Flourless Fudgy Sweet Potato Brownies
These sweet potato brownies are super rich, moist and fudgy but healthy at the same time! They are nutrient packed with lots of fiber, and are naturally gluten and dairy free. Enjoy this decadent treat with chocolate pecan toppings.
Equipment
- 1 9-inch square pan
Ingredients
- 1 pound sweet potato about 2 medium size potatoes, peeled and cut into bite size pieces
- ½ cup oat milk or any non-dairy milk
- 2 large eggs
- ¼ cup avocado oil
- ½ cup natural unsweetened peanut butter or almond butter
- 2 teaspoons vanilla extract
- ¾ cup coconut sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup dairy-free semi sweet chocolate chips
Toppings
- ¼ cup dairy free semi sweet chocolate chips
- ⅓ cup chopped pecans
Instructions
- Preheat the oven to 350°F/ 177°C. Line a 9-inch square pan with parchment paper.
- Place the sweet potatoes in a large microwave safe bowl. Add ¼ cup of water and cling wrap loosely or cover. Microwave for 6-8 min on high until fork tender (almost mushy). They can also be boiled for 10-15 minutes and drained.
- In a food processor or a blender, place the cooked potatoes, milk, eggs, avocado oil and process until smooth.
- Transfer the mixture to a large bowl. Add in the nut butter, vanilla, coconut sugar, cocoa powder, baking powder and mix well.
- Sir in ½ cup of chocolate chips.
- Pour the batter into the prepared pan and flatten the surface. Top with ¼ cup chocolate chips and chopped pecans.
- Bake for about 20 minutes. Do not over bake. The brownies come out soft and may look undone but will firm up as they cool.
Notes
Red sweet potatoes (jewel, garnet) are used in this recipe. Japanese sweet potatoes can be used as well.
If you are microwaving, check the potatoes half way into cooking. If the water has evaporated completely, add 2 tablespoon of water to prevent the potatoes from drying.
Make sure the potatoes are well cooked in step 2. Although everything will be pureed in the blender, uncooked potato bits can cause grittiness in the texture.
If the nut butter you are using does not contain any salt, add ¼ teaspoon salt to the batter.
Nutrition
Serving: 1pieceCalories: 366kcalCarbohydrates: 39gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 41mgSodium: 162mgPotassium: 363mgFiber: 5gSugar: 21gVitamin A: 7240IUVitamin C: 1mgCalcium: 89mgIron: 3mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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