These Sweet Potato Brownies are a simple dessert recipe that makes the fudgiest brownies.
This recipe is also paleo, gluten-free, grain-free, sugar-free, and keto-friendly.
What Are Sweet Potato Brownies?
Sweet Potato Brownies are similar to classic brownies with a very fudgy texture and chocolatey taste, but they use mostly sweet potatoes to replace the all-purpose flour.
The combination of sweet potatoes and avocado makes a moist and dense crumb.
Why You’ll Love This Recipe
The Sweet Potato Brownies are a perfect quick dessert:
- Keto-Friendly (2.6g of net carbs)
- Egg-Free Option
- Vegan Option
How To Make Sweet Potato Brownies
These brownies are crazy easy to make. It only takes 7 ingredients and 10 minutes of preparation.
So all you need to make these fudgy, sweet potato brownies are:
- Sweet Potato Puree – I used orange sweet potatoes. You can simply prick the sweet potato with a fork and microwave for 6-8 minutes until tender and then scoop out the flesh to have about 1/2 cup of sweet potato puree. You can bake them too, but it takes about 35-40 minutes.
- Avocado – choose a ripe avocado of a regular size. It makes about 1/2 cup of avocado puree/flesh.
- Coconut Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Liquid Sweetener – maple syrup, agave, brown rice syrup, or coconut nectar. If you’re on a keto or low-carb diet, you can use sugar-free maple syrup.
- Eggs – or Chia Gel – If you are vegan, you can swap the egg with a chia gel. The batter is a bit drier with a chia egg, and you must add 1/2 cup of dairy-free milk to your recipe to make it work. See below how to make chia egg.
Making The Sweet Potato Brownie Batter
All you need to make these lovely sweet potato brownies is a food processor and a few minutes to bring all the ingredients together.
It is optional, but I recommend transferring the batter to a mixing bowl to add dark chocolate chips and chopped pecan nuts into the batter.
It takes a few extra minutes, but this extra step brings this brownie to the next level. It is amazing! You won’t regret it!
- Vegan / Egg-Free: Replace the 2 eggs with a chia egg and an extra 1/2 cup almond milk. This is necessary, to not get a dry batter. For the chia egg, stir 2 tablespoons of chia seeds into 6 tablespoons of water. Set aside for 15 minutes until it forms a gel. Add to the recipe instead of the eggs with an extra 1/2 cup of almond milk.
- Coconut Flour: you can replace the coconut flour with 9 tablespoons of almond flour.
I don’t recommend freezing this recipe.
However, it stores very well for up to 4 days in an airtight container in the fridge.
The brownies are even fudgier when stored in the fridge.
I hope you will enjoy this recipe!
Sweet Potato Brownies
Posted In:Dairy freeGluten freePaleoVegetarianAvocadoChia seedsCocoa PowderCoconut FlourVegetablesDairy-FreeGluten-FreeGrain-FreeKetoLow-CarbNut-FreeVegetarianDessertSnackEasyUnder 30 Minutes
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