Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 2 medium sweet potatoes (cooked); 2 small bananas; 1/2 cup plant-based milk; 1 1/2 cup ground oats; 2/3 cup sugar of choice; 8 tbsp cocoa powder; 5 tbsp ground hemp seeds; 1 tbsp cinnamon; 2 tsp baking powder

Sweet potato brownies are about to revolutionize your dessert game, and I couldn’t be more excited to share this recipe with you! If you’re anything like me, you crave that rich, fudgy chocolate goodness, but often find yourself wishing for a healthier indulgence. Well, prepare to have your mind – and your taste buds – blown. These aren’t your average brownies; they’re a surprisingly wholesome twist on a classic. The secret? The natural sweetness and incredible moisture that ripe sweet potatoes bring to the table. Forget dense, dry disappointments; these sweet potato brownies are incredibly tender, deeply chocolatey, and have a subtle, earthy sweetness that perfectly complements the cocoa. They’re the ultimate guilt-free treat, proving that you absolutely don’t have to sacrifice flavor for a little added nutrition. Get ready to fall in love with these delicious sweet potato brownies!

Sweet Potato Brownies

There’s something undeniably comforting about a rich, fudgy brownie. But what if I told you that you could enjoy that decadent chocolatey goodness while sneaking in some serious nutritional benefits? Enter these incredible Sweet Potato Brownies! These aren’t your average brownies; they’re a guilt-free indulgence packed with fiber, vitamins, and healthy fats. The natural sweetness and creamy texture of sweet potato, combined with ripe bananas, create a surprisingly moist and flavorful base that makes these brownies truly special. They’re naturally gluten-free (if you use certified gluten-free oats) and can easily be made vegan. Get ready to impress yourself and anyone lucky enough to try them!

Ingredients:

2 medium sweet potatoes (cooked (see notes))

2 small bananas ((see notes))

1/2 cup plant-based milk

1 1/2 cup ground oats ((see notes))

2/3 cup sugar of choice ((see notes))

8 tbsp cocoa powder ((I used Dutch-Process))

5 tbsp ground hemp seeds (or any ground nuts/seeds (see notes))

1 tbsp cinnamon ((optional))

2 tsp baking powder

Notes on Ingredients:

Sweet Potatoes: For the best results, I like to bake my sweet potatoes until they are very soft and easily mashable. You can also steam or boil them. Once cooked, let them cool slightly, then peel and mash them thoroughly. Aim for about 1 to 1.5 cups of mashed sweet potato. Make sure there are no lumps for the smoothest texture.

Bananas: The riper, the better! Overripe bananas are sweeter and easier to mash, contributing beautifully to the overall flavor and texture of these brownies. You’ll want them to be very soft and spotty.

Ground Oats: You can easily grind rolled oats (old-fashioned oats) into a flour-like consistency using a food processor or a high-powered blender. Make sure they are finely ground for a brownie texture. If you need to make them gluten-free, ensure your oats are certified gluten-free.

Sugar of Choice: I’ve found that coconut sugar, maple syrup, or even regular granulated sugar works well here. The amount can be adjusted slightly based on your preference for sweetness and the sweetness of your bananas and sweet potatoes.

Ground Hemp Seeds: Hemp seeds add a wonderful nutty flavor and healthy fats. If you don’t have hemp seeds, you can substitute them with ground almonds, walnuts, or even pumpkin seeds. The key is to have them finely ground to incorporate seamlessly into the batter.

Cooking Instructions:

1. Prepare Your Wet Ingredients: Start by preheating your oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. In a large mixing bowl, combine your cooked and mashed sweet potatoes and the mashed ripe bananas. Use a fork or a potato masher to ensure they are very smooth. Then, add the plant-based milk and stir everything together until well combined. This creamy base is the secret to our fudgy texture!

2. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the ground oats, sugar of choice, cocoa powder, ground hemp seeds, optional cinnamon, and baking powder. Whisking these dry ingredients separately ensures that the leavening agent (baking powder) and flavorings are evenly distributed throughout the batter, which is crucial for consistent baking. Make sure there are no pockets of cocoa powder or baking powder.

3. Marry the Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Now, using a spatula or a wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix! Overmixing can develop the gluten in the oats too much, leading to a tougher brownie. You want to see a thick, brownie batter consistency. It might seem a little thick, but that’s exactly what we’re going for to achieve that fudgy texture.

4. Spread and Bake: Pour the batter into your prepared baking pan. Use your spatula to spread the batter evenly into the corners of the pan. You can also gently tap the pan on the counter a couple of times to help settle the batter and remove any large air pockets. Place the pan in the preheated oven and bake for 25-30 minutes. The baking time can vary slightly depending on your oven, so start checking around the 25-minute mark.

5. Test for Doneness and Cool: To check if your brownies are ready, insert a toothpick into the center. It should come out with a few moist crum extractbs attached, but not wet batter. If it comes out completely clean, they might be slightly overbaked. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This step is incredibly important for the brownies to set properly and achieve that dense, fudgy texture. Trying to cut them while they’re warm will likely result in a crum extractbly mess. Once they’ve cooled in the pan for at least an hour, you can use the parchment paper overhang to lift the entire brownie slab out of the pan. Then, cut them into squares. Enjoy these delicious and healthy treats!

Conclusion:

So there you have it! These sweet potato brownies are truly a game-changer. Not only do they deliver that irresistible fudgy texture and rich chocolatey flavor we all crave, but they also sneak in some fantastic nutritional benefits thanks to the star ingredient – sweet potato. It adds a wonderful moisture, a subtle sweetness, and a beautiful depth to the overall taste, making them feel decadent yet surprisingly wholesome. I personally find them to be the perfect treat for any occasion, whether it’s an afternoon pick-me-up, a dessert for guests, or even a satisfying after-dinner indulgence. You really must give this sweet potato brownie recipe a try!

For serving, I love them warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of coconut whipped cream. They also stand beautifully on their own, perhaps with a dusting of powdered sugar or a sprinkle of sea salt to enhance the chocolate. Feel free to get creative with variations! You could add a handful of chocolate chips for extra gooeyness, swirl in some peanut butter or caramel before baking, or even incorporate some chopped nuts like walnuts or pecans for added crunch.

Frequently Asked Questions:

Can I use canned sweet potato puree instead of fresh?

Yes, absolutely! Canned sweet potato puree works wonderfully and can save you a bit of prep time. Make sure it’s 100% pure sweet potato puree, with no added sugars or spices. You’ll likely use the same amount as you would for fresh, so just measure it out carefully.

How should I store these sweet potato brownies?

These brownies are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They actually become even fudgier and more delicious the next day! You can also freeze them for longer storage.

Are these brownies vegan-friendly?

The base recipe I’ve provided is very close to being vegan. If you use a vegan butter alternative and a vegan egg substitute (like flax eggs or applesauce), you can easily make these sweet potato brownies completely vegan!

Sweet Potato Brownies

Moist and fudgy vegan brownies made with sweet potato and banana for a healthier treat.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
16

Ingredients

2 medium sweet potatoes (cooked)
2 small bananas
1/2 cup plant-based milk
1 1/2 cup ground oats
2/3 cup sugar of choice
8 tbsp cocoa powder
5 tbsp ground hemp seeds
1 tbsp cinnamon
2 tsp baking powder

Instructions

Step 1
Preheat your oven to 350°F (175°C) and lightly grease or line an 8×8 inch baking pan.
Step 2
In a large bowl, mash the cooked sweet potatoes and bananas until smooth. There should be no lumps.
Step 3
Stir in the plant-based milk, ground oats, sugar, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder until well combined. The batter will be thick.
Step 4
Pour the batter into the prepared baking pan and spread evenly.
Step 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Step 6
Let the brownies cool completely in the pan before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Fudgy Sweet Potato Brownies-Healthy Dessert

Sweet Potato Brownies