Description
Sweet Potato Brownies
Plant-based and perfectly fudgy, these sweet potato brownies are a vegan-friendly dessert!
Ingredients:
1 cup mashed sweet potato
1/4 cup raw cacao powder
1/2 cup tahini or almond butter
1/4 cup maple syrup
Steps:
Mix all ingredients thoroughly in a blender.
Spread the batter in a small baking dish.
Bake at 180°C (350°F) for 15 minutes.
Cool and enjoy this plant-powered treat.
Wholesome and packed with nutrients!
#VeganBrownies
Step-by-Step Guide
Follow these detailed instructions for perfect brownies every time. First, preheat your oven to 180°C (350°F) and line a small baking dish (approx. 8×8 inch) with parchment paper. For the sweet potato, you can bake or steam one medium potato until very tender. Peel it and measure out one cup of smooth, cooled mash. In a high-speed blender or food processor, combine the mashed sweet potato, tahini (or almond butter), maple syrup, and raw cacao powder. Blend on high for 1-2 minutes until the mixture is completely smooth and forms a thick, uniform batter. Scrape down the sides as needed. Pour the batter into your prepared dish and use a spatula to spread it into an even layer. Bake on the middle rack for 15-18 minutes. The brownies are done when the top looks set and the edges pull away slightly; a toothpick inserted will come out with moist crumbs, not wet batter. Allow to cool completely in the pan before slicing, as they firm up while cooling.
Serving Suggestions
These rich brownies are delicious on their own, but you can elevate them with simple toppings. For a classic touch, dust them with a little extra cacao powder or powdered sugar. A dollop of coconut whipped cream adds a lovely creamy contrast. For a decadent finish, drizzle with melted dark chocolate or a simple raspberry sauce. They pair wonderfully with a glass of cold almond milk or a hot cup of coffee.
How-to Summary
To make these vegan sweet potato brownies: blend one cup of mashed sweet potato with 1/2 cup tahini, 1/4 cup maple syrup, and 1/4 cup cacao powder until smooth. Spread the batter in a lined pan and bake at 180°C (350°F) for 15-18 minutes. Cool completely before slicing into squares.
Frequently Asked Questions
Can I use canned sweet potato puree?
Yes, you can. Ensure it is pure sweet potato with no added sugars or spices for the best flavor.
My batter seems too thick. What should I do?
A thick, fudgy batter is normal. If it’s so thick your blender struggles, add a tablespoon of plant-based milk or water to help it blend.
Can I substitute the maple syrup?
Yes, other liquid sweeteners like agave nectar or date syrup will work in a 1:1 ratio.
Why must I cool the brownies completely before cutting?
These brownies are very moist and need time to set. Cutting them warm will result in a messy, crumbly texture.
How should I store leftovers?
Store cooled brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
Common Mistakes to Avoid
- Using undercooked or lumpy sweet potato mash, which creates an uneven texture.
- Overbaking, which dries them out. Remember, they firm up as they cool.
- Substituting cacao powder with sweetened cocoa drink mix, which will alter the flavor and sweetness.
- Attempting to slice them while still warm, leading to a gooey mess.
- Not lining the baking dish, making the brownies difficult to remove.
Conclusion
These sweet potato brownies are a fantastic proof that indulgent desserts can also be nourishing. With their rich, fudgy texture and simple whole-food ingredients, they satisfy chocolate cravings without the guilt. This recipe is a wonderful staple for anyone following a plant-based diet or simply looking for a healthier treat. Give them a try—you might be surprised at how delicious wholesome baking can be!
