Sweet Potato Brownies Recipes

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FUDGY SWEET POTATO BROWNIES (V/GF)



Fudgy Sweet Potato Brownies (V/GF) image

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!

Provided by Minimalist Baker

Categories     Dessert

Time 1h20m

Number Of Ingredients 14

1 cup sweet potato purée ((see instructions))
2/3 cup maple syrup
1/2 cup almond butter or peanut butter
1 tsp pure vanilla extract
1 ½ Tbsp avocado oil ((or sub melted vegan butter, melted coconut oil, or olive oil))
1/2 cup cocoa powder or cacao powder
1/4 tsp sea salt
1 tsp baking powder
2/3 cup oat flour
1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better)
1/4 cup dairy-free chocolate chips ((optional))
Vanilla Coconut Ice Cream ((for store-bought, we prefer Luna and Larry's vanilla coconut ice cream))
Salted Caramel Coconut Ice Cream
Vegan Coffee Ice Cream

Steps:

  • To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  • Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
  • To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
  • Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
  • Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
  • Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn't be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.
  • Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

Nutrition Facts : ServingSize 1 brownies, Calories 204 kcal, Carbohydrate 24.4 g, Protein 4.4 g, Fat 11.6 g, SaturatedFat 1.3 g, Sodium 101 mg, Fiber 4 g, Sugar 12.8 g, UnsaturatedFat 9.48 g

SWEET POTATO BROWNIES



Sweet Potato Brownies image

These sweet potato brownies are so rich and decadent, no one can ever believe the secret healthy ingredient!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 20m

Number Of Ingredients 9

3/4 cup sweet potato puree
1 cup peanut or almond butter, or allergy-friendly sub
1 tsp pure vanilla extract
6 tbsp flour ((Oat, white, or spelt flour work. Readers reported success with almond flour))
1/2 cup mini chocolate chips + more for the top, (optional)
2/3 cup sugar
6 tbsp cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt

Steps:

  • If using homemade sweet potato puree, see how to make it above. To make the brownies, start by preheating the oven to 325 F. Line an 8-inch pan with parchment, or grease well. If not easily stir-able, gently heat nut butter to soften. Whisk it with the sweet potato and vanilla until smooth. Stir all remaining ingredients together (making sure the salt and baking soda are evenly incorporated), then pour dry into wet. Stir to form a batter. Smooth into the baking pan, scooping out all traces of batter. Use a second sheet of parchment to really smooth everything down. Bake 20 minutes. They should look underdone when you take them out. The brownies firm up as they cool. If for some reason yours are too gooey after cooling, loosely cover and refrigerate a few hours. Frost if desired.View Nutrition Facts

Nutrition Facts : Calories 148 kcal, ServingSize 1 serving

SWEET POTATO BROWNIES



Sweet Potato Brownies image

Made with melted chocolate chips, eggs, and sugar for the base, it's almost hard to believe there's an entire sweet potato lurking in these extra gooey brownies. For some of us (more than others), getting our little ones to eat nutritious fruits and vegetables can be a herculean task, so we have to get downright creative. When a sweet potato is roasted and allowed to cool slowly, an enzyme in the potato transforms the starches in the flesh into complex sugars, making the sweet potato softer and sweeter. It's these natural syrupy sugars in the flesh of the sweet potato that compliment the brown sugar and enhance the chocolaty-ness of the brownies-not to mention the added moisture (read: gooeyness) that the sweet potato lends to the chocolate squares. If anything, these brownies will make you believe in having a dessert that's exceptionally tasty while also laced with fiber, antioxidants, vitamins, and minerals. Dense, rich, and a little more nutrient conscious than your average brownie, you might not want to go back to regular brownies ever again.

Provided by Micah A Leal

Categories     Desserts

Time 50m

Number Of Ingredients 11

1/2 cup unsalted butter
2 cups bittersweet chocolate chips
1 cup mashed sweet potato*
1/2 cup brown sugar
1 cup granulated sugar
4 eggs
2 1/2 teaspoons vanilla
1/2 teaspoon kosher salt
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Powdered sugar for dusting, optional

Steps:

  • Preheat oven to 325°F. Grease and line a metal 9-by-13-inch baking dish with parchment paper; set aside. In a medium saucepan, melt butter until boiling. Immediately add chocolate chips and remove from heat. Stir once to coat chocolate chips in butter, and allow to sit for 5 minutes.
  • In a large mixing bowl, whisk together sweet potato, brown sugar, granulated sugar, eggs, vanilla, and salt. Whisk chocolate and butter mixture until chocolate is fully melted and combined with butter. Add chocolate mixture to sweet potato mixture and whisk to incorporate.
  • Sift flour and cocoa into the bowl with the liquid ingredients, and stir until no pockets of dry ingredients remain. Pour into prepared baking dish, level batter with spatula, and bake until a toothpick inserted comes out clean and edges have set, about 35 minutes. Allow to cool completely before slicing and dusting with powdered sugar, if desired.

SWEET POTATO BROWNIES



Sweet Potato Brownies image

Ultra fudgy Sweet Potato Brownies will satisfy your chocolate craving in a healthy way! Clean eating, easy recipe that's kid approved!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 2h

Number Of Ingredients 12

2 large sweet potatoes (about 8 to 10 ounces each)
2 tablespoons melted coconut oil
3/4 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup white whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder (I recommend aluminum free)
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips ( or chopped dark chocolate)

Steps:

  • Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
  • Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.
  • In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.
  • Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely. (The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.

Nutrition Facts : ServingSize 1 brownie, Calories 134 kcal, Carbohydrate 24 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 23 mg, Fiber 3 g

SWEET POTATO BROWNIES



Sweet Potato Brownies image

I love sweet potatoes; I love brownies. So, why not?! This recipe was put out by the Wheat Foods Council. This could easily be halved and made in an 8"x8" pan.

Provided by Roosie

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1/2 cup Splenda sugar substitute
5 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1 cup sweet potato, mashed
1/4 cup pecans, chopped

Steps:

  • Preheat oven to 350°F Grease a 9" x 13" baking pan.
  • Cream the butter and sugar.
  • Add the egg whites one at a time scraping the bowl and beating after each addition.
  • Fold in the rest of the ingredients except the pecans.
  • Spread batter in pan and top with pecans.
  • Bake about 30 minutes or until a toothpick incerted into the center of the brownies comes out clean.

Nutrition Facts : Calories 161.9, Fat 7.6, SaturatedFat 4, Cholesterol 15.2, Sodium 74.7, Carbohydrate 22.2, Fiber 1.7, Sugar 13.1, Protein 3

SWEET POTATO BROWNIES



Sweet Potato Brownies image

These sweet potato brownies are tasty and loaded with health benefits.

Provided by Erin

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 cups white sugar
1 cup butter, softened
2 cups grated sweet potato
1 ½ cups all-purpose flour
1 cup chopped pecans
4 eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 cup confectioners' sugar
2 tablespoons melted butter
1 teaspoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  • Beat white sugar and 1 cup softened butter together in a bowl using an electric mixer until smooth and creamy; add sweet potato, flour, pecans, eggs, vanilla extract, and salt, stirring well after each addition, until batter is smooth. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  • Whisk confectioners' sugar and 2 tablespoons melted butter together in a bowl; add enough milk to make a thin glaze. Spread glaze over brownies while still hot. Cool and slice brownies.

Nutrition Facts : Calories 730.3 calories, Carbohydrate 92.4 g, Cholesterol 161.6 mg, Fat 38.4 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 18.1 g, Sodium 528.6 mg, Sugar 67.6 g

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