Rich, fudgy, crackly top, moist center. These are everything you want in a brownie. It’s a bonus (and can be a secret) that they’re also made with sweet potato, tahini, and maple syrup. No extra sugar. No flour. We could call them “gluten free” and “plant-based” (because they are). Really, they’re just good tasting brownies you can feel good about eating.
Nourishing key ingredients
Sweet potato. Instead of flour, sweet potato makes up the bulk of these brownies. It keeps them super moist and full of fiber.
Tahini. Tahini adds to the fudginess. It’s also packed with nutrients, including protein, vitamins, and minerals.
Maple syrup. No refined sugar here! Maple syrup offers depth of flavor and moisture.
Cacao powder. This is the secret to deep, dark chocolate flavor without a lot of extra sweetness.
Minimal tools you’ll need
Sheet pan
Parchment paper
Aluminum foil
Mixing bowls
Measuring cups and spoons
Silicone spatula
Square 8×8 dish
Toothpick or chopstick
Sweet potato brownies
Equipment
- Sheet pan
- Parchment paper
- Aluminum foil
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Square 8×8 dish
Ingredients
- 1 cup mashed sweet potato about 2 medium sweet potatoes
- 1/2 cup tahini
- 6 tbsp butter melted
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/3 cup raw cacao powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup chocolate chips, divided look for at least 70% cacao
- 1 cup chopped walnuts optional
Instructions
- Make the mashed sweet potatoes. Preheat your oven to 400°F. Take 2 sweet potatoes and wrap each in a layer of parchment paper and then aluminum foil.
- Place them on a sheet pan and roast for an hour. They should be soft and smushy. Remove from the oven and open their foil and parchment packages to cool.
- Once cool, peel away the skin and mash the flesh. Store it in an airtight container until you’re ready to make the brownies. When you’re ready to bake, measure out 1 cup of mashed sweet potato.
- Preheat the oven to 350°F. Line an 8×8 square dish with parchment paper.
- In a large mixing bowl, mix together the mashed sweet potato, tahini, melted butter, eggs, maple syrup, and vanilla extract until smooth.
- In a separate medium bowl, whisk the cacao powder, salt, and baking soda until combined.
- Add the dry ingredients to the sweet potato mixture. Stir until just combined.
- Fold in the dark chocolate chips and walnuts, if using.
- Pour into the prepared pan. Sprinkle with flaky sea salt and another handful of chocolate chips.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool for at least 20 minutes before slicing and serving.
