Sneak some veggies into your brownies with these vegan + gluten-free sweet potato brownie bites. No one has to know the secret ingredient!
I’ve always had a love for sweet potatoes, but the day I figured out just how good sweet potatoes work for making decadent gluten-free brownies, that love was magnified by 1,000 percent.
Seriously, I’m hooked on these healthy sweet tater brownies. I’ve made them so many times already and I don’t think I’ll be slowing down any time soon. Especially given the fact that the holidays are right around the corner and I always turn into a baking queen as soon as the season hits.
The baking has obviously already started.
I stumbled upon the idea for these sweet potato brownie bites through listening to podcasts about intermittent fasting and carb cycling, two health/fitness trends I’ve been researching more about lately. One interview I listened to was with Michael Morelli, the author of The Sweet Potato Diet. He mentioned one of his favorite recipes for sweet potato brownies and I immediately became curious and had to try them.
They were rich, delicious and super fudgy.
Anyhow, we loved Michael’s recipe, but I started toying with the idea of doing a vegan version and maybe turning it into a skillet brownie recipe. I made cast iron skillet sweet potato brownies and they were a big hit at a workout happy hour I attended. However, I tragically burned my arm on the skillet, which made me reconsider that whole idea and try brownie bites in a mini muffin tin instead.
I love the crunchy edges of brownies and I figured cooking the bites in a mini muffin tin might lend itself to more crispy edges. I should probably just buy one of those brownie edge baking pans, but I don’t make brownies nearly enough to justify it. Plus, the muffin tin works great!
Turns out Maria and I like the vegan version of these brownies even better than the original. Using maple syrup instead of honey gave them the perfect amount of sweetness without having that pronounced honey favor and the flax eggs worked great in place of regular eggs. I was a little worried because coconut flour can be fickle without eggs, but this recipe worked like a charm.
If you make these sweet potato brownie bites, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Preheat oven to 425°F. Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else.
Add ground flax to water and whisk together in a small bowl. Set aside for 5 minutes to thicken.
Lower oven temp to 350ºF. Lightly coat a mini muffin tin with coconut oil.
Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine. Add flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
Drop batter into the wells of your greased mini muffin tin and bake for 20 minutes. Brownie bites are done when you can insert a knife and it comes out clean.