Vegan Sweet Potato Brownies: A Decadent Plant-Based Delight

Introduction

Vegan Sweet Potato Brownies offer a delicious and nutritious twist on traditional brownies. By utilizing sweet potatoes, these brownies achieve a moist, fudgy texture while reducing the need for refined sugars and dairy. This comprehensive guide will provide you with detailed instructions, ingredient measurements, and nutritional information to help you create these delectable brownies, all while adhering to vegan and health-conscious guidelines.

Ingredients

  1. 1 cup mashed sweet potato
    • Use about 1 medium-sized sweet potato. Roast or steam until tender, then mash until smooth. Ensure there are no lumps for a smooth brownie texture.
  2. 1/2 cup almond flour
    • Almond flour adds a nutty flavor and contributes to the rich, moist texture of the brownies.
  3. 1/2 cup cocoa powder
    • Choose unsweetened cocoa powder to control the sugar content and provide a deep chocolate flavor.
  4. 1/2 cup coconut sugar
    • This natural sweetener is lower on the glycemic index than refined sugar and adds a subtle caramel-like flavor.
  5. 1/4 cup pure maple syrup
    • Acts as a liquid sweetener, helping to bind the ingredients and enhance sweetness.
  6. 1/4 cup coconut oil
    • Provides healthy fats and helps create a rich, moist texture. It can be substituted with other plant-based oils if preferred.
  7. 1 teaspoon vanilla extract
    • Enhances the overall flavor profile of the brownies.
  8. 1 tablespoon ground flaxseed
    • Mixed with 3 tablespoons of water to create a flax egg, this acts as a binding agent in place of eggs.
  9. 1/2 teaspoon baking powder
    • Helps the brownies rise and become fluffy.
  10. 1/4 teaspoon sea salt
    • Balances the sweetness and enhances the flavors.
  11. Optional: 1/2 cup vegan chocolate chips
    • Adds extra chocolatey goodness and texture. Ensure they are dairy-free for a fully vegan treat.

Instructions

  1. Preparation: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing the edges to overhang for easy removal.
  2. Prepare Sweet Potatoes: Roast or steam your sweet potatoes until tender. Allow them to cool slightly, then peel and mash until smooth. Measure out 1 cup of the mashed sweet potato and set aside.
  3. Make Flax Egg: In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes until it forms a gel-like consistency.
  4. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking powder, and sea salt. Whisk together to ensure even distribution of the dry ingredients.
  5. Combine Wet Ingredients: In a separate bowl, combine the mashed sweet potato, maple syrup, coconut oil, vanilla extract, and the prepared flax egg. Mix thoroughly until all ingredients are well incorporated.
  6. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the brownies.
  7. Add Chocolate Chips (Optional): Fold in the vegan chocolate chips if using, ensuring they are evenly distributed throughout the batter.
  8. Pour and Smooth: Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly and smooth the top.
  9. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  10. Cool: Allow the brownies to cool in the pan for 10 minutes before lifting them out using the parchment paper. Cool completely on a wire rack before cutting into squares.
  11. Storage: Store your Vegan Sweet Potato Brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.

Nutritional Information

Per serving (1 brownie, based on 16 servings):

  • Calories: 150
  • Total Fat: 10 grams
  • Saturated Fat: 6 grams
  • Monounsaturated Fat: 3 grams
  • Total Carbohydrates: 16 grams
  • Dietary Fiber: 3 grams
  • Net Carbs: 13 grams
  • Protein: 3 grams

SmartPoints®

  • WW SmartPoints®: 5 points per brownie (based on the latest WW calculations for plant-based ingredients).

Useful Tips

  1. Sweet Potato Preparation: Ensure the sweet potatoes are fully cooked and thoroughly mashed to avoid lumps in the batter. For a richer flavor, consider roasting the sweet potatoes instead of steaming them.
  2. Flax Egg Substitution: If you do not have ground flaxseed, you can use chia seeds in the same quantity to make a chia egg.
  3. Texture Adjustments: For a fudgier texture, slightly underbake the brownies. For a cake-like texture, bake until a toothpick inserted comes out clean.
  4. Oil Alternatives: If you prefer not to use coconut oil, substitute with avocado oil or any neutral plant-based oil.
  5. Sweetener Variations: You can replace coconut sugar with other natural sweeteners like date sugar or agave syrup, but be mindful of their impact on the overall sugar content.
  6. Add-Ins: Feel free to customize your brownies with additional add-ins such as chopped nuts, dried fruit, or a swirl of peanut butter.
  7. Serving Suggestions: Serve warm with a scoop of dairy-free ice cream or a dollop of coconut whipped cream for an indulgent dessert experience.
  8. Allergy Considerations: This recipe is naturally gluten-free and dairy-free. However, always check ingredient labels to ensure they meet your dietary needs.

Conclusion

Vegan Sweet Potato Brownies offer a scrumptious way to enjoy a classic treat with a nutritious twist. By incorporating sweet potatoes, these brownies provide a moist texture and a hint of natural sweetness, all while adhering to vegan principles. This detailed recipe guide ensures that you can create perfect brownies every time, whether you’re a seasoned baker or a beginner. Enjoy these guilt-free treats as a healthy snack or dessert, and revel in the delicious combination of rich chocolate and wholesome ingredients.