I absolutely love these Sweet potato brownies, when I’m busy developing a recipe and the end result is this good, I can’t help but be chuffed with myself. It’s a really easy recipe and doesn’t require any special ingredients, these can be made by using your every day staples. Don’t let the “oat flour” put you off, it’s really simple to make your own; Simply transfer the oats to a blender/food procesor and blend until you’ve achieved a flour (this takes less than a minute)
You will start by roughly chopping the sweet potato’s into small chunks and then roasting them in the oven until cooked through and caramelised. Next, you’ll be transferring them to a blender to create a purée, this will be the base and the delicious, sweet “glue” holding these brownies together. Then it’s pretty much adding ingredients to your mixer until you are left with a thick gooey batter, and lastly smothering over some more chocolate once they have been baked!
I love stirring in some walnuts for added crunch, but feel free to replace this with any nuts of your choice, or even extra chocolate pieces if you have a severe chocolate craving 😜 either way, these brownies will totally sort you out! They just so happen to be refined sugar free (depending on the chocolate you choose to use for the topping) gluten free, and of course vegan, so everybody gets to tuck in and enjoy them.
Vegan Sweet Potato Brownies
Sweet potato brownie:
- 500 g peeled sweet potato
- 80 g almond flour
- 70 g oat flour (read recipe intro to see how to make your own)
- 1/3 cup + 2 tbsp cacao powder
- 1 tsp baking powder
- 1/4 coconut sugar (can sub brown sugar)
- pinch of salt
- 1 cup almond butter (cashew/peanut butter)
- 1/4 cup maple (honey if not vegan)
- 3 tbsp melted coconut oil
- 2 tsp vanilla essence
- 50 g walnuts + more to decorate
- 180 g chocolate (I use Afrikoa 70%)
- 1/2 cup coconut cream
- 1 tbsp coconut oil
Sweet potato brownie:
- Preheat oven to 180 c. Prepare baking pan with over hanging parchment paper and cooking spray (I use a 20×20 square pan)
- Roughly chop sweet potato into small chunks (about 5 cm pieces) transfer to ovenproof pan and coat with 1 tbsp coconut oil. Bake for 45 minutes or until cooked through and soft.
- Allow sweet potato to cool slightly, then transfer to food processor/ use immersion blender. Blend until you’ve achieved a smooth purée.
- Add sweet potato purée, almond butter, maple syrup, left over coconut oil and vanilla to bowl. Mix until combined.
- Combine dry ingredients in bowl and mix together, add to wet ingredients and beat until evenly incorporated. You will have a very thick mixture, if you don’t have a great mixer, you can fold mixture with spatula.
- Now fold in chopped walnuts and transfer mixture to prepared baking pan, smooth the top with a wet spatula and bake in oven for 25 minutes.
- Remove brownies from oven and allow to cool, meanwhile make the ganache topping.
- Finely chop chocolate and add to heat proof bowl with coconut oil.
- Heat coconut cream on the stovetop, pour over chocolate and allow to stand for 2 minutes, whisk with a fork until smooth.
- Pour over cooled brownies, smooth with spatula and place in fridge to fully set (about 4 hours)
- Remove brownies from the fridge, lift out overhanging parchment paper and slice into squares with a large sharp knife. To keep brownies moist, keep stored in an airtight container.