Indulge In A Healthy Treat: Fudgy Sweet Potato Brownies
Image Credit: Unsplash

Brownies made using steamed sweet potatoes or sweet potato purée instead of eggs and butter are known as "sweet potato brownies." Like black bean brownies, sweet potato brownies lack butter and egg fats, but you can add nut butter (like peanut butter or almond butter) or coconut oil to give them a chewy, gooey, fudge-like texture.

Are sweet potatoes healthier than traditional brownies? The answer to which sweets are healthy desserts depends on the eater. In vegan brownies (like sweet potato brownies), the absence of conventional baking components like butter, eggs, and refined sugar can occasionally lead to decreased fat and sugar levels. However, brownies that best suit your tastes and nutritional needs will always be the healthiest.

Here’s how you can make these yummy brownies at home:


 200 g sweet potato

 140 g of coconut sugar

 1 teaspoon baking powder

 1/4 teaspoon salt

 140 g of smooth almond butter

 45 g gluten-free flour mix

 1/2 cup dark chocolate chips

 1 teaspoon vanilla extract

 40g cacao powder


 To begin, line a 9-inch square pan with parchment paper and preheat the oven to 350 degrees F.

 The mashed sweet potatoes, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt should all be combined in a large bowl.

 Stir thoroughly until a largely smooth batter is created.

 Fold in the chocolate chips. After transferring the batter to the prepared pan, level the top with a spatula.

 Bake for 35 to 40 minutes at 350°F, or until the brownies' centres are puffy and the edges seem dry.

 Before cutting, let the brownies cool completely to prevent them from becoming too soft. The leftovers should be divided into 16 little squares and kept in the refrigerator in an airtight container.

 The next day, they taste better when you serve them chilled from the refrigerator. Leftovers can be kept in the fridge for up to a week or in the freezer for up to three months.