Indulge in these healthier Sweet Potato Brownies! The sweet potato puree keeps these brownies moist and chewy. We love ours topped with dark chocolate chunks and pecans.
If you’re a brownie lover, also try these Vegan Fudgy Brownies, or these Raw Peppermint Brownies.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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Dark Chocolate Brownie Perfection!
Sweet potato puree is great for baking! It keeps baked goods (like these incredibly soft Sweet Potato Muffins) moist, and adds additional natural sweetness.
I wanted to make a brownie recipe that was made mostly with sweet potato puree. This recipe turned out incredible! The brownies are moist and fudgy, and chewy around the edges. They have a dark chocolate flavor, perfect for battling your chocolate cravings with a little added nutrition.
These sweet potato brownies are paleo and gluten free, but will be loved by all!
I used SunButter No Sugar Added to add some healthy fats and add to the fudgy texture. It’s one of my favorite ingredients for healthier baking (You’ll also want to try these Gluten Free Muffins with a Raspberry Jam and SunButter filling, or these Chocolate Sunflower Butter Bars.).
Most often I use the No Sugar Added in my baking. That way, I can use my sweetener of choice and adjust the sweetness to the recipe.
Hop on over to SunButter’s website to see where to find it near you!
What You’ll Need
- Sweet Potato Puree (cooled to room temperature. Cold sweet potato puree will cause the coconut oil to solidify, so try to bring your puree to room temperature.)
- SunButter No Sugar Added
- Egg (this helps give them a rise so they aren’t as dense. I tried egg-free and they were too fudgy.)
- Coconut oil (or other neutral flavored oil, like avocado oil)
- Vanilla Extract (or scraped vanilla bean)
- Apple Cider Vinegar (this helps counteract the reaction between sunflower seed butter and baking soda)
- Cocoa Powder (I use raw cacao powder, but natural cocoa powder works too)
- Coconut Sugar (regular sugar or brown sugar works as a sub!)
- Arrowroot (you can sub tapioca or organic corn starch for the arrowroot)
- Sea Salt and Baking Soda
How to Make Sweet Potato Puree
These brownies are the perfect thing to whip up if you have left over baked sweet potatoes!
If you don’t have sweet potato you’re trying to use up, my favorite way to make puree is by cooking sweet potatoes in the instant pot. It’s the fastest method to get moist puree.
Otherwise, make Baked Sweet Potatoes, and scrape out the flesh for this recipe. Make extras and you’ll have a delicious side dish for dinner made at the same time!
Once you have cooked sweet potatoes, remove the flesh from the skins, and mash the flesh in a bowl. You can also put the sweet potato flesh in a food processor, and process it until smooth, if desired.
How to Make Sweet Potato Brownies
Step 1: Start by combining the cocoa powder, coconut sugar, arrowroot, baking soda, and salt in a small bowl. Stir to combine the dry ingredients.
Step 2: In a large mixing bowl, and the roasted sweet potato puree, egg, coconut oil, sunflower seed butter, vanilla and vinegar. The vinegar is optional but prevents the reaction between sunflower seed butter and baking which turns baked goods green.
Step 3: Add the dry ingredients into the bowl with the wet ingredients, and stir to form a thicky, glossy, fudgy batter. It should be very thick.
Step 4: Add the brownie batter to an 8×8 baking pan lined with parchment paper. Use wet hands or a wet silicone spatula to spread the batter into an even layer in the pan.
Step 5: If desired, top the brownies with dark chocolate chunks and pecans. Keep them nut free by only using dark chocolate, or adding pumpkin seeds in place of the pecans.
Step 6: Bake the brownies for 28 minutes. The long baking time will help remove some of the moisture in the sweet potatoes, yielding a chewy, fudgy brownie texture.
How to Store and FAQ
How to Slice Brownies
Gluten free brownies need to cool completely in the pan before slicing. For the cleanest cuts, allow the brownies to chill for 1-2 hours in the refrigerator prior to slicing.
I show the brownies in this photos cut into 9 slices, however those are very large servings. I typically cut them into 16 brownies.
The brownies are delicious warm, and can be reheated and served with ice cream or Greek yogurt, if desired!
How to Store Leftover Sweet Potato Brownies
Sweet potato brownies store best in the refrigerator. Wrap them up in an air tight container, and refrigerate for up to 1 week.
Freeze leftover brownies wrapped tightly for up to 3 months.
Can I substitute Peanut Butter or Almond Butter for the Sunflower Butter?
Yes! Your favorite nut butter will work in this recipe. Almond butter and cashew butter will have the most neutral flavor. SunButter keeps these nut free and paleo!
Are Sweet Potato Brownies healthy?
These sweet potato brownies are a good way to add some nutrition to your sweet treats! Sweet potatoes are high in fiber, vitamin A, Vitamin C, and potassium. These still have sugar, but I keep them refined sugar free. Coconut sugar and maple syrup, which are more natural sweeteners than still contain trace minerals, have a lower glycemic index than white sugar typically used in baking.
Are sweet potato brownies gluten free?
Not all recipes for sweet potato brownies are gluten free. Some recipes use wheat flour. This recipe is gluten free, and uses paleo ingredients, like sunflower seed butter and arrowroot powder instead.
How to Make Vegan Sweet Potato Brownies
The brownies will turn out dense and too fudgy/gooey if the egg is omitted. Substitute the egg for an egg replacer to make vegan sweet potato brownies.
Other Recipes that Use Sweet Potato Puree
If you have even more sweet potato puree to use up, you’ll also love these sweet potato recipes!
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!
Fudgy Sweet Potato Brownies
Ingredients
- 1/2 cup cocoa powder or raw cacao powder
- 1/2 cup coconut sugar
- 1/4 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt *use 1/2 teaspoon if subbing organic SunButter or unsalted nut butter
- 1 cup sweet potato puree
- 1/2 cup SunButter no sugar added sub Organic SunButter or natural nut butter
- 3 tablespoons coconut oil melted, or sub avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract or scraped vanilla bean
Instructions
- Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper, and set aside.
- Start by combining the cocoa powder, coconut sugar, arrowroot, baking soda, and salt in a small bowl. Stir to combine the dry ingredients.
- In a large mixing bowl, and the roasted sweet potato puree, egg, coconut oil, sunflower seed butter, vanilla and vinegar. The vinegar is optional but prevents the reaction between sunflower seed butter and baking which turns baked goods green.
- Add the dry ingredients into the bowl with the wet ingredients, and stir to form a thicky, glossy, fudgy batter. It should be very thick.
- Add the brownie batter to an 8×8 baking pan lined with parchment paper. Use wet hands or a wet silicone spatula to spread the batter into an even layer in the pan.
- If desired, top the brownies with dark chocolate chunks and pecans. Keep them nut free by only using dark chocolate, or adding pumpkin seeds in place of the pecans.
- Bake the brownies for 28 minutes. The long baking time will help remove some of the moisture in the sweet potatoes, yielding a chewy, fudgy brownie texture.
- Gluten free brownies need to cool completely in the pan before slicing. For the cleanest cuts, allow the brownies to chill for 1-2 hours in the refrigerator prior to slicing.
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