About the Recipe
These healthy sweet potato brownies have quickly become a favorite among my followers — and once you try them, you’ll understand why. They’re moist, gooey, and full of flavor, yet made entirely from wholesome, nourishing ingredients. This Ayurvedic dessert recipe combines sweet potatoes, carob, nut butter, and ghee for a grounding treat that supports both body and mind.
In Ayurveda, sweet potatoes and the sweet taste help to balance Vata dosha, offering warmth, stability, and comfort — especially during the cooler months. These refined sugar-free and gluten-free brownies are not only deeply satisfying but also easy to digest, making them the perfect guilt-free indulgence.
Enjoy them as part of your meal. Ayurveda does not recommend snacking in between meals (unless you are underweight, very active, breasfeeding or 5+ months pregnant), but these can be added to your meal as a sweet delight.
Ingredients
1 medium sized sweet potato (250-300 g)
30-40 g coconut sugar or jaggery, depending on how sweet you like it
1 pinch of pure vanilla bean
25 g ghee or coconut oil, melted
30 g of almond or hazelnut butter
25 g carob powder (or sub for cocoa powder)
1/4 tsp. salt
50 g oat flour
30 ml of plant milk or water
optional: 30 g hazelnuts or pecans, roughly chopped
Preparation
Step 1
Preheat the oven to 190°C. For the sweet potato purée, wash the sweet potatos and cut them in half lengthwise. Place the sweet potatos facing down onto a baking sheet or a baking tray which was lightly greased with oil or ghee. Bake at 190°C for approx. 25-30 min or until they are very soft and tender to touch.
Step 2
Once cooled down, peel off the skin and blend the sweet potatos in a food processor or with stick blender.
In a sauce pan, heat the ghee and add carob, salt and vanilla. Stir well and let it simmer for a couple of minutes. Be careful not to burn the spices. Take it off the heat and add almond butter. Combine with the sweet potato purée and mix thorougly.
Step 3
Preheat the oven to 175°C.
In a large bowl, combine flour and jaggery/sugar. Add the wet ingredient mixture to the bowl combine until the dough is smooth. Optional: fold in chopped nuts.
The dough should be thick but scoopable. If it’s too dry, add a bit of plant milk or water. The consistency will also depend on the size of the sweet potato.
Step 4
Transfer the dough into a parchment-lined baking dish and spread into an even layer. If it appears rather thin, you might want to reduce the baking time.
Place the pan on the middle oven rack and bake for 35-45 minutes (depending on how wet the dough is). The edges of the brownies should look a bit dry, and the surface be dry to touch. Remove from oven and let cool in the pan for at least 1 hour.
It takes a bit for the brownies to firm up, so this is great to prepare in the morning or a day before. They are a bit moist and goey, but they shouldn’t fall apart while cutting.
Tell me what you think of them and tag me on Instagram!