GF Sweet Potato Brownies Recipe

Introduction

These gluten-free sweet potato brownies are a rich and moist twist on a classic treat. Using sweet potatoes adds natural sweetness and a fudgy texture without compromising flavor. They’re perfect for a comforting dessert that’s both wholesome and indulgent.

Ingredients

• 10.5 oz sweet potato (raw)
• 5 oz dark chocolate (roughly chopped, divided in 2)
• ½ cup maple syrup
• 1 tbsp brewed coffee (or 1 tbsp water plus 1 tsp instant coffee)
• 1 tsp vanilla extract
• 1 cup buckwheat flour
• ⅓ cup raw cacao powder
• ½ tsp baking soda
• ½ tsp baking powder
• Pinch of sea salt
• 1 cup dairy-free milk (such as soy)
• 1 cup pecans
• 1 cup raspberries

Instructions

1. Step 1: Peel the sweet potato and chop into small cubes. Place in a pot, cover with water, bring to a boil, and cook for about 15 minutes until very tender. Drain well and mash until smooth.
2. Step 2: Preheat your oven to 350°F (180°C) fan-forced. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper.
3. Step 3: Melt half (approximately 75 g) of the chopped dark chocolate in a heatproof bowl using 30-second intervals in the microwave, stirring between intervals to prevent burning.
4. Step 4: Stir the melted chocolate into the mashed sweet potato until fully combined. Add the maple syrup, brewed coffee, and vanilla extract, mixing until smooth. Then add the buckwheat flour, raw cacao powder, baking soda, baking powder, and salt. Mix until just combined. Gradually add the dairy-free milk, stirring until you have a smooth batter.
5. Step 5: Reserve some pecans, raspberries, and chopped dark chocolate for the topping. Fold the remaining pecans and chopped chocolate into the batter, then gently fold in the raspberries last.
6. Step 6: Pour the batter into the prepared pan. Scatter the reserved pecans, raspberries, and chopped chocolate evenly on top. Bake for about 30 minutes on the middle rack.
7. Step 7: Let the brownies cool in the pan for at least 30 minutes before slicing. Serve with vanilla ice cream and extra berries for a complementary flavor.

Tips & Variations

• Use brewed coffee to enhance the chocolate flavor, or substitute with water and instant coffee if preferred.
• Try different nuts like walnuts or almonds for variation in texture and taste.
• For a sweeter brownie, add a handful of vegan chocolate chips to the batter.
• Ensure the sweet potato is well drained to avoid a watery batter.

Storage

Store your brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them wrapped well for up to 2 months. Reheat gently in the microwave or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of buckwheat flour?

Yes, you can substitute buckwheat flour with an equal amount of all-purpose flour, but the brownies won’t be gluten-free anymore.

What if I don’t have raw cacao powder?

You can use regular cocoa powder instead, but the flavor may be slightly less intense and bitter.

GF Sweet Potato Brownies Recipe

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★★★★★

4.5 from 87 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 9 brownies (8×8 inch pan) 1x
• Diet: Gluten Free

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Description

Delicious gluten-free sweet potato brownies made with wholesome ingredients including buckwheat flour, raw cacao, and dairy-free milk. Naturally sweetened with maple syrup and enhanced with dark chocolate, pecans, and fresh raspberries, these brownies offer a moist, rich texture and a delightful fruity twist. Perfect as a healthy dessert or snack for those following a gluten-free or vegetarian lifestyle.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 10.5 oz sweet potato (raw)
• 5 oz dark chocolate (roughly chopped, divided in 2)
• ½ cup maple syrup
• 1 tbsp brewed coffee (or 1 tbsp water plus 1 tsp instant coffee)
• 1 tsp vanilla extract
• 1 cup buckwheat flour
• ⅓ cup raw cacao powder
• ½ tsp baking soda
• ½ tsp baking powder
• pinch of sea salt
• 1 cup dairy-free milk (soy milk recommended)
• 1 cup pecans
• 1 cup raspberries

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Instructions

1. Cook the Sweet Potato: Peel and chop the sweet potato into small cubes. Place them in a pot, cover with water, and bring to a boil. Cook for 15 minutes or until tender. Drain thoroughly and mash until smooth.
2. Preheat the Oven: Set your oven to 350°F (180°C) with fan-forced setting. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper for easy removal.
3. Melt the Chocolate: Place half (about 75 g) of the chopped dark chocolate into a heatproof bowl. Melt in the microwave in 30-second intervals, stirring in between to prevent burning.
4. Combine Sweet Potato and Chocolate: Stir the melted chocolate into the mashed sweet potato until fully incorporated. Add maple syrup, brewed coffee, and vanilla extract, mixing until smooth.
5. Add Dry Ingredients and Milk: Mix in the buckwheat flour, raw cacao powder, baking soda, baking powder, and a pinch of sea salt until just combined. Gradually stir in the dairy-free milk to create a smooth batter.
6. Fold in Mix-Ins: Reserve a few pecans, raspberries, and some chopped dark chocolate for topping. Fold the remaining pecans and chocolate into the batter, then gently fold in the raspberries last to avoid breaking them.
7. Bake: Pour the batter into the prepared pan and evenly sprinkle the reserved chopped chocolate, pecans, and raspberries on top. Bake on the middle rack for 30 minutes until set.
8. Cool and Serve: Allow the brownies to cool in the pan for at least 30 minutes before slicing. Serve with vanilla ice cream and extra berries for an enhanced flavor experience.

Notes

• Ensure the sweet potato is very tender before mashing for the best texture.
• If you don’t have brewed coffee, use water plus instant coffee as a substitute to enhance flavor.
• Use dairy-free milk like soy for a vegan-friendly option.
• Reserve some mix-ins for topping to create a visually appealing presentation.
• Letting the brownies cool completely helps them firm up for clean slices.
• These brownies are gluten-free, made with buckwheat flour, making them suitable for gluten-sensitive diets.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gluten free brownies, sweet potato brownies, vegan brownies, buckwheat flour dessert, dairy free brownies, healthy brownies, raspberry brownies