If you are at all interested in incorporating more whole foods into your life, you have to start following Deliciously Ella on YouTube. I have been following her for a few years now, and am always interested in how she creatively adapts classic recipes like brownies into delicious vegan treats. I finally gave her infamous Sweet Potato Brownies a try recently and with a few adjustments I have to say I was quite surprised.
When I first watched Ella’s video I was admittedly a little bit skeptical, but my curiosity led me into the kitchen to give it a try. Sweet potatoes and brownies may not seem like a match made in heaven to the ordinary person, but trust me when I say they actually work really well together to create an indulgent treat.
I made a few adjustments based off of my experiments in the kitchen. First of all, I found that soaking the dates in boiled water is key to having a moist and fudgy brownie. The hot water refreshes the dates and plumps them up for the brownies. I simply put the dates in a small bowl and then added enough boiling water to just about cover them. I recommend doing this step first, this way the dates can soften up while you organize the rest of the ingredients.
The recipe called for maple syrup, but I didn’t have any on hand so I used agave syrup instead and found it worked wonderfully.
A final adjustment I made from Ella’s original recipe is to not melt the icing ingredients. After multiple attempts of melting the coconut oil, agave, almond butter, and cocoa together on the stove and I ended up with a chocolately substance that had seized and separated. So instead, I simply just mixed all of the ingredients together at room temperature and came up with a beautifully smooth and thick icing for the brownies.
These little brownies are incredibly satisfying, and surprisingly fudgy, particularly for a brownie made of sweet potatoes and oats. The icing for this recipe seals the deal for me and adds a perfect amount of moisture to this recipe without being overly sweet.
Go ahead, live on the edge and try something new in the kitchen. These Sweet Potato Brownies won’t disappoint.
Here’s what you need to get things started:
2 1/2 cups of sweet potato
12 dates (soaked in boiling water)
6 tablespoon of agave syrup
2 tablespoons of coconut oil
6 tablespoons of cocoa
3/4 cup of almond flour
1 cup of oats
pinch of salt
For the icing:
2 tablespoons of almond butter
2 tablespoons of coconut oil
1 tablespoon of cocoa
1 – 2 tablespoons of agave
To start things off, preheat the oven to 350°F (180°C) and fill a medium sized pot with water to boil the sweet potatoes. Next, peel the sweet potatoes (I used two) and chop them into small cubes. Once the water is boiling toss the sweet potato into the pot and boil for about 10 minutes or until they become soft enough to break apart with a fork.
Once the sweet potatoes are soft add them to the food processor with the dates and the liquid they were sitting in. Blend these two ingredients together until smooth. Now add the rest of the ingredients: agave syrup, coconut oil, cocoa, almond flour, oats, and salt. Blend everything together, you may need to scrape the sides down a few times to get everything incorporated.
From here spread the brownie batter in a lined baking tray and bake for about 50 minutes or until an inserted toothpick come out clean.
Once you pull the brownies out of the oven let them cool for a little bit. While they cool you can make the icing. Add all of the icing ingredients to a bowl and mix until smooth. After the brownies have had a chance to cool down you can spread the icing on top.
Keep the brownies in the fridge for a few days or store them in the freezer and pull them out a few hours before you feel like having a treat.
Let me know if you give this recipe a try in the comments below!
Enjoy & until next time,
Meaghan X Splendid Spoonfuls