Sweet Potato Brownies for Passover…you bet! These vegan, flourless brownies are rich and chocolaty, totally decadent, fudgy and delicious, and….you guessed it….kosher for Passover too. This Healthy Brownie Recipe with wholesome ingredients needs no preamble though….compared to regular brownies, they win…hands down! Period. End of story.
Why these Sweet Potato Brownies Work
Are you team edges or centers when it comes to brownies? Either way you’e going to adore these ooey-gooey rich and fudgy brownies. Sweet potato brownies without eggs means you can eat the batter…or make them as undercooked as you prefer without worry!
Oh, and they’re the perfect brownies for Passover too….no modifications necessary! If you’re looking for Vegan Passover Recipes, these Sweet Potato Brownies are a MUST. Good Passover Desserts without eggs are hard to find….and these Flourless Sweet Potato Brownies are so spectacular we make them year round—because they’re decadent and full of chocolate flavor, with amazing brownie texture and they’re super easy to make with just 4 simple ingredients.
Ingredients and Substitutions
- Sweet potatoes: Baked and mashed….thickens the vegan brownies with added fiber and vitamins, plus they’re sweet so less maple syrup is needed. Use white sweet potatoes for a lighter colored brownie.
- Almond butter: Use crunchy if you’re the type to brownies with nuts. Otherwise use creamy almond butter.
- Maple Syrup: Use pure maple syrup without additives.
- Cacao powder: Raw cacao powder has a bit more antioxidants and minerals than processed cocoa powder. But still, cocoa powder without any added sugar is an awesome choice for these chocolate brownies.
- OPTIONAL: My favorite toppings for brownies: dark chocolate chips, crushed almonds or pistachios, and/or sea salt. A pinch of cayenne pepper is a secret ingredient I often include, as well as a splash of good quality vanilla extract.
Healthy Sweet Potato Brownies
- Mixing carbohydrates with healthy sources of protein, fiber and fats slows down they’re absorption and helps to control blood sugar levels. These chocolate brownies combine the healthy fats and protein of nut butter with the fiber of sweet potatoes for the perfect metabolic mixture…Yes, the sweet potatoes and the maple syrup have carbs….but they aren’t refined and they’re absorbed more slowly by the other wholesome ingredients. YAY for great taste without sugar spikes.
- Sweet potatoes are incredibly nutrient dense. They’re loaded with vitamin A, Vitamin C, fiber and antioxidants, plus they add moisture to these brownies without adding additional fat.
- Raw Cacao Powder is minimally processed, fermented and adds antioxidants and minerals to this recipe. Cocoa powder is roasted at a high temperature and is less nutrient dense, but you can find it without any added sugar that regular chocolate would bring.
- Keeping sugar spikes to a minimum and regulating blood sugar is key to reducing inflammation in the body and maintaining better health. These healthy brownies (skip the chocolate chip topping, but go for the nuts!) have a balanced mix of ingredients that will satisfy your sweet tooth. They are a great option for those, but still eat them in moderation to avoid major glucose spikes.
How to make the BEST Flourless Brownies
Baked sweet potatoes are the main ingredient for these brownies—and they can be made up to a week in advance….so think about a time that you’ll have the oven on anyhow and bake the potatoes then….or allow an extra hour to bake them just before making the brownies.
Preheat oven to 350. Wash sweet potatoes and pat dry. Place them on a parchment lined baking tray.
Bake for 1 hour for smaller, thin potatoes. Thicker potatoes will need an additional 15 minutes to be tender enough to mash.
Cooking time will vary depending on size of potatoes. Potatoes are done when a fork will easily push inside to tender flesh. Cut in half lengthwise and then use a fork to mash. You’ll need ¾ cup mashed sweet potato flesh for this recipe.
Scoop mashed sweet potato into a large mixing bowl along with the almond butter and maple syrup.
Mix well, until everything is well incorporated. You can use a food processor for silky smooth brownies, but I think a heavy wooden spoon and a bowl work just fine.
Add cocoa powder to the sweet potato mixture.
Continue to mix until all the cocoa powder has been absorbed and there is none on the bottom or sides of the bowl.
Transfer the brownie batter to a parchment lined 8×8 baking pan. Spread evenly into the corners.
Sprinkle with chocolate chips, crushed almonds and coarse sea salt, if desired and bake in preheated 350 oven for 25 minutes.
Let them come to room temperature and then transfer from the brownie pan, pulling on the parchment paper, to a wooden board. Use a sharp knife to cut into squares.
Debra’s Pro Tips
- Use chunky almond butter if you like nuts in your brownies….or smooth if that’s your jam.
- Even if it’s your first time making these, double the batch…especially for Passover Brownies. I promise you still won’t have any leftover!
- Spice up your gluten-free sweet potato brownies with a pinch of cayenne, added to the wet ingredients….next level for sure. One of my new favorite ways to enjoy them.
- Next time add a teaspoon vanilla extract to the wet ingredients…..I’d love to know if you think the flavor is enhanced. Let me know in the comments.
- Vegan sweet potato brownies are pareve….another reason these are the BEST brownies for Passover.
- For crisp cuts, pop the finished pan of brownies into the freezer. They will be SO EASY to cut into whatever size pieces you want.
How to Store and Freeze Sweet Potato Brownies
- Cool completely before storage.
- Store in an airtight container.
- Brownies will stay good at room temperature for a week, in the fridge for 2 weeks or the freezer for 3 months.
- Freeze in the pan for an hour, then cut to store….they’ll be easier to work with.
- Use freezer safe containers or zip top bags and push out as much air from the bag as possible to avoid freezer burn.
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Sweet Potato Brownies
- ½ lb sweet potatoes 2 medium or 1 large
- ¾ cup almond butter
- ⅓ cup raw cacao powder
- ½ cup maple syrup
- Preheat oven to 375. Wash sweet potatoes and pat dry. Place on parchment lined baking tray and bake for 1 hour to 1 hour 15 minutes, depending on size of potatoes. They are done when tender when pierced with a fork.
- Turn the oven down to 350 degrees.
- Cut potatoes lengthwise and mash pulp with a fork. Measure out ¾ cup and add it to a large mixing bowl. Add the almond butter and maple syrup and mix well.
- Stir in the cacao powder and mix well. Dig from the bottom to be sure all chocolate powder is well incorporated into the wet ingredients.
- Line an 8×8" baking dish with parchment paper. Spread brownie batter evenly into the prepared pan.
- If desired, sprinkle on dark chocolate chips, chopped nuts or coarse sea salt to the top. Bake for 30 minutes, until toothpick comes out clean.
- Let cool for at least 10 minutes in the pan. Then, carefully lift the parchment paper and transfer the brownies onto a cutting board. Use a sharp knife to make 4 cuts lengthwise and 4 across to create 16 equal sized brownies.
- Store in an airtight container. Room temperature for 1 week, in the fridge for 2 weeks or freeze for up to 3 months in a freezer proof container.