Sweet Potato Brownies

Who says indulgence can’t be healthy?

If you’re on the hunt for a guilt-free treat that satisfies your sweet tooth and nourishes your body, look no further. This sweet potato brownies recipe, supplied by Biogen ambassador Erin Katherine, is not only a delicious dessert option but also packs in wholesome ingredients that make them a nutritious choice.

Plus, they’re gluten-free, making them suitable for those with a gluten intolerance. They’re also vegan, making them a plant-based delight for every dessert enthusiast.

  • Makes around 16 brownies
  • 50g oats (go for gluten-free if you’re gluten intolerant)
  • 1 cup sweet potato puree (2-4 sweet potatoes, depending on size)
  • ½ cup canned pinto beans
  • ½ cup cacao powder
  • 1⅓ cups pitted medjool dates (rehydrated in hot water for 10 minutes or overnight)
  • ½ cup nut butter
  • ½ tsp sea salt
  • ½ cup walnuts
  • 1 scoop Plant Based Protein, Vanilla flavour
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed
  • 1 tsp apple cider vinegar
  • ½ slab dark chocolate, chopped
  1. Preheat your oven: Set the oven to 180° degrees to prepare for baking the brownies later. If you don’t have an air fryer, use the oven to cook the sweet potatoes as well.
  2. Prepare sweet potatoes: Poke each sweet potato and place them in an air fryer at 200°C for 25 – 30 minutes. Alternatively, bake them in an oven until they are soft. Peel the sweet potatoes, measuring 1 cup (the peels add extra fibre, so don’t worry too much about peeling them entirely).
  3. Prepare walnuts and chocolate: Pulse walnuts in a food processor to chop roughly. Do the same with the chocolate if it’s hard, or refrigerate and chop it into pieces by hand later.
  4. Make oat flour: Place oats in a food processor, chopper, or NutriBullet, and pulse into a flour. Add the walnuts and pulse a few times to roughly chop.
  5. Blend the ingredients: In the food processor, combine the dates, almond butter, beans, vanilla extract, protein powder, pinch of salt, cooled sweet potato, apple cider vinegar, and flax powder. Pulse until the mixture is nicely blended.
  6. Fold in remaining ingredients: Remove the blade and fold in the chopped walnuts and chocolate pieces, leaving some for the topping before baking.
  7. Prepare for baking: Transfer the mixture to a 20-30cm oven-proof dish lined with wax wrap or oil well, if you prefer. Top with reserved chocolate, walnuts, and a pinch of salt.
  8. Bake: Bake for 25-35 minutes, adjusting the time based on your oven and dish size. If the brownies seem soft, allow them to cool completely.
  9. Enjoy and store: Cut enough for two weeks and freeze one week’s worth. Serve slightly heated with a bit of coconut cream for a drool-worthy dessert.

Indulge in these decadent sweet potato brownies guilt-free, knowing that each bite is a delightful blend of flavours and nutrients. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favourite.

Treat yourself to a delicious and wholesome dessert that combines the goodness of sweet potatoes, beans, and Biogen Plant Based Protein. Happy baking!