free.
• If you prefer a sweeter brownie, add a little vanilla extract or cinnamon to the batter.
• Use dairy-free dark chocolate to keep the recipe vegan-friendly.

Storage

Store the brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften before serving, or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Fresh roasted sweet potatoes provide better texture and flavor, but canned mashed sweet potato can be used in a pinch. Drain well and adjust moisture if the batter feels too wet.

Are these brownies suitable for a vegan diet?

Yes, this recipe is naturally vegan if you use dairy-free dark chocolate and ensure that your almond butter contains no animal-derived ingredients.

Sweet Potato Brownies Recipe

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★★★★★

4.4 from 86 reviews

• Author: Noah
• Total Time: 1 hour 25 minutes
• Yield: 12–16 brownies 1x
• Diet: Vegan

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Description

Deliciously moist and rich sweet potato brownies made with almond butter and maple syrup, offering a healthier twist on traditional brownies. These dairy-free, naturally sweetened treats combine roasted sweet potatoes with cocoa and dark chocolate for an indulgent yet nutritious dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Sweet Potato Base

• 2 sweet potatoes (about 400g), halved

Brownie Batter

• 125g almond butter
• 100g maple syrup
• 25g cocoa powder, sifted
• 50g plain flour
• ½ tsp baking powder

Toppings

• 25g chopped almonds (optional)
• 100g dark chocolate, roughly chopped (dairy-free if necessary)

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Instructions

1. Preheat and Prepare Sweet Potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the halved sweet potatoes on a baking tray lined with parchment. Roast them in the oven for 40-50 minutes until they are soft and tender. Remove from the oven and allow to cool.
2. Process Sweet Potatoes: Once cooled, transfer the roasted sweet potatoes to a food processor and blend until completely smooth, creating a creamy base for the brownies.
3. Prepare Baking Tin and Batter: Reduce the oven temperature to 180°C (160°C fan)/gas mark 4. Line a 20cm square baking tin with baking parchment. In a large mixing bowl, combine the smooth sweet potato puree with almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix thoroughly until all ingredients are well incorporated.
4. Add Chocolate and Almonds: Stir in all but 50g of the roughly chopped dark chocolate. Pour the batter into the prepared baking tin, smoothing the top with a spatula. If desired, sprinkle the chopped almonds evenly over the batter.
5. Bake the Brownies: Place the tin in the preheated oven and bake for 30-40 minutes. Check doneness by inserting a skewer into the center; it should come out with only a few moist crumbs attached.
6. Cool and Prepare Chocolate Drizzle: Remove the brownies from the oven and let them cool completely in the tin. Melt the reserved 50g of dark chocolate in a heatproof bowl in the microwave, heating first for 30 seconds, stirring well, then continuing in 10-second intervals until fully melted.
7. Drizzle and Serve: Drizzle the melted chocolate evenly over the cooled brownies. Allow the chocolate to set before slicing the brownies into 12 or 16 pieces. Store any leftovers in an airtight container for up to three days.

Notes

• For a nut-free version, substitute almond butter with sunflower seed butter and omit chopped almonds topping.
• Baking times may vary depending on your oven; check the brownies earlier if using a fan oven.
• The brownies can be refrigerated for up to a week or frozen for longer storage.
• Use dairy-free dark chocolate to keep the recipe vegan and lactose-free.
• If you prefer a sweeter brownie, add an extra 10-15g of maple syrup.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sweet potato brownies, vegan brownies, healthy brownies, dairy-free brownies, almond butter brownies, maple syrup brownies, gluten-free option