These vegan sweet potato brownies are so easy to make and delicious! The combo of sweet potato and chocolate makes for a fudgy, rich treat with sweetness from potato and banana, and no need for added sugar. These brownies are gluten-free as well as vegan. To make these nut-free, you can omit the almond extract, and sub sunflower seed butter for almond butter, and use oat flour instead of almond flour.
Here is my recipe:
(Makes about 20 brownies)
¾ cup sweet potato
1 mashed banana
½ cup almond butter
2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water)
⅓ cup plant-based milk
1 tsp vanilla extract
Splash of almond extract (optional)
½ cup almond flour
¾ cup cocoa powder
Dash of cinnamon
Dash of salt
Optional: chocolate pieces for topping, sea salt
Preheat oven to 375. Lightly oil a baking pan.
Make your flax eggs - 2 tbsp ground flax mixed with 5-6 tbsp water, then refrigerate for about 5 minutes until thickened.
Prepare the sweet potato - I poked a few holes in it with a fork and microwaved it for about 7 minutes until it was soft, then peeled and mashed it.
Mix the sweet potato with the almond butter, milk, vanilla, and flax eggs until evenly combined without lumps.
Mix the almond flour, cocoa powder, salt, and cinnamon together.
Add these dry ingredients to the sweet potato mixture, and mix well.
Spread batter in the pan. Place a chocolate on top and sprinkle with sea salt (optional)
Bake for about 30-35 minutes until a toothpick in the center comes out clean.