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.
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.
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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.
- 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.
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 Chocolate Desserts to try
Recipe
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Sweet Potato Tahini Brownies
Ingredients
- 1 cup sweet potato puree
- ¼ teaspoon vanilla extract
- ½ cup tahini
- ½ cup maple syrup
- 1 tablespoon melted unsalted butter
- 1 egg
- ⅓ cup brown sugar
- ⅔ cup almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup dark chocolate chunks
- flakey sea salt, for topping
Instructions
- 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.
Notes
- 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
Avalon Yarnes says
Kara says
My husband found this recipe and we were intrigued. I have to say, it did not smell good while mixing the ingredients or cooking, but holy cow. This is an amazingly moist, chocolatey, gooey brownie made healthier with some awesome ingredients. Highly recommend!
Shweta says
Hahahahaha this gave me a good laugh - I forgot not all the smells are initially pleasant. So glad you two loved it!
Leo says
Made this two nights ago. They're super gooey, rich, and don't make me feel bloated when I eat them haha! I'll definitely make this recipe again. Absolutely fantastic. (Though, I did add extra chocolate chips too because I'm a fiend.)
Shweta says
Haha yesss I'm so glad to hear that!! Also low key same, I add way more chocolate chunks 🙂
Rup G says
Very Creative! What a healthy mixture of ingredients to make the dessert.
Shweta says
Love that it's still dessert in the end! Hope you enjoyed it