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vegan sweet potato brownies
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Sweet Potato Tahini Brownies

Servings 1 pan of brownies

Ingredients

  • 1 cup precooked orange or yellow sweet potato see note
  • 1/2 cup non-dairy milk reserve 2-3 tsp for topping, see note
  • 1/4 cup tahini reserve 1-2 tsp for topping, see note
  • 2 tsp pure vanilla extract
  • 1/3 cup non-dairy chocolate chips to pulse/puree, see note for oil-free
  • 1/2 cup almond flour for GLUTEN-FREE

    (OR 1/3 cup oat flour for NUT-FREE)

  • 1/2 cup dutch-processed cocoa powder
  • 1/3 cup unrefined sugar
  • 2 tsp baking powder
  • 1/2 tsp little scant sea salt

Topping:

  • Reserved tahini/milk
  • 2-3 tbsp chocolate chips for topping
  • Sprinkle of coarse sea salt for topping
  • Optional: sprinkle of unrefined sugar for topping about 1-2 tsp

Instructions

  • Preheat oven to 350 degrees and prepare a metal brownie pan by lining with parchment paper.
  • In a high-speed blender (I use Blendtec and the twister jar), combine sweet potato, milk, tahini and vanilla, pureeing until smooth.
  • Once smooth, add chocolate chips and pulse/puree through to break up to a crumbly consistency in the puree.
  • Transfer mixture to a bowl, scraping out everything.
  • Add dry ingredients (except those for topping) and mix through until well combined.
  • Transfer to lined baking pan, using a spatula to even out, and smoothing to have edges just slightly higher than centre.
  • In one of your measuring cups or a small bowl, combine the milk and tahini and stir/whisk until smooth.
  • Drizzle that mixture in a few places on top of the brownies.
  • Add chocolate chips and coarse salt, and sugar if using.
  • Bake for 35 minutes.
  • Remove, and let cool. Cut into squares when just cooled (or refrigerate before cutting into squares for easier slicing). Serve!

Notes

Sweet Potato Note: Using an orange sweet potato will yield a different color. I prefer using yellow sweet potato, or a combination of orange and yellow, as the color is just a little nicer to me and the flavor as well. But use whichever is available and which you prefer. I like to bake the sweet potatoes, roasting whole until tender.
Non-Dairy Milk & Tahini Note: Measure the amounts and then add to blender leaving just a small amount in your measuring cups to reserve and then combine for the topping. You don’t have to measure exactly!
Chocolate Note: For oil-free chocolate, try the Nibble brand.