Sweet potato brownies are the perfect chocolatey, rich and flavorful vegan, gluten-free dessert and they only get better when topped with a nutty-sweet halva glaze.
You might not know this about us, but we get really excited about sweet potatoes. Not only are they the most nutritious member of the potato family, but in our opinion, they are also the most delicious – and, more importantly, the most versatile. Which is why they are the centerpiece of our sweet potato brownies. We know what you’re thinking: Sweet potatoes? In brownies? You bet. While sweet potatoes may not be the first ingredient you would think to put into brownies, any vegetarian, vegan, or Passover observer will tell you that creativity in the kitchen is the name of the game. Luckily, there is unexpected magic in sweet potato brownies, which combine mashed sweet potatoes (surprise!), melted chocolate, coconut oil, cocoa powder, almond flour, and maple syrup. 
These sweet potato brownies are packed with moisture and flavor, and they have a lot less fat than regular brownies. (I mean, the almond flour basically makes it a protein.) And when you top these babies with halva frosting, sweet potato brownies are hands-down delicious. For those who have yet to experience the glory of halva, allow us to introduce you. Halva is a crumbly yet creamy middle eastern confection made of tahini (ground sesame paste), nut butters, or beans – though tahini-based halva is by far the most popular. First-timers sometimes find the taste unique, but it’s only a matter of time before they fall in love. Walk through any shuk (market) and you will find mounds of halva on mouthwatering display, in a range of flavors from vanilla to cinnamon, pistachio, chocolate and marble. Go ahead and ask for a taste; you’ll thank us later.
While making halvah is an art form, whipping up halvah frosting to top your sweet potato brownies is a snap. All you need is tahini, powdered sugar, vanilla and some cardamom to give it a rich, middle-eastern kick. (Those who don’t eat kitniyot on Passover will, sadly, have to skip the halvah, or make regular frosting and pretend it has that nutty tahini flavor.) Spread the frosting on thick, and try your best not to drool. (Pro tip: while waiting to serve your sweet potato brownies, use leftover tahini aside as a dip for vegetables, to spread on toast, or just eat it straight out of the container with a spoon.) With a little creativity and not too much elbow grease, sweet potato brownies make for a chewy, chocolatey, rich and flavorful vegan, vegetarian, and Passover-friendly dessert. With one bite, your guests will lose their minds – especially when you tell them your not-so-secret
ingredient.
Click HERE for the halva glaze recipe.
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Sweet Potato-Halva Brownies
- Total Time: 50 minutes
- Yield: 16 brownies 1x
Description
These sweet potato brownies are a rich, chocolatey, and moist vegan dessert, topped with a nutty-sweet halva glaze for an irresistible Middle Eastern twist.
Ingredients
- 1 large sweet potato, peeled and diced small
- 1/2 cup almond flour
- 1/3 cup vegan mini chocolate chips
- 3 tablespoons arrowroot powder (or tapioca or potato starch)
- Pinch of salt
- 2/3 cup vegan chocolate, melted
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- For the halva glaze: tahini, powdered sugar, vanilla, and cardamom (quantities as per linked recipe)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, spraying the bottom and sides of the pan before placing the paper to ensure it sticks well.
- Boil the diced sweet potatoes in water until they are very tender, about 15-20 minutes. Drain and mash until smooth.
- In a large bowl, combine the mashed sweet potato, almond flour, vegan mini chocolate chips, arrowroot powder, and a pinch of salt. Mix well.
- Add the melted vegan chocolate, melted coconut oil, cocoa powder, and maple syrup to the sweet potato mixture. Stir until all ingredients are well combined and the batter is smooth.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- While the brownies are baking, prepare the halva glaze by mixing tahini, powdered sugar, vanilla, and cardamom to taste. Adjust the sweetness and flavor according to your preference.
- Once the brownies are done, let them cool completely in the pan on a wire rack.
- Spread the halva glaze thickly over the cooled brownies. Cut into squares and serve.
Notes
For a Passover-friendly version, ensure all ingredients are kosher for Passover. The halva glaze can be adjusted with more or less cardamom to suit your taste. Leftover tahini can be used as a dip or spread. Store brownies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12
- Sodium: 40
- Fat: 10
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use a different type of flour instead of almond flour for the brownies?
You can experiment with other gluten-free flours like coconut flour, but keep in mind that this may alter the texture and moisture of the brownies.
What can I substitute for coconut oil in the brownie recipe?
You can use melted vegan butter or another neutral oil like avocado oil as a substitute for coconut oil.
How do I prepare the sweet potatoes before adding them to the brownie mixture?
You should peel, chop, and then steam or boil the sweet potatoes until tender, then mash them before incorporating them into the brownie batter.
