Lindsey's Sweet Potato Brownies
With ingredients such as applesauce and dried dates, this recipe substitutes traditional brownie mix for healthy alternatives (and tastes just as delicious).
Ingredients
- ⅔ cup (160 g) sweet potato, about 1 small, baked
- ¼ cup (60 g) apples
- ¾ cup (165 g) almond butter
- 1 cup (140 g) dates, pitted
- 1 (120 g) banana, or 2 large eggs, peeled
- ⅓ cup (25 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅔ cup (165 g) semi-sweet chocolate chips, or cocoa nibs, optional
Directions
- Preheat the oven to 350°F (190°C) Spray a 8 inch (23 cm x 23 cm) baking tray with non-stick spray.
- Place the sweet potato, applesauce, almond butter, banana (or eggs) and dates into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 40 seconds, using the tamper to press ingredients toward the blades.
- Stop the machine and add cocoa powder and baking soda to the container.
- Start the blender on its lowest speed, then quickly increase to Variable 7. Blend for 10 to 15 seconds, using tamper to press the ingredients toward the blades.
- Remove batter from container and into a bowl. Stir in the chocolate chips and combine.
- Spoon mixture into the prepared baking pan and bake for 15 to 20 minutes, until a toothpick inserted comes out clean.
Chef's Notes
Mashed banana, or applesauce are great whole food substitutes for egg in recipes. The addition of the sweet potato makes this treat high fiber while also providing the moist texture of a traditional brownie.
Nutrition Information
| Serving Size | 1 serving (72 g) |
| Amount Per Servings | |
| Calories | 220 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 55 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 5 g |
| Sugars | 18 g |
| Protein | 5 g |
Lindsey's Sweet Potato Brownies is rated
out of
5 by
12.
Rated 4 out of
5
by
KatL from
Surprisingly good!
Very fudgy and filled my craving for brownies! I doubled the recipe and baked it in a 9" x 13" baking dish. I used one egg and one overripe banana...like others have said, batter is thick and I finished mixing everything in a bowl to make sure it was evenly mixed. Of course, with the double recipe, they needed to cook longer, I believe between 30 - 35 minutes. Neither my husband or co-worker could tell there was no sugar or flour in the recipe and both loved them. Very moist and chewy and goes great with vanilla ice cream!
Date published: 2020-07-12
Rated 5 out of
5
by
Real woman from
Delicious!
I cheated and tasted the mix before I baked it. It was so good that I was excited about tasting the brownies. I was concerned it might be too dense, but it wasn’t. I added nuts instead of chocolate chips. It was so good that I am going to use chocolate chips and nuts on my next batch. This was a great recipe for me because my doctor took me off of all dairy and sugar. Glad I found it.
Date published: 2020-05-25
Rated 5 out of
5
by
VivAnn from
Fudgy brownies
I used a banana in place of the eggs. I also always drain off the oil before using almond butter so maybe my almond butter was a little stiffer than normal. The batter was very stiff. I added one tablespoon of water and it was better. I cooked it for the full 20 minutes and it still needed 2 more minutes. I used the convection feature of my gas oven so that should have made it faster. I think if you make this you should plan on the full 20 minutes before you first check. We can definitely taste the ripe banana I used. The flavor is chocolatey but I have other recipes I prefer over this one. These brownies will not go to waste!
Date published: 2020-09-17
Rated 3 out of
5
by
Midwest from
Tastes Great
The taste of recipe is fantastic. However, I substituted 1 small banana for the eggs. Batter rose op in oven as expected, but not solid after 20 minutes of cooking. Top beginning to burn so put foil over top and continued cooking for 10 more minutes, checking at the 5 minute mark. Removed from oven after total of 30 minutes. Everything but thin top layer was still batter. Not sure what i did wrong as I carefully followed recipe instructions. I bake all the time and this has never happened to me.
Date published: 2020-06-28
Rated 5 out of
5
by
NatureGirl2 from
Moist and Delicious, Gluten-free
Very good, just right lightly sweetened. I substituted canned pumpkin, since I can’t have sweet potato. Worked out great! Definitely a keeper, my new favorite brownie recipe. Great that it is flourless and has protein!
Date published: 2020-06-09
Rated 4 out of
5
by
The Bean from
Very good brownie alternative
These are quick and easy to make brownies. It is a good way to sneak more Fruits/vegetables into your diet. The batter is very thick and difficult to get out from under the blade.
Date published: 2020-06-21
Rated 3 out of
5
by
K Crowell from
Needs more liquid....
This is a cool recipe to try. However, it's too dry. I weighed I want I could based on grams listed, but now should have added more applesauce. The mix is so thick that by time you add cocoa and baking soda it will barely move even when using tamper. One thing I did substitute was bittersweet chocolate chips for semi-sweet and only used 100 grams instead of 165. It gives the brownies a nice bite.
Date published: 2020-05-17
Rated 5 out of
5
by
Julbear from
Great Recipe - but not for Vitamix
The ingredients are healthy, whole-food-plant-based, vegan, no sugar (except for the chocolate chips possibly) and they're delicious and have a great texture. The brownies are really tasty, moist, yet cakey brownies - not fudge like some recipes.
However, the mixture was really getting jammed up in the Vitamix, so I transferred it into my Nutramilk (food processor with a spatula that scrapes the sides automatically). It was perfect. instead of eggs, I added Bob's Red Mill Egg Replacer and kept half the banana.
Also, this recipe calls for an apple, but then the directions say add the "applesauce", so I made some quick applesauce in the Vitamix first. Perfect!
Date published: 2020-09-21
