You’ll never know there are vegetables hidden in these vegan sweet potato brownies! They’re fudgy, flavorful and the ultimate sweet treat when topped with chocolate ganache.
Can you even handle the chocolate ganache on top of these brownies?!? My mouth is watering. I have been working on revamping some of my most popular EBF recipes so today I’m sharing these sweet potato brownies, which are based off my sweet potato brownie bites!
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 love Lily’s for a low-sugar option!
chopped salted almonds
non-diary milk – almond, oat or coconut milk work,
How to Make Sweet Potato Brownies
The first step is to bake your sweet potato. Preheat your oven and then pierce your sweet potato with a fork in 2-3 spots. Wrap it in foil and roast until it’s tender. After it’s done cooking, mash it into a puree with a fork. You’re ready to make the rest of the brownies now!
Make your flaxseed egg by whisking together water and ground flaxseed in a small bowl. This mixture will thicken to an egg consistency after sitting for about five minutes.
Mix the wet ingredients (mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla) in a large bowl. Add in the dry ingredients (coconut flour, cocoa powder, baking powder and salt) and stir to combine. Gently stir in the chocolate chips.
Bake the brownie batter in a greased 8×8 baking dish for 45 minutes or until a toothpick inserted in the center of the pan comes out clean. While you allow the brownies to cool, make the ganache topping by adding the chocolate chips to a microwave safe bowl. Melt the chocolate chips in the microwave in 30 second increments. Once chocolate is melted, add the dairy-free milk to the chocolate and stir until well combined. Pour over the cooled brownies and spread to cover. Sprinkle the salted almonds on top and then wait for the ganache to harden up a bit!
How to Store These Brownies
These brownies aren’t lasting long in our house, but my recommendation is to store 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’re freezing them, I would recommend putting parchment paper in between layers so the chocolate ganache doesn’t stick!
⅛ cup non-diary milk (almond, oat or coconut milk work)
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.
Add mashed sweet potato, maple syrup, coconut oil, flax eggs and vanilla into a large bowl and stir to combine. Add coconut flour, cocoa powder, baking powder and salt. Stir to combine. Gently stir in chocolate chips.
Scoop batter into a greased 8×8 baking dish.
Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool.
Make ganache topping by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 60 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled brownies and spread to cover. Sprinkle chopped almonds on top. As brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
Store leftover brownies in the fridge for up to 1 week.