Sweet Potato Tahini Brownies

Perfect for fall, these rich 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!

These brownies came about for any reason that we add tahini in desserts. Because we bought a tub of it to make hummus and never used it again. I'm just being honest.

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!

Jump to:

• Ingredients - Notes and Substitutions
• How to Make Sweet Potato Tahini Brownies
• Storage Instructions
• More Desserts to try
• Recipe

These gluten-free Sweet Potato Tahini Brownies are ridiculously soft, fudgey, and cakey just like any ideal brownie should be. The sweet potato and tahini add subtle layers of flavor to each and every bite. They're a great nutrient-rich, yet indulgent snack.

Ingredients - Notes and Substitutions

The ingredients are fairly straight forward, which also makes them easy to experiment with.

• Sweet Potato - Use a plain sweet potato or purple sweet potato. To make puree, start off by boiling a sweet potato until it's fork tender. Peel off the skin, then mash it.
• Tahini - Make sure to grab something from the store that only has sesame seeds in the ingredients, and no additives. Tahini is the fat that replaces most of the butter in this recipe.
• Sweetener - Maple syrup is used as a sweetener along with brown sugar. Use high quality maple syrup.
• Almond flour - This recipe is gluten-free! I have not tested this with AP flour, but I'd assume a 1-to-1 gluten free flour will work.
• Dark chocolate - Dark chocolate works really well with tahini! Use high quality chocolate that's around 60-70%, like Valrhona or Callebaut.

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.

1. Make the sweet potato puree. Boil a sweet potato until tender, peel the skin, and mash it.
2. 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.
3. 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.
4. 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.

Storage Instructions

Keep the brownies in an airtight container at room temperature for up to 5 days. They can be enjoyed at room temperature or heated in the microwave for 15 seconds to make the chocolate gooey.

More Desserts to try

• Pumpkin Pie Samosas
• Masala Chai Canelés
• Ube Rice Krispies Treats
• Nutella Lava Mug Cake
• Persimmon Chocolate Loaf Cake

Recipe