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!
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 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.
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.
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
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Sweet Potato Brownies with Halva Glaze
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
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!
- 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)
- 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)
- 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
- Combine the almond flour, mini chocolate chips, arrowroot powder and salt in a small bowl and mix well. Set aside
- 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
- 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
- In the meantime, prepare the glaze. Whisk all the ingredients until smooth and spread on top of the cooled brownies
- 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
- 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
Keywords: sweet potatoes, sweet potato brownis, tahini, chocolate, halvah
Can you use coconut flour instead of almond. Organic almond flour is just too expensive.
Vicky & Ruth says
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!
Ann Godfrey says
Good morning. Can you replace almond flour with hazelnut flour?
Vicky & Ruth says
Hi! Yes!! Hazelnut flour would actually work great here!!
Lee Cohen says
Simply amazing! and healthy too...
Susan, From Monsey to Midcoast Maine says
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!
Vicky & Ruth says
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!
Could you please describe how you get the nice swirls in the frosting that you see in the picture?
Vicky & Ruth says
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! 🙂
Could I substitute cornstarch for arrowroot?
Vicky & Ruth says
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.
This glaze is just amazing! And it complements the brownies really well!
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!
Vicky and Ruth says
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.