Here are my very first sweet potato brownies! I know it’s hard to believe, but in more than 5 years of eating plant-based, I had never tried the sweet potato version before. I love these sweet potato brownies because they are:
- Really chocolaty
- Not overly sweet
…and of course, vegan! And if you want to step it up a notch, you can drizzle on my healthy chocolate sauce. Enjoy!
- ¾ cups + 1 tablespoon raw buckwheat flour (or oat flour, whole rice flour, spelt flour, or whole wheat flour)
- ⅓ cup oat flour (you can make your own by grinding rolled oats into a fine flour)
- 2.5 tablespoons carob powder
- 1.5 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 cup steamed sweet potato cubes
- 1 tablespoon peanut butter (or any nut butter, sunflower butter, or tahini)
- ¼ teaspoon salt
- 2.5 tablespoons xylitol (or agave, or coconut nectar, or coconut sugar)
- ¾ cup oat milk
- 2 tablespoons cocoa paste
- 1 tablespoon pureed coconut (aka "coconut butter" or "coconut manna"—if you can't find this you can substitute 1 additional tablespoon of cocoa paste instead.)
- 2 tablespoons vegan dark chocolate chips
- Preheat oven to 350°F.
- Peel sweet potato and cut into cubes. Then steam until soft (about 7 minutes). Set aside.
- Melt cocoa paste and pureed coconut in a double boiler or microwave.
- In a bigger bowl mix together all the dry ingredients.
- Using an immersion blender, blender, or food processor, process the sweet potato, peanut butter, salt, oat milk and xylitol into a smooth mixture. Then pour it into the dry ingredients and mix until you have homogeneous batter.
- Stir the melted cocoa paste, coconut puree, and chocolate chips into the batter.
- Line a round 8” spring form cake tin or 8” square baking pan with parchment paper or grease slightly and bake for 20 minutes at 350°F.
- If you will use them up in a few days, store brownies in an airtight container between layers of parchment paper. Before closing it up, place a slice of bread on top. The trick is that the moisture from the bread will help keep the brownies from drying out. When you notice the bread starting to go stale, replace it.
- For longer-term storage, wrap each brownie individually in plastic or place parchment paper between each piece and place in freezer.
I use xylitol to sweeten my recipes because I’m on a Candida diet and cannot consume any dried fruits or syrups. Ever since I started to use xylitol, I’ve seen that some people are scared of it due to lack of knowledge. Xylitol is sugar alcohol that can be derived from birch trees. In fact, it is found in small amounts in many fruits and vegetables and is therefore considered natural. Most importantly, it is suitable for diabetics and people with Candida overgrowth because it has low glycemic load and doesn’t spike blood sugar or insulin.
Hungry for more healthy spins on traditional brownies? Last spring my 7-year-old boy invented his own chocolaty vegan brownies, which turned out super yummy (but not as moist and gooey as these sweet potato brownies). There’s also my famous white bean brownie cake, which is packed with fiber, antioxidants, folate, thiamin, and other health benefits from the beans. I like to enjoy with cashew cream. And one more—I still remember when I brought my spicy peanut butter plum brownies to a kid’s birthday party and how much everyone loved it—vegan, sugar-free, gluten-free, oil-free, and all!
Please note if you use xylitol that it can be toxic and even fatal to dogs and birds. Also note that the information presented here is not to be construed as medical advice or used to diagnose, treat, cure or prevent any condition or disease. Beautiful sweet potato brownie photos by Nele Liivlaid.