Sweet Potato Brownies

And here we are again: my beloved sweet potato brownies. On my old blog I already shared a few recipes for brownies but as I moved my blog to another web host and changed the design I thought: why not post a new recipe! This version is with hazelnuts and due to that very delicious to me – because who doesn’t love the combination of chocolate and hazelnut?!

Sweet potato in brownies? Is that even possible? For those of you who are not coming from Instagram or usually don’t bake as much it might seem like a weird baking ingredient. But in fact sweet  potato is ideal for brownies! You save additional sweetener and they make brownies super fudge as well. Besides sweet potato the following basic ingredients can be used for brownies:

• Kidney beans
• White beans
• Chickpeas for so-called “blondies”

The sweet potato brownies are definitely my favorites! If you are on the protein hunt the bean version might suit your requirements better though. But what makes the brownies so special?

They are:

• super fudgy
• without any refined or added sugar
• vegan
• glutenfree
• simply delicious

Of course there are many ways to modify and adjust this recipe. The hazelnut version is one of my favorites but in case you are allergic to hazelnuts or don’t like them (although I think that’s weird) I can recommend substituting them with ground almonds or oat flour (definitely the option with less fat). If you in general are craving a sweeter dish try out the berry breakfast bars.

For the real shocoholics some chocolate chips are a must have in the dough. A chocolate drizzle in the end makes them absolutely perfect 🙂 I love to sprinkle some cacao nibs on top as well as it adds a nice little crunch to them.

Have fun in the kitchen and let me know how you liked them 🙂

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Sweet Potato Brownies with Hazelnut

For all the chocoholics out there definitely a must-try: super fudgy sweet potato brownies without any added sugar and gluten!

Servings 16 squares

Author Tanith Schmelzeisen

Ingredients

• 750 g sweet potato 2 medium sized
• 300 g medjoul dates approx. 15 without pit
• 200 ml oat milk
• 100 g ground hazelnuts*
• 35 g ground oats**
• 4 tbs cacao powder
• 1 tbs chia seeds
• 2 tsp baking powder

Instructions

• Peel the sweet potatoes, cut them into chunks and steam or bake them until soft (approx. 20 minutes)
• Preheat the oven to 200°C.
• Mash the soft sweet potato chunks with a fork. Then combine mashed sweet potato, pitted dates, baking powder and oat milk in a blender and blend until smooth.
• In a bowl mix the sweet potato mixture with ground hazelnuts, oat  flour and chia seeds. If to wet add more flour.
• Cover a brownie tin or baking tray with parchment paper and spread the brownie batter evenly on top.
• Bake for about 40 minutes and let the brownies cool down. Cut into squares and enjoy!

Notes

*substitute the ground hazelnuts for ground almonds or oat flour if allergic

**replace some of the ground hazelnuts with oat flour if you want a lower fat version