I was first drawn to make sweet potato brownies because I am still trying to use up my sweet potatoes from last fall’s harvest. Honestly, I cannot think of a better way to enjoy my plethora of sweet potatoes than fudgy brownies.
This recipe was inspired by a picture I saw on Pinterest that did not link back to a working site, so all I had to work from was the ingredients list and the comments (other recipes I found did not have great reviews).
Recipe development started by experimenting with some edits recommended within the comments, and alas, the recipe still needed further alterations. I added 1 tablespoon of plant based milk to get everything stirred together as well as a ¼ tsp salt to help balance the flavors and bring out the sweetness. All potatoes taste better with salt, right!?
I tried this recipe with all-purpose flour, and the brownies were on the dry side. The oat flour has a lower weight to volume ratio so an equal amount of flour absorbed less moisture and the brownies turned out more fudgy and gooey, which is my perfect brownie texture. The oat flour also makes these brownies whole grain and gluten free to boot.
After many trials and (delicious) errors, this recipe is the one I come back to make time and time again. It is moist, fudgy, gooey, and full of chocolaty goodness that every brownie needs.
Notes on the Sweet Potato Brownies Recipe:
- Make this recipe vegan by swapping maple syrup or agave nectar for the honey.
- There is no need for eggs in this recipe because the sweet potato puree holds everything together well. They are not crumbly even though they are gluten free and egg free.
- I tried this recipe with almond butter and I preferred the peanut butter. After all, peanut butter and chocolate are a match made in heaven. You can also try sun butter to make them nut free.
- To make homemade sweet potato puree: Peel and cut sweet potato into 1 ½ inch cubes. Steam in a steamer basket for 10-15 minutes, or until easily pierced with a fork. Transfer to a food processor and process until a smooth puree forms.
- To make homemade oat flour: process 1/2 cup quick oats in a food processor until finely ground, 1-2 minutes. Sift the oat flour so any larger chunks are removed. (You can see in the pictures that I forget to sift and there are some oat pieces visible).
- I used purple sweet potato because that is what I had, but orange sweet potato will work just as well without affecting the color (which is determined by the cocoa!).
- ⅓ cup honey (or other liquid sweetener)
- ½ cup natural creamy peanut butter
- 1 TBS plant-based milk
- 1 cup cooked sweet potato puree (homemade or from a can)
- ½ cup oat flour, sifted
- ¼ cup natural cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- ⅔ cup chocolate chips (dairy free if needed)
- Preheat the oven to 350 degrees F.
- Stir together the honey, peanut butter, and plant based milk, smashing any lumps of peanut butter as you go. Mix in the sweet potato, again smashing any lumps as you go.
- Add the oat flour, cocoa powder, baking powder and salt. Stir until there are no dry spots. Fold in chocolate chips.
- Spread the mixture into a greased 9x9 pan.
- Bake in the preheated oven for 18-20 minutes or until the top is starting to crack and looks visibly puffed.
