Vegan Sweet Potato Brownies

Ingredients

• 1 sweet potato (large, peeled and diced)
• 0.25 cup peanut butter
• 0.25 cup coconut sugar
• 0.5 cup cacao powder
• 1 cup flour (all-purpose or gluten-free blend)
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp olive oil
• walnuts (large handful, chopped)
• 0.5 tub vegan yogurt (approx. 200-250g)
• 1 tbsp Biscoff spread (melted)
• chocolate chips (for topping)

Steps

1. 1

   Peel and dice one large sweet potato into small, even chunks.

2. 2

   Steam the sweet potato chunks for approximately 15 minutes, or until they are completely mushy and tender.

3. 3

   Transfer the steamed sweet potato to a mixing bowl and mash thoroughly with a fork or potato masher until no lumps remain.

4. 4

   Add 1/4 cup of peanut butter, 1/4 cup of coconut sugar, 1/2 cup of cacao powder, and 1 cup of flour to the mashed sweet potato.

5. 5

   Add 1 tsp of baking powder, 1 tsp of salt, 1 tbsp of olive oil, and a large handful of chopped walnuts to the mixture.

6. 6

   Mix all ingredients well until a thick, uniform batter forms.

7. 7

   Preheat your oven to 180°C (350°F).

8. 8

   Line a baking dish with parchment paper and spread the brownie batter evenly into the dish.

9. 9

   Bake for 30 minutes at 180°C.

10. 10

    Remove the brownies from the oven and allow them to cool completely in the dish before frosting.

11. 11

    Prepare the Biscoff frosting by mixing 1/2 tub of vegan yogurt with 1 tbsp of melted Biscoff spread until smooth.

12. 12

    Spread the frosting over the cooled brownies and top with a sprinkle of chocolate chips.

Notes

Ensure the brownies are completely cool before adding the yogurt-based frosting, otherwise it will melt and become runny. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition per serving

• dessert
• vegan
• vegetarian
• healthy
• baking
• sweet potato
• refined sugar free