Perfect for fall, these fudgey Sweet Potato Tahini Brownies are a sweet treat that will fuel you throughout your day! Make this your pre-workout snack… maybe even before a leg day!
Okay but for real though, these gluten-free brownies came about because I have a tub of tahini in the fridge that needs to be used and I was ready to use it in about anything! I was also going diving upstate in Thousand Islands in a few days and wanted to use some purple stokes sweet potatoes I bought on a whim for something to fuel me. After diving, I am always annoyingly dead and exhausted. My gym trainer from a few years ago would always beg me to eat sweet potatoes or complex carbs before she killed me for leg day so I figured I’d eat mashed potatoes oooor… I could turn it into a sweet snack that I love eating between dives!
And yes, I did share the brownies with my dive fam during my surface intervals! Sometimes, it’s all I looked forward to after diving 58 degree water shivering in my 7mm wetsuit 🙁 lol
HOW TO MAKE SWEET POTATO TAHINI BROWNIES
These nutrient-rich Sweet Potato Tahini Brownies are ridiculously easy and soo fudgey! This is also happens to be a gluten-free brownie recipe that can be made in one bowl.
- Make the sweet potato puree. Boil a sweet potato until tender, peel the skin, and mash it.
- Whisk together the wet ingredients. Whisk together the sweet potato puree, vanilla extra, tahini, maple syrup, unsalted butter, egg, and brown sugar in a large bowl.
- Sift in the dry ingredients. Sift in the almond flour, baking powder, salt, and cocoa powder. Fold it in with the wet ingredients. Gently fold in the chocolate chunks.
- Bake. Preheat the oven to 350°F. Line a baking dish with parchment paper and grease it. Pour in the sweet potato tahini brownie batter and spread it evenly to all sides. Add a few more chocolate chunks on top. Bake for up to 30 minutes, checking with a toothpick to see if it comes out clean for doneness. Top with flakey sea salt out of the oven.
Allow the brownies to cool entirely before cutting to prevent crumbling.
To make the brownies vegan, you can sub the egg and unsalted butter for 1.5 tablespoons of neutral oil or vegan butter.
LOOKING FOR MORE DESSERTS?
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- Masala Chai Canelés
- Ube Rice Krispies Treats
- Nutella Lava Mug Cake
- Persimmon Chocolate Loaf Cake
Sweet Potato Tahini Brownies
- To make the sweet potato puree, boil a sweet potato in water for about 15 minutes or until tender. Allow the sweet potato to cool, and then peel off the skin. Mash the sweet potato with a fork.
- Preheat the oven to 350°F. Line a baking dish with parchment paper and grease it.
- In a large bowl, mix together the sweet potato puree, brown sugar, vanilla extract, tahini, maple syrup, melted butter, and egg. Sift in the almond flour, cocoa powder, baking powder, and salt. Fold together the wet and dry ingredients. Toss in the chocolate chunks and fold.
- Pour in the brownie batter and spread it evenly to all sides. Top with a few additional chocolate chunks.
- Bake on the center rack for 27-30 minutes. Insert a toothpick in the middle and see if it comes out clean to check for doneness. Allow the brownies to cool for 30 minutes to prevent crumbling when cutting. Top with flakey sea salt when hot out of the oven.
- When using the sweet potato puree, ensure it’s fully cooled and there’s no steam otherwise it’ll add too much moisture to the batter.
- Substitute the egg and unsalted butter for 1.5 tablespoons of neutral oil or vegan butter to make vegan