Fudgy Sweet Potato Brownies (V/GF)

Preparing the Sweet Potato Purée

Notes: The prep time of 50 minutes includes making the sweet potato purée from scratch.

Ingredients

1 cup sweet potato purée

Instructions

To make the sweet potato purée, halve a sweet potato and optionally brush the cut sides with oil.

Place on a parchment-lined baking sheet and bake at 375°F (190°C) for about 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 in a mixing bowl or food processor to get 1 cup of purée. Set aside.

Creating the Wet Mixture

Notes: You can substitute avocado oil with melted vegan butter, melted coconut oil, or olive oil.

Ingredients

2/3 cup maple syrup

1/2 cup almond butter or peanut butter

1 tsp pure vanilla extract

1 ½ Tbsp avocado oil

Instructions

Adjust the oven temperature to 350°F (176°C).

Line an 8x8-inch baking pan with parchment paper and set it aside.

In a large mixing bowl, add the prepared sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil.

Stir until well combined.

Combining Dry Ingredients

Notes: While oat flour is preferred, almond flour, coconut flour, or a gluten-free all-purpose flour can also be used.

Ingredients

1/2 cup cocoa powder or cacao powder

1/4 tsp sea salt

1 tsp baking powder

2/3 cup oat flour

Instructions

Add the cacao powder, sea salt, and baking powder to the wet mixture and stir to combine.

Add the oat flour and stir until a thick, scoopable batter is formed.

Assembling and Baking

Notes: Walnuts can be substituted for pecans.

Ingredients

1/2 cup chopped raw pecans

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

Instructions

Transfer the batter to the prepared baking dish and spread it into an even layer.

Top with chopped pecans and optional chocolate chips.

Bake on the center rack for 28-32 minutes.

The brownies are ready when the edges appear slightly dry and a toothpick inserted into the center comes out mostly clean.

Cooling and Serving

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.

Ingredients

Vanilla Coconut Ice Cream (for serving, optional)

Salted Caramel Coconut Ice Cream (for serving, optional)

Vegan Coffee Ice Cream (for serving, optional)

Instructions

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

Lift the brownies out of the pan using the parchment paper edges and slice.

Enjoy warm or at room temperature, optionally with a scoop of dairy-free ice cream.