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A stack of three sweet potato brownies topped with a scoop of vanilla ice cream sits on a white plate. Fresh raspberries are scattered around the brownies, and a light blue surface is partially visible beneath the plate.

Sweet Potato Brownies

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Desserts
Calories: 300
Ingredients Method Video

Ingredients
  

  • 2 medium-sized sweet potatoes- boiled and pureed in blender
  • ⅔ cup maple syrup
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons plant-based butter
  • ½ cup cocoa powder
  • ⅔ cup oat flour
  • To serve (optional): Dairy-free cream (I use 'Oatly' brand), strawberries or raspberries, vegan ice cream and/or dark chocolate sauce

Method
 

  1. Preheat oven to 200 deg C (400 deg F). Line a baking dish with parchment paper
  2. To prepare sweet potatoes, peel and chop in medium sized pieces. Boil until soft. Cool and puree in blender
  3. Add sweet potato puree, maple syrup, peanut butter, vanilla extract, and melted vegan butter to food processor and blend well
  4. Add cocoa powder, sea salt, and baking powder and oat flour and blend
  5. Transfer mixture to parchment-lined baking dish, spread evenly with a spatula and then with fork to achieve an even distribution of batter
  6. Bake in centre of oven for around 30 mins. A fork inserted into centre should come out mostly clean- edges should be dry and centre not too gooey.
  7. Remove from oven and allow to cool
  8. Slice in medium sized pieces
  9. Can be eaten straight away while still warm or cooled in fridge. Optional: Serve with dairy-free cream (I use 'Oatly' brand), strawberries or raspberries, vegan ice cream and/or dark chocolate sauce. Enjoy!

Video