Vegan Sweet Potato Brownies
These vegan sweet potato brownies offer a delicious, healthier twist on the classic dessert. Made with nutrient-rich sweet potatoes, oat flour, and dark chocolate, they're naturally sweetened with maple syrup and enriched with peanut butter for a fudgy texture. Perfect for those looking for a guilt-free indulgence.
Sweet Potato Brownies Instructions
- Preheat the oven to 180°C (350°F). Line a 20x24cm baking dish with parchment paper.
- Peel the sweet potatoes and steam them until tender.
- Once cooked, puree the sweet potatoes until smooth.
- In a large bowl, mix the pureed sweet potatoes with oat flour, baking powder, ground cinnamon, peanut butter, maple syrup, and coconut oil. Stir until well combined.
- Chop the dark chocolate into chunks.
- Fold 3/4 of the chocolate chunks into the batter, reserving the remaining 1/4 for topping.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining chocolate chunks over the top of the batter.
- Bake for 30 minutes at 180°C (350°F), or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares. Enjoy your healthier brownies!
Notes
- The 600g sweet potato is easiest to measure after peeling (or just aim for ~600–700g whole to be safe).
- Steam until very tender so the puree becomes totally smooth (no fibrous bits).
- Let brownies cool fully before slicing; they firm up a lot as they cool.
- If you want it truly gluten-free, use certified gluten-free oat flour/oats.
- A slightly underbaked center (moist crumbs on the toothpick) keeps the texture fudgy.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Pot
- Steamer Basket
- Stove
- Knife
- Peeler
- Cutting Board
- Immersion Blender
- Mixing Bowl
- Spatula
- Kitchen Scale
- Liquid Measuring Cup
- Tooth Picks
Nutrition Facts
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