Vegan Sweet Potato Brownies: GF & Paleo
These fudgy and rich vegan sweet potato brownies are made without refined sugar and a delicious peanut butter swirl.
- Add the peeled and cubed sweet potato to a steamer basket and steam for about 8 to 10 minutes, until softened. Remove and mash with a fork/masher/ricer until completely smooth. Set aside 3/4 cup mashed sweet potato for later.
- Line an 8×8 pan with parchment paper. In order for it to stick, use a little coconut oil to grease the pan if needed and then add the parchment paper. Preheat the oven to 350ºF (177ºC).
- In a small bowl, add the peanut butter, half the coconut oil, 1/4 cup coconut sugar and half the salt. Blend with a stand mixer until everything is incorporated. Set aside.
- In a double boiler, melt the dark chocolate with the remaining coconut oil and stir until melted and smooth. Pour into a large bowl and let cool slightly.
- Add in the remaining 1/2 cup coconut sugar, vanilla, cocoa powder, almond flour, 3/4 cup mashed sweet potato and remaining kosher salt. Stir to combine.
- Add in about 3/4 of the peanut butter mixture and stir to combine. Pour this into your prepared baking dish.
- Drizzle the remaining peanut butter mix into the batter into about 3-4 thick lines. Using a sharp knife or toothpick, drag in opposite directions to create a swirled effect. Top with chocolate chips. Place in the oven to bake for 28 to 30 minutes, until a toothpick comes out clean.
- Let cool in the dish for about 10 minutes, top with flaky salt. Then remove the brownies by lifting out the parchment paper and place on a cooling rack. Cool for about 20 minutes more before slicing. Store in an airtight container at room temperature for a couple of days, or in the fridge. I personally prefer to store them in the fridge right away as I find they taste better cold.