Nut-Free Sweet Potato Brownie
Indulge in the rich, fudgy goodness of these Nut-Free Sweet Potato Brownies—an innovative twist on the classic treat that’s both wholesome and allergy-friendly! Featuring mashed sweet potato as the star ingredient, this recipe delivers natural sweetness and moisture, ensuring every bite is decadently soft. Cocoa powder and oat flour come together for a gluten-free base, while dairy-free chocolate chips add a melty surprise in every square. Sweetened with maple syrup and enriched with coconut oil, these brownies are easy to whip up in just 40 minutes, including preparation and bake time. Perfect for snack-time, dessert, or sharing at gatherings, this irresistibly gooey, nut-free dessert is ideal for those with dietary restrictions or simply seeking a new healthy indulgence.
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Recipe Information
Ingredients
- 1.5 cups Sweet potato (mashed)
- 0.5 cups Cocoa powder (unsweetened)
- 0.75 cups Oat flour
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil (melted)
- 1 teaspoons Vanilla extract
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Dark chocolate chips (nut-free, dairy-free if needed)
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhangs on the sides for easy brownie removal.
Peel and boil about 2 medium sweet potatoes until fork-tender. Drain and mash them until smooth. Measure 1.5 cups of mashed sweet potato and let cool to room temperature.
In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth and well combined.
In another bowl, whisk together the cocoa powder, oat flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Stir until a thick, smooth batter forms.
Fold the dark chocolate chips into the batter until evenly distributed.
Spoon the batter into the prepared baking pan and smooth out the surface with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 9 squares and serve.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 179.6 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
