There seems to be a bit of a debate between some people about whether or not it’s worth it to try and make desserts with anything other than the normal ingredients that you would usually find in them. I’ve heard people argue that there’s no point to making a gluten free, vegan, sugar free cake. Like it defeats the purpose of cake. Now while I would agree that if you don’t have food allergies or any thing like that you may as well just indulge a little and having cake.
Sometimes though people have specific dietary needs and want to try and be able to enjoy their favorites without causing issues with their body. Other times, you just want to feel a little less guilty while still having a delicious treat.
That’s where these brownies came into play. I am an absolute sucker for brownies and would very happily eat them every single day. No matter the kind I just love brownies. Or any chocolate really. I can’t help it but I also know that eating standard brownies every day is a bad idea.
I don’t remember what I was watching or listening to but someone mentioned having a sweet potato brownie one time and it was like a revelation. Why haven’t I thought of that? So I knew I needed to try my hand at making them.
I researched a lot of vegan brownie recipes and then tried my hand at making my own. I wasn’t sure what I was going to end up with but it turns out for a healthier alternative these worked out pretty darn well.
There’s still flour and sugar but the coconut oil in place of the butter and the lack of eggs help keep this a little bit healthier. Then you have the sweet potato which is loaded with health benefits even when it’s in a brownie batter.
Basically I believe in trying to find a happy medium for everything in life. While I’m still all for your regular brownies it’s nice to have an alternative sometimes. These are fudgy and chocolaty without being overly sweet or cake like.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 2 tbsp flaxseed meal
- 3 tablespoons warm water
- 1 cup flour
- ½ cup sugar
- ¾ cup cocoa powder, unsweetened
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, melted
- 1 cup sweet potato (about 1 medium sweet potato), pureed
- ¾ cup almond milk
- 1 tsp vanilla
- optional: ⅓ cup dark chocolate chips, ⅓ cup walnuts, powdered sugar for dusting
- Preheat oven to 350*
- Chop the sweet potato into small chunks and boil until tender. Once the potato is completely soft either mash until smooth or put into a food processor/blender.
- Combine the flour, sugar, cocoa powder, baking powder, and salt, in a small bowl.
- In a small bowl combine the flaxseed and warm water. Let sit for 5 minutes to let it thicken.
- In a medium sized mixing bowl add the coconut oil, almond milk, flaxseed, and vanilla to the dry ingredients. Mix well. Add in the sweet potato followed by all the dry ingredients. Mix until thoroughly combined.
- The batter will be thick but if it’s too thick thin it out with a little more almond milk.
- Place the brownies in a greased 7x11 pan and place in the oven. Bake for 30-40 minutes or until a toothpick comes out clean.
- If you are using chocolate chips and nuts you can either add them into the batter or you can put them on top when they come out of the oven.