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Whether you like or dislike sweet potatoes, you will completely fall in love with these gluten-free and vegan sweet potato brownies because there is no hint of sweet potato flavor at all! These brownies are healthier than your typical brownie recipe because peanut butter is used instead of oil and oat flour is used instead of all-purpose flour. The result is a chewy and decadent brownie high in protein and filled with Vitamin C, iron, and fiber.
I often crash and burn after eating regular brownies but this brownie will do the opposite of that and can actually lower blood glucose levels rather than rise it! Additionally, this recipe is made completely in the food processor so what are you waiting for?
Before you get started, know that it is quickest to cook the sweet potato in the microwave. I used to steam them but found that microwaving results in the same outcome and doesn’t require any additional equipment. To do so, wash your sweet potatoes in warm water. Poke holes into the potato with a fork (CAREFULLY), and microwave 5-8 min. depending on the microwave power. Keep in mind that it is almost impossible to overcook the sweet potato so any time between 5-8 min. should result in perfect results. Microwave more if needed.
Sweet Potato Brownies
yield: 8 brownies (2″ x 2″ slices)
- 3/4 c. sweet potato puree
- 3/4 c.+ 2 tbsp. all natural peanut butter
- 1/3 c. oat flour
- 1/2 c. brown sugar
- 1/4 c. cocoa powder
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- pinch of salt
- Preheat oven to 325 F.
- Microwave peanut butter in a bowl for about 15-20 seconds so that it is easier to stir.
- Pour all ingredients into a food processor and pulse until fully incorporated.
- Pour batter (batter will not be very liquid-y which is ok!) into a greased baking pan or pan lined with parchment paper. Top with some chocolate chips if you would like more chocolate-y goodness!
- Bake in the oven for 20 min.
- Remove from oven and allow brownies to cool for about 10 min before removing from pan. The brownies will firm up the more they are set at room temperature but eating the gooey brownies fresh out of the oven with milk is oh so good!
I am so impressed with these brownies because they are so decadent and made with clean and delicious ingredients. I would like to substitute the brown sugar with a natural sweetener (maybe banana or agave) but I will continue working on a refined-sugar free sweet potato recipe! You cannot taste the sweet potato in the brownies at all but there is a slight peanut taste. If you do not like peanuts, you may use almond butter, cashew butter, or any other nut butter. If you are allergic to nuts, you may use sun butter or tahini.
These brownies are high in protein due to the large peanut butter content so they are ideal as a snack or part of breakfast for longer satiation. Addition of sweet potato provides Vitamin C, iron, and fiber to which are healthier overall as compared to a typical brownie recipe made with refined all-purpose flour, oil/butter, and sugar. Need I say more? Healthy and delicious brownies are a win-win!