Recipe characteristics
- Quick and easy to make
- Delicious, rich, fudge-like texture
- Loaded with flavor
- Refined sugar free
- High in fiber
- Whole-food plant-based recipe
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Peanut butter: You can add smooth or chunky peanut butter (my favorite). For a peanut-free recipe, swap it for almond or cashew butter.
- Oat flour: Oat flour is naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
- Raw cacao powder: I used raw cacao powder for this recipe as it provides more nutrition but regular cocoa powder works just as well.
- Date syrup: You can substitute it with maple syrup. I prefer date syrup because it contains more than twice the potassium, calcium, and magnesium levels of maple syrup. Plus, date syrup has a sweeter taste and lower glycemic index.
- Rice milk: Substitute it with cashew milk, soy milk, oat milk or almond milk. If you are not vegan, you can use regular milk.
Sweet potatoes all year round
5 reasons to love sweet potatoes:
- Sweet potatoes are inexpensive and available year-round.
- They make an excellent addition to a healthy diet and provide a number of health benefits.
- The orange fleshed varieties are the most common. Other common varieties are white, yellow, and purple (my personal favorite).
- Sweet potatoes are an excellent source of beta carotene, vitamin C, potassium, and fiber.
- This versatile ingredient can be prepared in both sweet and savory dishes.
How to make it
Step 1
Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
Step 2
In a large bowl, mix together the dry ingredients: oat flour, cacao powder, baking powder, and a pinch of baking soda.
Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free oat flour and white rice flour to avoid possible cross-contamination.
Step 3
Add sweet potato puree (check How to make sweet potato puree for instructions), peanut butter, date syrup, and rice milk, and mix everything together with a hand mixer until combined. Adjust sweetness if needed.
Step 4
Pour the batter into the prepared pan and bake for approx. 40-45 minutes ( or until a toothpick inserted in the middle comes out almost clean).
Step 5
Remove from the oven and let it cool fully before serving. Slice and serve.
Tips and how-tos
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Sweet Potato Chocolate Fudge Brownies
Ingredients
- 400 g sweet potato puree made from orange-flashed sweet potatoes
- 120 g peanut butter
- 60 g raw cacao powder
- 70 g oat flour
- 140 ml date syrup
- 70-80 ml rice milk
- 2 teaspoons baking powder
- a pinch of baking soda
Instructions
- Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
- In a large bowl, mix together the dry ingredients: oat flour, cacao powder, baking powder, and a pinch of baking soda.Note: If you have celiac disease or gluten sensitivity, always make sure to buy certified gluten-free oat flour and white rice flour to avoid possible cross-contamination.
- Add sweet potato puree (check How to make sweet potato puree for instructions), peanut butter, date syrup, and rice milk, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Pour the batter into the prepared pan and bake for approx. 40-45 minutes ( or until a toothpick inserted in the middle comes out almost clean).
- Remove from the oven and let it cool fully before serving. Slice and serve.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Made this today for my visiting family. No one could taste sweet potato!! We all loved it and the recipe has gone in my favourites. Thank you!
That’s awesome, Satyam! I am so glad you liked it. Thanks for your great feedback!
Is the sweet potato cooked before making the purée?
Hi, Chelsea! Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
Can I use canned pumpkin instead of the sweet potato?
I haven’t tried it myself but I don’t see why not.