Vegan Sweet Potato Brownies
Delicious, fudgy vegan brownies made with sweet potatoes, perfect for a healthy dessert.
Equipment
- 1 8x8 inch baking pan greased
- 1 Mixing Bowl large
- 1 potato masher
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional Add-ins
- 1/2 cup chopped nuts
- 1/2 cup dairy-free chocolate chips
- 1 tsp ground cinnamon
Instructions
Preparation
- Wash sweet potatoes thoroughly and pierce with a fork. Bake at 400°F for 45-50 minutes until soft. Allow to cool, then peel and mash.
- In a large mixing bowl, combine mashed sweet potatoes, almond flour, cocoa powder, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
- Mix in baking powder and salt until just incorporated.
- Preheat your oven to 350°F.
- Grease an 8x8 inch baking pan thoroughly.
- Pour the mixed batter into the prepared pan, spreading it evenly.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow brownies to cool in the pan before cutting into squares.
- Serve brownies as is or with a scoop of vegan ice cream for added indulgence.
- Store brownies in an airtight container at room temperature for up to three days, or freeze for later enjoyment.
Notes
Pro Tips: Use room temperature ingredients for smooth batter mixing. Allow brownies to cool completely for easier cutting. Ingredient Substitutions: Almond flour can be replaced with oat flour. How to Serve: Pair with vegan ice cream for a delightful dessert. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare mashed sweet potatoes in advance and refrigerate until use.