You can boil, roast, or cook your sweet potatoes to your preference for this recipe. And since we’re using what we’ve got, I’ll note that these brownies would be just as delicious using any winter squash in place of sweet potato. You could even sub in that can of pumpkin you bought in October and promptly forgot about! An awesome, use-it-up recipe for when you need a quick sweet treat (that you aren’t expected to share.)
Even when I’m not trying to limit trips to the grocery store I have a tendency to hoard sweet potatoes. I just love them so much! Most often I enjoy them sliced in half and roasted to caramel-y perfection, dressed up with toppings or just some flaky sea salt. But I recently found myself in the happy predicament of a cupboard brimming with too many sweet potatoes for one gal to eat for dinner, and thus this recipe was born. Sweet potatoes are perfect for vegan baking because they bind and fluff the way that an egg does while offering an earthy sweetness that pairs beautifully with chocolate imho. For this plant-based recipe you can keep your peels on to reduce extra food waste and get some extra nutrients in!
30 minute sweet potato brownies
Sweet potatoes are perfect for vegan baking, offering an earthy sweetness that pairs beautifully with chocolate! You can even keep the peels on!
makes: approx 9 servings | prep time: 10 min | cook time: 15 min | total time: 25 min
- 2 medium size sweet potatoes (approx 4.5 / 5 cups chopped)
- 3/4 cup nut butter (I used almond, but peanut butter is great too)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 cup coconut sugar
- 1/2 cup cocoa powder
- 1 cup oat flour
- 1 - 4 tbsp warm water
- Fill a medium size pot halfway with water, bring to a boil. While water is heating up, wash sweet potatoes, leaving the skin on. Roughly chop into 1/2 – 1 ” pieces. Add chopped sweet potatoes and 1 tsp kosher salt to boiling water. Turn heat down to medium and boil for 12 – 15 minutes, until fork tender. Strain and let cool
- Preheat oven to 350ºF. In a large bowl, mash sweet potato with a fork until smooth (no lumps). Add nut butter, vanilla extract, baking soda, salt, and cinnamon. Mix well.
- Add coconut sugar and cocoa powder, and mix until fully incorporated. Gently fold in oat flour until no dry bits remain.
- If the batter seems too dry at this point, gradually mix in additional warm water, 1 tbsp at a time. Batter should be quite gooey and sticky.
- Oil a 9×9 inch cake pan and pour in batter. Smooth down with a spatula and tap pan on the counter a few times to make sure it’s evenly spread.
- Bake for 40-45 minutes, until the top starts to look dry and crackly.
- Let cool for 10 minutes and cut yourself a hearty slice. Brownies keep well in a sealed container on the counter for 4-5 days, or 7-10 days in the fridge (they get even more fudgy and delicious when chilled).
You can alternatively roast your sweet potatoes for about 30 - 45 minutes for a more complex flavor!