Print

Sweet potato brownie

A dense and decadent chocolate brownie with a healthy twist that no one will notice.

Course Dessert
Cuisine Vegan, Vegetarian
Keyword chocolate, sweet potato
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Keren Natalia

Ingredients

  • 1 cup mashed sweet potato

Dry Ingredients

  • 2/3 cup desiccated coconut
  • 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup coconut oil melted
  • 1/2 cup peanut butter or seed butter of choice
  • 1 cup non-dairy milk I use soy
  • 1 tsp vanilla
  • 1 tbsp vinegar

Instructions

  1. Preheat the oven to 180C. Line a 26cm rectangular baking pan (brownie pan) with baking paper and set aside.

  2. In a large mixing bowl, mix your dry ingredients.

  3. In a microwave-safe bowl, add all your wet ingredient. Add in your sweet potato and mix until smooth.

  4. Pour your wet mixture into the dry and mix until until a thick, yet smooth batter remains.

  5. Pour batter into lined baking pan and bake for 40-50 minutes, or until a toothpick comes out clean from the centre. Depending on how much liquid you added, you may need to cook it longer.

  6. Remove from oven and allow to cool in the pan completely before frosting and slicing into pieces.
 For firmer texture, leave in the oven (power off) for an hour while the oven is cooling down.

Recipe Notes

You can add 1/4 cup of dairy-free choc chip for a more chocolatey experience. 

I also like to add some spices like a pinch or cayenne pepper of a tablespoon of spicy latte powder to add a spicy hint.