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Healthy Sweet Potato Brownies

December 2, 2020
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Prep time: 1 hour

Serves: 12

Turning regular cake recipes into healthy a version is actually pretty easy, you just need to know how. These healthy sweet potato brownies as gluten free, sugar free and dairy free and full of natural proteins. They definitely do not compromise in taste as they are chocolatey, fudgy and really delicious. I have tried quite some healthy recipe cakes, brownies and snacks over the years and there is quite some experience needed to figure out the perfect ratio of the different ingredients to make it sweet, delicious and healthy. For more healthy recipes, also check out:

Gluten Free Sweet Potato Brownies No Sugar

I’ll take you along what it takes to make this healthy sweet potato brownies recipe. It is extremely to know why and how we use certain ingredients that are healthy and substitute the conventional ingredients of regular fudgy brownies from scratch.

Gluten free: in this recipe I am using oat flour as I found out it is the best and cheapest alternative to conventional flour. Just put the regular oats you have at home in a blender, blend until it becomes a fine flour and there it is! But you can easily turn it into a gluten free sweet potato brownies recipe by using another kind of flour such as chickpea flour, coconut flour, almond flour etc. Importantly, to check the consistency of the cake, as different flours need and absorb different amounts of liquid. Coconut flour requires much more than chickpea flour for example.

No sugar: even though this sugar free sweet potato brownies recipe does not contain any granulated sugar, it is deliciously sweet. It is sugar free because we obtain the sweetness from dates, banana and syrup. I recommend to use soft dates and agave syrup, but you can also use any other natural syrup, but check on the sweetness of the syrup, as it may differ.

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Fudgy Brownies Recipe From Scratch

When it comes to the classic fudgy brownies recipe, this is definitely it! It is fudgy and chocolatey, so it already fulfills the purpose of brownies! The key here the ratio of the ingredients, less flour and more fat, but for this easy sweet potato brownies recipe, we use a lot of sweet potato which ultimately makes it super fudgy!

Also, the baking part is important, not to bake it for too long, otherwise the brownies become dry, this is definitely not what we want. The brownies should be baked on normal heat, but for a short amount of time is important, this way they are well baked from the outside and still a bit soft and fudgy from the inside.

Low Calorie Brownies

For these sweet potato brownies no sugar is needed, also they contain less and only healthy fat, less flour but more sweet potato, which makes them to the ultimate low calorie brownies and high in proteins. Sweet potatoes are known as protein foods and so are eggs, as both are part of this recipe, I would say it is full of proteins.

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It is also a low calorie brownies recipe and only contains a bit of coconut oil, and coconut oil is one of the best ingredients in the healthy sweet potato brownies recipe! I absolutely love coconut! So believe me, it needs to be in there. Healthy cakes without fat are okay, but I recommend to not compromise to add this little bit of healthy fat, it makes a huge difference in taste and is of course healthy! More than that coconut oil is healthy fat and only benefits your body in small amounts

Healthy Sweet Potato Brownies

  • Preparation time: 1 hour
  • Servings: 12

Ingredients

Sweet Potato Brownies

  • 2 tbsp (30g) agave syrup, (or similar)
  • 1/3 cup (50g) soft dates
  • 1/2 banane, (ripe)
  • 2 eggs
  • 1 cup (150g) sweet potato puree
  • 1/8 cup (30g) coconut oil
  • 1/8 cup (30g) peanut butter
  • 1/3 cup (50g) flour, (oat, almond, coconut, whole wheat)
  • 1/4 cup (30g) raw cacao powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/3 cup (50g) chocolate chips
  • topping peanut butter, cacao nibs

Method

Sweet Potato Brownies

    1. Peal and cut the sweet potato into pieces, boil until well softened, let cool down and blend until it becomes a puree.
    2. Blend the dates, banana and agave syrup in a food processor until smooth without chunks. Add the sweet potato puree.
    3. Melt the coconut oil and add it with all the remaining ingredients, combine well and add the chocolate pieces.
    4. Fill the batter in a 9×9 inch / 15x15cm baking pan and bake at 320°F / 160°C for 20 minutes. Don’t leave it in too long, otherwise it looses it’s fudginess.
    5. Once cooled down, add the toppings. I am using peanut butter and cacao nibs here. Enjoy!

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