Fudgy and Healthy Sweet Potato Brownies
Fudgy and Healthy Sweet Potato Brownies
After reducing my added sugar intake the last few weeks, my taste buds really did change, and even simple foods with natural sugars like apples and oranges became SO INCREDIBLY SWEET (they do call it nature's candy).
So, I began experimenting with low-sugar foods, realizing that not all baked goods needed added sugar! I utilized naturally sweet foods like bananas in this No Added Sugar Banana Bread Donut Recipe and now using sweet potatoes in this brownie recipe! I am eager to hear your thoughts on reducing sugar and trying lower-sugar healthy dessert recipes. Of course, remember that you can always add 1 tablespoon - 1/4 cup pure maple syrup or coconut sugar to this healthy brownie recipe if you want additional sweetness.
Sweet Potato Brownies Ingredients
Wet Ingredients
1 cup sweet potato, baked then mashed
1/2 cup plant-based milk
2 tablespoons coconut oil, melted & cooled
1 flax egg (1 tablespoon of flaxseeds mixed with 3 tablespoons of water, set aside 10 minutes to gel)
1 teaspoon vanilla
Dry Ingredients
1/3 cup cacao powder
1/3 cup cassava flour
2 scoops of vegan chocolate protein powder (I used Orgain, use code Recipes4health for 30% off your purchase)
1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoons cinnamon
Additional Ingredients
1/3 cup chocolate chips
Substitutions
2 tablespoons coconut oil for 2 tablespoons ghee.
1 flax egg for 1 egg.
1/4 cup cassava flour for oat flour, almond flour, coconut flour, or whole wheat flour.
Use any protein powder or collagen, preferably chocolate flavored to add to the richness. If you decide to omit the protein powder, just reduce the amount of liquid added.
In addition to chocolate chips, add peanut butter chips and/or roasted nuts to the batter.
How to Make Sweet Potato Brownies
Preheat the oven to 425 degrees Fahrenheit. Wash the sweet potato then poke a few holes in the sweet potato with a fork. Wrap the sweet potato in foil. Bake it on a baking sheet for about 45 minutes (depending on the size). Let cool, then remove the skin and store the baked sweet potato in an airtight container in the fridge for up to 4 days.
Combine all of the wet ingredients in a large mixing bowl with a fork until well combined.
Combine all of the dry ingredients in a separate bowl until well combined.
Add the dry ingredients to the wet ingredients and mix until everything is incorporated. Mix in the chocolate chips.
Line a 9 x 9 square baking pan with parchment paper. Pour the batter into the brownie pan.
Bake at 350 degrees Fahrenheit for 30 minutes.
Let cool for 20 minutes before slicing (makes 16 squares). Store in an airtight container in the fridge for about 5 days.
FAQ
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You will need mashed sweet potato, plant-based milk, coconut oil, flax eggs, vanilla, cocoa powder, cassava flour, vegan chocolate protein powder, baking powder, salt, cinnamon, and chocolate chips.
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The best way to cook sweet potato for brownies is to bake it. Wash the sweet potato, then poke a few holes in it with a fork. Wrap the sweet potato in foil and bake it on a baking sheet at 425 degrees Fahrenheit for about 45 minutes (depending on the size). Once it's cooked, let it cool, then remove the skin and store the baked sweet potato in an airtight container in the fridge for up to 4 days.
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Sweet potato brownies typically take about 30 minutes to bake. Once you have mixed all the ingredients together and poured the batter into a lined baking pan, place it in the oven preheated to 350 degrees Fahrenheit. Bake for 30 minutes, then remove from the oven and let it cool for 20 minutes before slicing into squares.
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Adding sweet potato to brownies can make them healthier than regular brownies in several ways. Sweet potatoes are nutrient-dense and packed with vitamins and minerals, including vitamin A, vitamin C, and potassium. They also provide fiber, which can help with digestion and promote a feeling of fullness. By using sweet potatoes as a substitute for some of the traditional ingredients in brownies, such as butter or oil, you can reduce the overall calorie and fat content of the recipe. Additionally, sweet potatoes add natural sweetness to the healthy brownies, allowing you to reduce or eliminate the need for added sugars.
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Nuts: Add some chopped nuts, such as walnuts, pecans, or almonds, to add crunch and a nutty flavor to the brownies.
Peanut Butter or Almond Butter: Swirl some peanut butter or almond butter into the batter before baking for a delicious peanut butter and chocolate combination.
Dried Fruit: Add some dried fruit, cranberries, raisins, or chopped dates, for a chewy texture and added sweetness.
Spices: Experiment with different spices to enhance the flavor of the brownies. Cinnamon, nutmeg, or even a pinch of cayenne pepper can add depth and warmth to the recipe.
Coconut: Sprinkle some shredded coconut on top of the brownie batter before baking for a tropical twist.
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Adjust the wet ingredients: If you find that your brownies are too dry, try adding a bit more plant-based milk or coconut oil to the batter. This will help to add moisture and create a softer texture.
Use a flax egg: The flax egg in this recipe helps to bind the ingredients together and adds moisture to the brownies. If you want them to be even more moist, you can increase the amount of flax egg you use.
Don't overbake: Be careful not to overbake your brownies, as this can result in a dry and crumbly texture. Check on them a few minutes before the recommended baking time is up, and if they still look slightly undercooked in the center, that's okay. They will continue to cook and set as they cool.
Add a bit of applesauce: If you're looking for an extra boost of moisture, you can try adding a tablespoon or two of unsweetened applesauce to the batter. This will add natural sweetness and moisture to the fudgy brownies.
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Whipped Coconut Cream: Top your brownies with a dollop of whipped coconut cream for a creamy and decadent touch.
Chocolate Ganache: Drizzle a rich chocolate ganache over the brownies for an extra dose of chocolatey goodness.
Fresh Berries: Add some fresh berries, such as raspberries or strawberries, on top of the brownies for a burst of freshness and color.
Coconut Flakes: Sprinkle some toasted coconut flakes on top of the brownies for a tropical twist and added texture.
Vanilla Ice Cream: Serve your brownies with a scoop of creamy vanilla ice cream for a classic and indulgent dessert.
Caramel Sauce: Drizzle some caramel sauce over the brownies for a sweet and gooey treat.
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These sweet potato brownies are gluten free. There is no gluten in the cassava flour or Orgain protein powder used in this recipe.
These healthy sweet potato brownies are a sweet, guilt-free treat that will satisfy your sweet tooth with their delicious fudgy texture. By using sweet potatoes as the main ingredient, you not only add a natural sweetness but also pack in essential nutrients. Whether you're a seasoned baker or just starting out in the kitchen, this recipe is quick and easy to follow. These fudgy sweet potato brownies, filled with wholesome ingredients, are one of my favorite ways to indulge in my chocolate cravings!
Fudgy Sweet Potato Brownies
Ingredients
- 1 cup sweet potato, baked then mashed
- 1/2 cup plant-based milk
- 2 tablespoons coconut oil, melted & cooled
- 1 flax egg (1 tablespoon of flaxseeds mixed with 3 tablespoons of water, set aside 10 minutes to gel)
- 1 teaspoon vanilla
- 1/3 cup cacao powder
- 1/3 cup cassava flour
- 2 scoops of vegan chocolate protein powder (I used Orgain, use code Recipes4health for 30% off your purchase)
- 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 teaspoons cinnamon
- 1/3 cup chocolate chips
- 1/2 cup plant-based milk
- 2 tablespoons coconut oil for 2 tablespoons ghee
- 1 flax egg for 1 egg
- 1/4 cup cassava flour for oat flour, almond flour, or whole wheat flour.
- Use any protein powder or collagen, preferably chocolate flavored to add to the richness. If you decide to omit the protein powder, just reduce the amount of liquid added.
- In addition to chocolate chips, add peanut butter chips and/or roasted nuts to the batter.
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Wash the sweet potato then poke a few holes in the sweet potato with a fork. Wrap the sweet potato in foil. Bake it on a baking sheet for about 45 minutes (depending on the size). Let cool, then remove the skin and store the baked sweet potato in an airtight container in the fridge for up to 4 days.
- Combine all of the wet ingredients in a bowl with a fork until well combined.
- Combine all of the dry ingredients in a separate bowl until well combined.
- Add the dry ingredients into the wet ingredients and mix until everything is incorporated. Mix in the chocolate chips.
- Line a 9 x 9 square baking pan with parchment paper. Pour the batter into the pan.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Let cool for 20 minutes before slicing (makes 16 squares). Store in an airtight container in the fridge for about 5 days.
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