I’ve wanted to make sweet potato brownies for awhile and today I finally decided to try them out. I first heard of sweet potato brownies from Sweet Simple Vegan (here’s her recipe) but I wanted to make my own recipe.
I love this recipe because the sweet potato does add a bit more vitamin C, potassium and fiber that you may not get in a brownie made with eggs and milk. I still wouldn’t claim that these brownies are super healthy but it’s Friday and I’m treating myself.
This recipe is pretty simple. It requires minimal prepping and cook time- about 15 minutes of prepping and 40 minutes baking. You do have to cook the sweet potatoes first, though, and that does add a little extra time.
- 2 large sweet potatoes
- 1/2 cup flour (I used all-purpose but feel free to use whatever type you prefer. Use rice flour to make the recipe vegan AND gluten-free)
- 1/2 cup plant based milk (I used soy)
- 2 tbsp cacao powder
- 1/3 cup organic cane sugar (I use this sugar because it is organic, fair-trade & vegan. I really need to make a post about the sugar industry filtering sugar with animal bone char. I promise I’ll do that soon!)
- 1 tsp vanilla extract
- 1/4 cup vegan chocolate chips + more to sprinkle on top of brownies for decoration (You can add more if you want the brownies to be super chocolatey. I didn’t use too much because I wanted to ensure I could still taste the sweet potato too. Do whatever you want!)
- Pinch of salt
- Bake sweet potatoes thoroughly first. I baked mine at 400° for one hour, which made the potatoes super mushy and soft. You want the potatoes to be suuuuuper soft because it makes it easier to peel the skin off and it will make it easier to mix with the other ingredients. (NOTE: keeping the skin is more nutritious so feel free to do so!)
- Using a large mixing bowl, mix the potatoes with the rest of the ingredients.
- Mix together. If you have a stand mixer, go ahead and use that. If you’re a broke college student like me, mix with with a spoon (warning: it is an arm workout). If the mixture is super dry, add a little more milk to make it easier to stir.
- Preheat oven to 350°.
- Fill a rectangular baking pan with the brownie mixture. Sprinkle chocolate chips on top.
- Bake for 30-40 minutes. Keep an eye on them!
- Let cool for 10 minutes.
Hope you guys enjoy this recipe. You can keep the leftovers in an airtight conainter in the refrigerator for a few days.
Let me know if you try these brownies 🙂 Don’t forget to take an IG to show your friends that vegans eat more than just lettuce!