When I was still eating sugar, I was a true chocoholic. It’s pretty safe to say, that I had something with cocoa every day. But then I found out that eating low GI played an integral role in beating my hormonal acne. So I needed to find solutions.
By now I have tried countless recipes for sugar-free brownies. But this one is mine (and my husbands) favorite so far. Let me show you my recipe for super easy sweet potato brownies. Without any added sugar or artificial sweeteners!
Disclosure: Some of the links below are so-called provision links, meaning, at no additional cost to you, I can earn a commission if you click through and make a purchase.
Easy sweet potato brownies: The ingredients
This recipe is very closely based on the flourless sweet potato brownies from runningwithspoons.com. It was almost exactly what I was looking for – if there wouldn’t have been any honey.
Honey is lower GI than normal sugar, but it’s still definitely not low GI. And heating honey destroys all the beneficial qualities of it. So anyone who wants to keep their blood sugar levels under control does not benefit from replacing sugar with honey in brownies.
A fair word of warning though. If you usually don’t eat low-sugar, these easy sweet potato brownies might taste very “healthy” to you. So if you need some sweetness, definitely go for the dates instead of the banana.
For me personally, sweet potato banana brownies are exactly the right amount of sweetness!
After playing around with a few variations, this is the list of ingredients that produce the best results for me:
- 130 g (1/2 cup) 100% pure peanut butter* or nut butter of choice
- 120 g (1/2 cup) cooked sweet potato
- 1 large egg
- half of a very ripe banana (about 60 g) OR same amount of dates
- 60 ml of coconut milk
- 20 g (1/4 cup) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- dash of cinnamon
Whichever nut butter you decide to use, make sure it’s free of added sugar, salt, and other additives. This peanut butter* is a good example!
How I make my easy sweet potato brownies
I usually start by preparing the sweet potato.
As I rarely have cooked sweet potato lying around, I need to cook one. The easiest and quickest way for this is to use the microwave. It only takes 5 minutes. (I explain the details of how I do that in my easy sweet potato recipe.)
Then I turn on the oven to 175 degrees (350 F) for preheating.
While the sweet potato cools a little bit, I throw all the other ingredients in a bowl.
I add the banana last. At this point, I usually mash the banana with a fork, so it becomes some sort of cream.
Depending on how you cooked the sweet potato, you might want to leave the skin out. Otherwise, cut it in smaller pieces and add it to your bowl.
And now you simply blend everything together and pour the batter into your baking container.
Upgrading the easy sweet potato brownies
Obviously, you can simply use a normal brownie baking pan. But the rest of the preparation is so easy and quick. It makes me almost feel like I need to do some more.
So I like to upgrade my brownies a little bit.
The shape upgrade
My first upgrade is to make the brownies a special shape. To do that I like using various silicone baking molds like these*. They come in stars, hearts, flowers and other shapes, and are super affordable!
I even have some bear shaped baking molds at home. But don’t tell anyone!
The Christmas brownie upgrade
Changing these brownies up a little bit can make them more “Christmassy”, so they become a real competition to all those sugary Christmas snacks.
So if I want to make them for the holidays, I simply do two things:
- add chopped almonds
- add some gingerbread spice
Ah, don’t you just automatically smell this gingerbread and almond scent? And this time it’s even a healthy gingerbread!
Time to bake!
Anyway, whichever baking form you chose, it’s time to pop these easy sweet potato Brownies-to-be in the oven.
Bake them for a minimum of 20 minutes.
You know the toothpick-test, do you? That works for these too. Simply stick a toothpick or a fork into the brownies. If it comes out without the dough sticking to it, they are done.
For smaller shapes, 20 minutes should be enough. If you used a bigger baking container, it might take up to 30 minutes.
Ideally, you let the brownies cool before taking them out of their baking container. When they are hot, they are still very soft and “breakable”.
Well, and this is it already. Really nothing more to it. Enjoy!
Let me know if you’ve tried this recipe and if you have any suggestions in the comments!
*These links are so-called provision links, meaning, at no additional cost to you, I can earn a commission if you click through and make a purchase.