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.
Veggies in Dessert? Yup!
I stumbled upon the idea for these sweet potato brownie bites through listening to a podcast. 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.
I loved Michael’s recipe, but I started toying with the idea of doing a vegan version and maybe trying brownie bites in a mini muffin tin instead. Turns out Maria and I liked 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.
Why Sweet Potatoes?
If you’re wondering why the heck I’m putting vegetables in my dessert, I’ve got plenty of reasons why! So I don’t scare you off, I’ll start by saying that sweet potatoes add an amazing texture to these brownies – binding them together without a traditional egg. Beyond that, sweet potatoes add a nutritional punch! They’re high in fiber and a variety of important vitamins and minerals like beta-carotene, vitamin C and potassium. (Source)
dark chocolate chips – I used Enjoy Life for a dairy-free and vegan option!
almond butter – optional
Substitutions and Notes:
Flour: I haven’t tested this recipe with a different flour and I don’t recommend subbing the coconut flour. Coconut flour soaks up way more liquid than other flours and can’t be subbed 1:1, so if you do try a different flour you’d likely need to add more than 1/2 cup. If you decide to try a different flour, comment below letting me know how the brownie bites turned out.
Eggs: If you don’t need this recipe to be vegan you can swap the flaxseed eggs for 2 regular eggs.
How to Store These Brownie Bites
These brownie bites don’t ever last long in our house, but my recommendation is to store any leftover brownies in the fridge for up to one week. I haven’t tried freezing them, but I’m sure they would be okay to freeze in an airtight container for up to three months.
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.
1/4 cup almond butter (for stuffing, totally optional)
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.
For the almond butter stuffed version, simply add a little of the brownie batter to the muffin tin and make a tiny well with your finger. Add a 1/2 teaspoon of almond butter to the well and cover with more brownie batter.