Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings
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 might sound like a surprising combination, but trust me, they are an absolute revelation! Forget everything you thought you knew about brownies because these are about to become your new obsession. There’s a reason why these fudgy, deeply chocolatey delights have captured so many hearts (and taste buds!). What makes these Sweet Potato Brownies truly special is the magic the humble sweet potato brings to the table. It adds an incredible natural sweetness and an unbelievably moist, tender texture that you just can’t achieve with traditional recipes. Plus, you get that lovely, earthy undertone that perfectly complements the rich cocoa. If you’re looking for a brownie that’s both decadent and surprisingly wholesome, you’ve found it. Get ready to dive into a batch of these incredible Sweet Potato Brownies – they’re a guilt-free indulgence you’ll want to make again and again.

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

Let’s dive into making some truly delightful sweet potato brownies! These aren’t your average brownies, and I absolutely love how they incorporate wholesome ingredients without sacrificing that rich, fudgy texture and deep chocolate flavor we all crave. The secret is in the sweet potato and banana, which bring moisture, a subtle sweetness, and a fantastic fudgy consistency that makes them so incredibly satisfying.

Before we begin extract, let’s talk about those “notes” in the ingredient list.

Notes on Ingredients:

Sweet Potatoes: For the best results, I like to bake my sweet potatoes until they are very tender. You can do this by pricking them all over with a fork and baking them at 400°F (200°C) for about 45-60 minutes, or until they are easily pierced with a knife. Once cooled slightly, scoop out the flesh. Alternatively, you can steam them or even microwave them until soft. The key is to have soft, mashed sweet potato. You’ll need about 1 to 1.5 cups of mashed sweet potato.

Bananas: Using ripe to overripe bananas is crucial here. The riper they are, the sweeter they will be, and the easier they will mash. This also adds to the moistness of the brownies.

Ground Oats: You can easily make your own oat flour by simply pulsing rolled oats in a food processor or blender until they reach a fine, flour-like consistency. This makes the brownies wonderfully chewy and adds to their wholesome appeal.

Sugar of Choice: I’ve used a variety of sweeteners here, from regular granulated sugar to coconut sugar or maple syrup (though if using liquid sweetener, you might need to slightly reduce the plant-based milk). Adjust to your preferred level of sweetness.

Ground Hemp Seeds: Hemp seeds offer a nutty flavor and a boost of healthy fats and protein. If you don’t have hemp seeds, you can substitute with ground almonds, walnuts, or even sunflower seeds for a similar texture and binding effect. Ensure they are ground into a meal.

Now that we’re all prepped with our ingredients, let’s get baking!

Instructions:

Prepare Your Sweet Potato and Banana Mash: In a large mixing bowl, combine the cooked and mashed sweet potato flesh with the two small, mashed bananas. Use a fork or a potato masher to really mash them together until they are as smooth as possible. You want to avoid any large lumps, as this will ensure a consistent texture in your brownies. This mash forms the moist and fudgy base of our brownies, so take your time to get it nice and smooth.

Incorporate Wet Ingredients and Sweetener: Add the 1/2 cup of plant-based milk to the sweet potato and banana mixture. If you’re using a liquid sweetener like maple syrup, now is the time to add it. If you’re using granulated sugar, add it in this step as well. Mix everything together thoroughly until you have a well-combined, slightly wet mixture. This is where we start building that rich, brownie batter consistency.

Add Dry Ingredients for Structure and Flavor: To the wet ingredients, add the 1 1/2 cups of ground oats, 8 tablespoons of cocoa powder, 5 tablespoons of ground hemp seeds (or your chosen nut/seed meal), the optional 1 tablespoon of cinnamon, and 2 teaspoons of baking powder. It’s really important to whisk the dry ingredients together a bit before adding them to the wet ingredients, or even better, sift the cocoa powder and baking powder to prevent any clumps. This ensures even distribution of these key ingredients, which are responsible for the brownie’s structure and deep chocolate flavor.

Combine and Mix the Batter: Now, it’s time to bring everything together. Gently fold the dry ingredients into the wet ingredients using a spatula or a wooden spoon. Mix until just combined. Be careful not to overmix. Overmixing can develop the gluten in the oat flour too much, potentially leading to tougher brownies, and we want them nice and fudgy! You should have a thick, rich, chocolatey batter that resembles traditional brownie batter, but with a slightly more rustic texture from the ground oats.

Bake Your Sweet Potato Brownies: Preheat your oven to 350°F (175°C) and lightly grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Pour the brownie batter into the prepared pan and spread it out evenly with your spatula. For those who love extra texture and flavor, you can sprinkle a few extra hemp seeds or chocolate chips on top before baking. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crum extractbs attached, but not wet batter. The baking time can vary depending on your oven, so keep an eye on them. Once baked, allow them to cool completely in the pan on a wire rack. This is a crucial step for the brownies to set properly and develop their fudgy texture. Rushing this part can result in crum extractbly brownies, so patience is key! Once cooled, you can lift them out using the parchment paper overhang and cut them into squares.

Enjoy these incredibly satisfying and wholesome sweet potato brownies! They’re perfect for a healthy snack or a guilt-free dessert.

Conclusion:

There you have it – a delightful and surprisingly wholesome recipe for sweet potato brownies! What makes this recipe so fantastic is its ability to transform humble sweet potatoes into a rich, fudgy, and intensely chocolatey treat that’s also packed with nutrients. You’ll be amazed at how the natural sweetness and moisture from the sweet potato not only enhances the flavor but also contributes to an incredibly tender texture, making these brownies a guilt-free indulgence. They’re perfect for satisfying that dessert craving without the heavy feeling you might get from traditional brownies.

Serve these sweet potato brownies warm, perhaps with a dollop of dairy-free whipped cream or a sprinkle of sea salt to elevate the chocolate flavor even further. They also make a wonderful addition to a brunch spread or as a sophisticated dessert for any gathering. Don’t be afraid to get creative with variations! Consider adding chopped nuts like walnuts or pecans for extra crunch, or a swirl of tahini for a nutty depth. You could also introduce a hint of cinnamon or chili powder for a Mexican-inspired twist. I truly encourage you to give this recipe a try – you won’t regret this wonderfully moist and flavorful brownie experience!

Frequently Asked Questions:

Can I use canned sweet potato puree instead of fresh?

Absolutely! You can substitute canned unsweetened sweet potato puree for the fresh mashed sweet potato. Ensure it’s unsweetened to maintain control over the sweetness of your brownies. You’ll typically use the same amount as called for in the fresh sweet potato measurement.

My brownies seem a little cakey. What did I do wrong?

A slightly cakey texture can sometimes occur if the batter is overmixed after adding the flour, or if the sweet potato itself was very dry. Ensure you mix the wet and dry ingredients until just combined. Also, over-baking can contribute to a drier, more cake-like result. Keep an eye on them and test for doneness with a toothpick inserted into the center – it should come out with a few moist crum extractbs attached, not completely clean.

Sweet Potato Brownies

Decadent and fudgy brownies made healthier with sweet potato and banana. A delicious gluten-free and dairy-free treat.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
16 servings

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 oven to 350°F (175°C). Grease and line an 8×8 inch baking pan.
Step 2
In a large bowl, mash the cooked sweet potatoes and bananas until smooth.
Step 3
Stir in the plant-based milk, ground oats, sugar of choice, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder until well combined.
Step 4
Pour the batter into the prepared baking pan and spread evenly.
Step 5
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Step 6
Let 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 Indulgence