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You are here: Home » Desserts

Sweet Potato Brownies with Halva Glaze

Apr 8, 2019 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews

Sweet potato brownies are the perfect chocolatey, rich and flavorful vegan, gluten-free and Passover-friendly dessert. And when you top these babies with nutty-sweet halva glaze, they're are hands-down delicious!

A Close up view of a stack of sweet potato brownies

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.

Sweet potato brownies cut and ready to eat

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 a 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.

Bird's eye view of Sweet potato brownies cut and ready to eat
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.

A stack of sweet potato brownies with more sweet potato brownies in the background

Other Awesome Sweet Potato Recipes

  • Creamy vegan sweet potato soup
  • Peanut soup with spinach and sweet potatoes
  • Three-bean sweet potato chili
  • Stuffed sweet potatoes
  • Sweet potato biscuits
  • Sweet Potato Tacos
  • Baked Sweet Potato Fries
Did you like these sweet potato brownies? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!
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Close-up view of sweet potato brownie squares stacked

Sweet Potato Brownies with Halva Glaze


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky & Ruth
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
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Description

Sweet potato brownies are the perfect chocolatey, rich and flavorful vegan and Passover-friendly dessert. And when you top these babies with nutty-sweet halva glaze, they're are hands-down delicious!


Ingredients

Scale
  • 1 large sweet potato, peeled and diced small
  • ½ cup almond flour
  • ⅓ cup vegan mini chocolate chips
  • 3 tbsp arrowroot powder ( you can also use tapioca or potato starch)
  • Pinch of salt
  • ⅔ cup vegan chocolate chips
  • ½ cup unsweetened cocoa powder
  • 2 tbsp coconut oil
  • 1 tbsp non dairy milk
  • 3 tbsp maple syrup
  • For the glaze:  ( See Note 1 if you do not eat Kitniyot)
  • ½ cup tahini
  • ⅓ cup powdered sugar (sifted)
  • ½ tsp natural vanilla extract
  • ⅛ tsp ground cardamom (optional)

Instructions

  1. Preheat the oven to 350F. Line 8x8 inch baking pan with parchment paper (we like to spay the bottom and sides of the pan before placing the paper, so it sticks well)
  2. Boil the diced sweet potatoes until tender (this should take about 10-12 minutes). Drain them, let them cool slightly, and mash them with a fork or potato masher (yields approximately 1 ⅓ cups mashed). Set aside
  3. Combine the almond flour, mini chocolate chips, arrowroot powder and salt in a small bowl and mix well. Set aside
  4. Combine the chocolate chips, cocoa powder, coconut oil and milk in a large bowl. Microwave at 20-second increments, until the chocolate, has melted (the mixture will be thick). Add the maple syrup and stir well to combine
  5. Add the mashed sweet potatoes and mix well. Gently add the flour mixture and mix until just combined. Transfer the batter to the lined baking pan and bake for 35 minutes. Let them cool completely before adding the glaze
  6. In the meantime, prepare the glaze. Whisk all the ingredients until smooth and spread on top of the cooled brownies

Notes

  1. If you don't eat kitniyot during Passover, simply skip the glaze and drizzle some melted chocolate and sprinkle with your favorite nuts or shredded coconut on top!
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan sweets

Nutrition

  • Serving Size: 1/16th
  • Calories: 186
  • Sugar: 12.8
  • Sodium: 8.8
  • Fat: 11.8
  • Saturated Fat: 4.8
  • Unsaturated Fat: 3.5
  • Trans Fat: 0
  • Carbohydrates: 20.5
  • Fiber: 2.8
  • Protein: 3.7
  • Cholesterol: 0

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Reader Interactions

Comments

  1. tamarque

    April 09, 2019 at 4:17 am

    Can you use coconut flour instead of almond. Organic almond flour is just too expensive.

    Reply
    • Vicky & Ruth

      April 09, 2019 at 5:32 am

      Hi! Coconut flour will probably make the brownies a lot dryer. You might be able to use unsweetened shredded coconut instead of the almond flour, to keep the consistency. Hope this helps!

      Reply
  2. Ann Godfrey

    April 09, 2019 at 7:46 am

    Good morning. Can you replace almond flour with hazelnut flour?

    Reply
    • Vicky & Ruth

      April 09, 2019 at 7:52 am

      Hi! Yes!! Hazelnut flour would actually work great here!!

      Reply
  3. Lee Cohen

    April 10, 2019 at 1:27 pm

    Simply amazing! and healthy too...

    Reply
  4. Susan, From Monsey to Midcoast Maine

    April 16, 2019 at 7:24 pm

    I am excited to consider this frosting, however I do not use any cane sweeteners. Do you have a suggestion to achieve the same texture with an alternative? Thank you. Chag Sameach!

    Reply
    • Vicky & Ruth

      April 17, 2019 at 12:22 am

      Hi Susan,
      You could try using maple syrup or silan (date syrup). Just remember that the glaze will be thinner than the original recipe. We suggest you prepare the glaze a bit ahead of time, and refrigerate it so it thickens a little bit. Hope this helps!

      Reply
  5. Nella

    September 07, 2019 at 6:20 pm

    Could you please describe how you get the nice swirls in the frosting that you see in the picture?

    Reply
    • Vicky & Ruth

      September 09, 2019 at 12:39 pm

      Hi Nella,
      Once you spread the halvah glaze on the brownies, do some stripes across with melted chocolate (you can use a squeeze bottle or a resealable bag). Take a skewer or toothpick and run it through the stripes back and forth, making a swirl pattern. Hope this helps! 🙂

      Reply
  6. Terri

    January 10, 2021 at 6:41 pm

    Could I substitute cornstarch for arrowroot?

    Reply
    • Vicky & Ruth

      January 10, 2021 at 8:31 pm

      Yes! Absolutely!

      Reply
    • Rebecca

      April 03, 2022 at 1:59 pm

      If you are an Ashkenazi Jew, then cornstarch, which is made from corn -- a legume -- is not considered kosher for Passover. It is kosher for Passover for Sephardic Jews, though, to the best of my knowledge.

      Reply
  7. Susan

    January 11, 2021 at 8:03 am

    This glaze is just amazing! And it complements the brownies really well!

    Reply
  8. Rebecca

    April 03, 2022 at 1:57 pm

    I love your ever-creative recipes! Not only do they look beautiful, but they sound nutritious, too! I just want to point out that tahini, which is an ingredient in your sweet potato brownies, is not considered kosher for Passover for Ashkenazim, although it should be fine for Sephardim. Sesame seeds, the major component of tahini, are considered legumes, which are not kosher for Passover for Ashkenazi Jews. You may want to add a disclaimer of this nature to that recipe.

    A happy and healthy Passover to you and yours!

    Reply
    • Vicky and Ruth

      April 04, 2022 at 3:53 pm

      Hi Rebecca, thank you for your comment. Yes, we know that Sesame seeds are Kitniyot and we have a note on the recipe card indicating an alternative for Ashkenazim.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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