Low Fat Vegan Sweet Potato Brownies Recipes

FUDGY SWEET POTATO BROWNIES (V/GF)

Steps:

• To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
• Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
• To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
• Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
• Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
• Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn't be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.
• Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

LOW-FAT VEGAN SWEET POTATO BROWNIES RECIPE

Steps:

• Preheat the oven to 350F/180C for about 15 minutes.
• In a large bowl mix together the dry ingredients; flour, sugar, cocoa powder, baking powder and salt.
• In another medium size bowl, beat together the mashed sweet potato, milk, water, and vanilla extract.
• Pour the wet mix into the dry mix and combine it together but make sure you don't overmix. The batter felt a bit thick, so I added another 3 tablespoons of milk.
• Stir in the walnuts and chocolate chips, if using.
• Line a 13×9 inch pan with aluminum foil with extra sheet hanging on the side so that you can lift it off the pan once it's baked.
• Bake for 30-40 minutes, or until toothpick comes out clean. Mine was done in about 35 minutes.
• Take the pan out and cool it on a wire rack. After about 30 minutes lift the foil and place it on the rack for the brownie to cool completely before cutting into squares.