Fudgy Sweet Potato Brownies (V/GF)

Making the Sweet Potato Purée

Notes: This step prepares the base for the brownies. Roasting the sweet potato enhances its flavor.

1 medium sweet potato

oil (for brushing, optional)

Halve the sweet potato and brush the cut sides with oil (optional).

Place on a parchment-lined baking sheet and bake at 375 F (190 C) for approximately 25-30 minutes, or until tender to the touch.

Move the sweet potato to one side of the pan and wrap the parchment paper over the top to let it steam for 5 minutes.

Peel away the skin and mash the flesh in a mixing bowl or food processor until smooth. You will need 1 cup of purée for the recipe.

Notes: Do not overbake. A few moist crumbs on the toothpick are perfect for fudgy brownies.

1/2 cup chopped raw pecans

1/4 cup dairy-free chocolate chips (optional)

Transfer the batter to your parchment-lined baking dish and spread it into an even layer.

Top with chopped pecans and chocolate chips (if using).

Bake on the center rack for 28-32 minutes. The edges should appear slightly dry.

Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few crumbs.

Remove from the oven and let the brownies cool in the pan for 30 minutes to 1 hour.

Notes: Store leftovers covered at room temperature for up to 3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

Vanilla Coconut Ice Cream (optional, for serving)

Salted Caramel Coconut Ice Cream (optional, for serving)

Vegan Coffee Ice Cream (optional, for serving)

Once cooled, lift the brownies out of the pan using the parchment paper overhang and slice.

Enjoy warm or at room temperature.

For an elevated dessert, serve with a scoop of dairy-free ice cream.