Rich Vegan and gluten-free Sweet Potato Brownies

A must-try, this rich vegan and gluten-free sweet potato brownies is a healthier and surprisingly nutritious alternative to the traditional treat. These brownies are very fudgy and gooey, and with the chocolate ganache topping it is irresistible! The original recipe calls for regular all-purpose flour, but I wanted to try the Bob’s Red Mill gluten-free flour, and it worked beautifully!

The only thing I have to change next time I bake this recipe is the baking pan. I didn’t have the right size (8 x 8–inch square baking pan) so I used a bread baking pan that was too small. The leftover dough I had to bake on a cupcake baking pan. So make sure you get the right size or you will end up with either a super thin brownie, or an extra thick one. This recipe is adapted from VegNews.

how to make this Rich Vegan and gluten-free Sweet Potato Brownies

Preheat oven to 400 degrees. Grease an 8 x 8–inch square baking pan with coconut oil, then line bottom of pan with parchment paper.

Peel sweet potato and cut into slices 3⁄4-inch thick. Place a steel steamer basket on top of saucepan of boiling water, and add potato into basket. Cover with lid and steam for 20 minutes, or until sweet potato is soft. Set aside to cool slightly.

Transfer to a food processor with sweet potato, flour, sugar, and salt. Process until fully combined, then transfer mixture to prepared baking pan, spreading evenly.

Bake in oven for 40 minutes, or until a toothpick comes out clean when inserted into center. Remove from oven and run a knife around edges of brownie to make sure it doesn’t stick to sides. Leave brownie to cool slightly in pan, then remove from pan and cut into 9 squares to serve. Serve warm.

If you are a chocoholic like me, cover this brownie with my favorite vegan dark chocolate ganache. You won’t regret it! It is seriously to die for! I like the brownies warm, but they are equally decadent at room temperature. Enjoy!

Rich Vegan Sweet Potato Brownies

Ingredients

2 sweet potatoes peeled and cubed
1 ⁄4 cup coconut oil plus extra for greasing
1/2 cup cocoa powder
1 cup all-purpose gluten-free flour
3 ⁄4 cup sugar of choice
A pinch of sea salt

Instructions

Peel sweet potato and cut into slices 3⁄4-inch thick. Place a steel steamer basket on top of saucepan of boiling water, and add potato into basket. Cover with lid and steam for 20 minutes, or until sweet potato is soft. Set aside to cool slightly.
Preheat oven to 400 degrees. Grease an 8 x 8–inch square baking pan with coconut oil, then line bottom of pan with parchment paper.
Into a heatproof bowl set over a pan of simmering water, add coconut oil and vegan chocolate, stirring occasionally until chocolate is melted. Transfer to a food processor with sweet potato, flour, sugar, and salt. Process until fully combined, then transfer mixture to prepared baking pan, spreading evenly.
Bake in oven for 40 minutes, or until a toothpick comes out clean when inserted into center. Remove from oven and run a knife around edges of brownie to make sure it doesn’t stick to sides. Leave brownie to cool slightly in pan, then remove from pan and cut into 9 squares to serve. Serve warm.