IMG_6988.jpg
Sweet Potato Brownies

Sweet Potato Brownies

These brownies require just four ingredients and are are so rich and fudgy! No one will know they’re made with sweet potatoes, or that they’re vegan, paleo, and gluten-free!

IMG_9329.JPG

I have been completely obsessed with chocolate lately. Not that I wasn’t already, because chocolate is just about the best thing on Earth. But the amount of times I need chocolate in a day has been increasing exponentially. I used to just crave it in the afternoon around 3pm (cue my Double Chocolate Mug Cake), but now I crave something chocolatey after lunch, between lunch and dinner, and after dinner! Not to mention how it has also started to make its way into my breakfast sometimes ;)

So what to do with all of these chocolate cravings? Sure, a couple squares of dark chocolate or a sprinkle of cacao nibs on your smoothie is great and all, but there’s absolutely nothing that satisfies a need for chocolate like a rich & fudgy BROWNIE!

We had an INSANE heat wave here last week, so my go-to brownies have been no bake, date-based brownies such as my Raw Vegan Superfood Brownies. Now that’s it finally cooling off though, the oven can come back into action!

IMG_9318.JPG

Ingredients for Sweet Potato Brownies

Sweet Potato: Duh! Sweet potato is what gives these brownies that fudgy texture without using any butter or refined sugar! You can use any variety of sweet potato here—orange, white, Japanese, purple—just make sure you bake your sweet potato, as this allows the natural sugars to caramelize.

Creamy nut/seed Butter: I don’t specify a certain type of nut/seed butter here, so you can get creative! I have tested and had success with both almond and cashew, but I’m sure peanut would be amazing for a peanut butter brownie! Pumpkin or sunflower seed should work just as well for those of you with nut allergies :)

Cocoa Powder: This is what’s gonna give the brownies that rich chocolate ‘brownie’ taste. I like Dutch Cocoa for this recipe, because of the deep chocolate flavor. You could sub cacao powder, but the brownies might not have an as ‘intense’ chocolate flavor.

Date Syrup: I little goes a long way! You only need about 2 tablespoons of date syrup in this whole recipe. I have tried making this recipe with just the 3 ingredients above, but adding the date syrup really intensifies the flavors and honestly key to making these so decadent! My favorite brand of date syrup is this one from Yogi & Yousef’s. Plus, you can use the code LIV10 to get a discount on all their products!

IMG_0194.JPG

How to Make Sweet Potato Brownies

I know this recipe may seem intimidating at first because it’s made with sweet potatoes instead of regular flour, but I promise you it’s just as easy, if not easier!

First, make sure you bake your sweet potato correctly. I like to bake mine whole at 400F/205C until tender, which usually takes anywhere from 45 minutes - 1 hour 15 minutes, depending on the size of the potatoes. Then you’ll whip out your food processor and puree the skinned sweet potato until it’s a mash. This ensures that the sweet potato isn’t stringy when you bake it.

Add in the remaining ingredients, and puree until you get a smooth batter. It may be slightly thicker than brownie batter you’re typically used to, so don’t be alarmed! All is well ;)

Pour (more like scoop!) your batter into a greased & lined loaf pan and bake at 350F/180C for 20-25 minutes, or until toothpick comes out clean! It’s important to let the brownies cool completely before slicing, or they’ll fall apart. And no one wants fallen-apart brownies, ha!

And it’s as easy as that, friends! I hope you love these brownies as much as I do. Or better yet, find yourself craving one (or two!) as your lunch dessert every day :)

IMG_9329.JPG

Sweet Potato Brownies (vegan, paleo + gluten-free)

Yield 8 brownies
Prep Time 10 min
Cook Time 20 min
Total Time 30 min

These brownies require just four ingredients and are are so rich and fudgy! No one will know they’re made with sweet potatoes, or that they’re vegan, paleo, and gluten-free!

Ingredients

  • 1 cup mashed and cooked sweet potato, skin removed (250g)

  • 1/2 cup creamy nut butter (120g)

  • 1/2 cup cocoa powder (45g)

  • 2 tablespoons date syrup (40g)

  • 1/4 teaspoon salt

Method

  1. Preheat oven to 350F/180C. Lightly grease a 9x5in loaf pan with coconut oil or cooking spray and line with parchment paper. Set aside.

  2. In a food processor, puree mashed sweet potato.

  3. Add your remaining ingredients, and puree until a thick, yet smooth batter forms.

  4. Pour batter into greased loaf pan and bake for 20-25 minutes, or until toothpick comes out clean.

  5. Allow the brownies to cool completely before slicing.


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

From Breaking Routine to Everything In Between: My Honest Health Update

From Breaking Routine to Everything In Between: My Honest Health Update

Vanilla Cauliflower Protein N'Oatmeal

Vanilla Cauliflower Protein N'Oatmeal