Vegan Sweet Potato Brownies
Amelia Sandy cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A fudgy, plant-based brownie made with mashed sweet potato and peanut butter for a healthy treat that satisfies sweet cravings without a major sugar spike.
- Time
- 1 hour 30 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, tree nuts, and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Brownie Batter
- 300 g
- 65 g
- 50 g
- 45 g
- 125 g
- 5 g
- 6 g
- 14 g
- 30 g
Frosting & Topping
- 225 g
- 15 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 845 g before cooking, which is about 95 g per serving.
Steps
Peel and dice one large sweet potato into small, even chunks.
Steam the sweet potato chunks for approximately 15 minutes, or until they are completely mushy and tender.
Transfer the steamed sweet potato to a mixing bowl and mash thoroughly with a fork or potato masher until no lumps remain.
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.
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.
Mix all ingredients well until a thick, uniform batter forms.
Preheat your oven to 180°C (350 °F) (350°F (180 °C)).
Line a baking dish with parchment paper and spread the brownie batter evenly into the dish.
Bake for 30 minutes at 180°C (350 °F).
Remove the brownies from the oven and allow them to cool completely in the dish before frosting.
Prepare the Biscoff frosting by mixing 1/2 tub of vegan yogurt with 1 tbsp of melted Biscoff spread until smooth.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 225
- Protein
- 6 g
- Carbs
- 31 g
- Fat
- 10 g
- Fiber
- 4 g
Where the calories come from
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