Sweet Potato Brownies

Chocolate flourless sweet potato brownies, high in protein and fiber, and free of dairy and gluten. Very fudgy, refined-sugar-free and full of a nutritious hidden veggie! No bake and a no nuts option!

Sweet Potato Brownies

These sort-of-fudgy, sort-of-cakey brownies are awesome! And sooo easy to make. Just blend (or stir), pour and freeze. Actually I have baked these as traditional brownies but they come out so much better as a no bake so that's the method I recommend. However the batter can also be plopped on a cookie sheet and baked as a cookie.

These brownies are also vegan, dairy-free, gluten-free, and can be nut-free.

This will be your sweet potato brownie recipe go-to, I promise! And that's a bit step for me. I don't make promises often.

Adding sweet potatoes to brownies is not that new, but how about adding protein so they are a fantastic workout snack, both pre- and post? I've tweaked this recipe to add in a nutritional powerhouse ingredient, wait until you see!

Sweet Potatoes Make Healthy Brownies

Sweet potatoes are generally healthy being high in fiber, vitamins and minerals, and having a low impact on raising blood sugar. And they provide carbohydrates - healthy carbs - needed to burn as energy. And I added dates which add a slew of nutrition and fiber.

So this makes them truly excellent as both a snack for energy, and for a post, and pre-workout snack. Also, being high in antioxidants, sweet potatoes help reverse muscle damage caused by workout stress. And finally, of course, replace the lost potassium.

Sweet Potato Brownies Are A Protein Snack

Since a solid workout snack depends largely on protein and healthy carbs - adding another nutrient-dense source to this recipe makes sense. But not just any ingredient - I added nut butter to contribute protein, fiber, healthy carbs and more.

They also give the brownie great texture and you can't taste any nut butter-y taste if that's an issue. Just chocolate.

And if you want a dryer brownie, add a bit of flour - oat is best, or a handful of rolled oats. And add in a few walnuts for more nutrition.

How Do These Sweet Potato Brownies Taste?

First of all, let me tell you how versatile this recipe is. It can be:

1. Not baked. As in, "no bake" as in "frozen" then refrigerated?
2. It can be split in half and baked in cupcake papers
3. It can be blobbed onto a parchment-lined cookie sheet and made as cookies. Brownie cookies. Oh boy.

The final flavor is sweet but not very sweet - if you want a sweeter taste, taste-test batter and add a touch more maple syrup. Or, here's a trick, add cinnamon, this creates the impression of sweetness without actually adding more sugar.

And if you are looking for topping options, you could make an icing or just drizzle on some melted chocolate and almond chips like I did here.

How to Make Sweet Potato Brownies?

Pretty simple!

1. Just blend up or stir in a measuring cup all ingredients.

2. Pour into a parchment-lined pan and freeze for one hour, cut and store frozen or refrigerated for softer no bake brownies.

Here's a bonus idea. Try baking the batter as cookies. Just spoon 2 tbsp of batter in rows onto parchment-lined cookie sheet, sprinkle with chocolate chips, and bake at 350 F for 15 minutes or until crackly on top.

3. Whether you made brownies or cookies, sprinkle chocolate chips on once baking is complete. You can even pop the pan back in the oven for 30 seconds to melt the chips. However, you should cool a bit before trying to spread the chips however, or the top of the brownies will rip. Cool, and eat!

Recipe Swaps for Sweet Potato Brownies

1. You can use raw sweet potato if you can chop is finely enough, but then you must use a high-powered blender to mix batter, you couldn't stir it.

2. You can use cooked sweet potato - I provide easy microwave cooking instructions in the recipe below.

3. You can use pureed sweet potato. And you can swap sweet potato for pumpkin (cooked or pureed) or even pureed butternut squash. This brand, Farmers Market, sells their BPA-free, organic cans in markets and online here.

I think that is all I have to say. I hope you try these bars and report back to me how it went! Either comment below or DM me on Instagram. I always answer!

Do you want to try my other vegan brownies?

Try More Vegan Brownies Here

Vegan Gluten Free Brownies (buckwheat)
No Bake Fudge Brownies
Cake Like Brownies
Pumpkin Brownies
Brownie Bites
Mocha Brownies
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Sweet Potato Brownies

Created by Dee Dine

Chocolate sweet potato brownies, high in protein and fiber, and free of dairy and gluten. Very fudgy, refined-sugar-free and full of a nutritious hidden veggie! No bake or bake, your choice! And a no nuts option!

4.91 from 10 votes

Print Recipe Pin Recipe

Prep Time 1 d 10 mins

Cook Time 20 mins

Total Time 1 d 30 mins

Cuisine vegan, dairy-free, gluten-free

Servings 8

Ingredients

 

US Customary - Metric

• ½ cup sweet potatoes (I used canned - bpa-Free and organic, but raw or freshly baked and peeled also work here)
• ½ cup nut butter (I used almond but use sunbutter to make it nut free)
• ¼ cup cacao powder
• 6 dates (or 6 tbsp of maple syrup)
• 1 tsp vanilla
• ¼ tsp salt

Optional for brownies

• 3 tbsp walnuts ( as a mix in)
• ⅓ cup almond flour or rolled oats (optional for a dryer brownie; use oat flour to keep it nut-free)

To make Brownie Cookies, add

• ½ tsp baking soda (Add ONLY if you plan on baking cookies)
• 1 flax egg or 3 tbsp unsweetened apple sauce (to use flax egg, add 1 tbsp of ground flax in 2 tbsp of water, and let sit at least 15 minutes)

Instructions

 

Prep Work

• Line a loaf pan with parchment, overhanging on the sides.
• If your dates are hard, boil them for 5 minutes and remove the pit.

Prepare Sweet Potato

• TO use canned: Open a can and measure out ½ cup of puree. Refrigerate the rest and use within 3 days, or freeze it for longer.

  TO use cooked: Wash a large sweet potato, pierce it with a fork on many sides, wrap it in a paper towel, and microwave on high for 5 minutes or more depending on the size.

  Remove, peel and process or blend up sweet potato in a blender with a few tsp of water until you have a creamy puree.

  TO use raw: Wash, peel, and dice into teeny pieces. Then puree in a blender with a few tsp of water until you have a creamy puree. This won't work in a regular blender or food processor.

Make Brownies

• Blend up all the ingredients in a high speed blender until you have a smooth batter.

  As always, taste-test and add a touch more maple syrup if needed.

  You can also just sprinkle a bit of cinnamon; that gives your taste-buds the illusion that the dessert is sweeter, and it is here that you would add the oats or flour if you want a dryer brownie.
• OPTIONAL: If you want a dryer brownies, add in the oats or flour here. Also, if you want to mix in walnuts, fold them into the batter with a spatula or spoon.
• Pour the batter into your pan and freeze in the freezer covered for one hour. Slice and keep frozen, or keep refrigerated if you don't mind softer no bake brownies.

Other Ways To Make

• As I mentioned in the blog post, this recipe is very versatile. You can plop tbsp of batter onto a cookie sheet and bake for 15 minutes at 350 F to make brownie cookies. I would sprinkle these with chocolate chips while hot.

  You can also freeze them in paper cupcake liners to make brownie cups.

Storage

• Store no bake brownies in the freezer, tightly covered or in the refrigerator if you don't mind softer brownies. If you made cookies, keep refrigerated for three days.

Nutrition

Calories: 75kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 10mgPotassium: 169mgFiber: 3gSugar: 7gVitamin A: 2372IUVitamin C: 1mgCalcium: 23mgIron: 1mg

Keyword flourless brownies, protein snack, sweet potato, sweet potato brownie

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