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Peanut Butter, Sweet Potato & Pecan Brownies

I love a good dessert. Especially a fudgy chocolate brownie or a moist chocolate cake. I won’t deny though that when I became a vegan I was a little sceptical about whether I’d get to enjoy a good brownie again. But oh boy was I surprised.

I started out on the hunt for a good recipe. The recipes I tried were nice but they didn’t quite hit the spot. Some were too dry whilst others were too fruity for my liking. When it comes to dessert, dried fruits just don’t cut it for me, it’s got to be indulgent.

So then I went freestyle in the kitchen, taking inspiration from recipes I liked and throwing in my own ideas, all with the goal of creating dreamy indulgent brownies: rich, deeply chocolatey, moist, a cake like centre and full of melty chocolate chunks and a nutty crunch. And finally after a few attempts, I arrived at my peanut butter, sweet potato and pecan brownies. They’re gooey, melty, wonderfully dark and so nutty. I really hope you enjoy them just as much as I do.

Peanut Butter, Sweet Potato and Pecan Brownies
Yields 15
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
309 calories
29 g
2 g
20 g
9 g
5 g
84 g
145 g
18 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 309
Calories from Fat 166
% Daily Value *
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 2mg
Sodium 145mg
Total Carbohydrates 29g
Dietary Fiber 3g
Sugars 18g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 ½ cups smooth unsalted peanut butter
  2. • 1 cup sweet potato puree
  3. • 1 cup almond flour
  4. • 1 cup unsweetened almond milk
  5. • ½ cup good quality unsweetened cocoa powder
  6. • ¾ cup vegan chocolate chips or chunks
  7. • ½ - ¾ cups (depending on how sweet you like them) demerara or brown sugar
  8. • ¼ cup roughly chopped pecans
  9. • 1 ½ tsp baking soda
  10. • 1 tsp vanilla extract
  1. Preheat oven to 200°. degrees.
  2. If your peanut butter is soft and of a mixable consistency it is ready to use. If it’s quite firm, gently warm it up, just until it has loosened.
  3. In a mixing bowl, stir together the sweet potato, peanut butter, vanilla extract and baking soda until it is well combined.
  4. Next add the sugar, almond flour, cocoa powder, pecans and just ½ cup of the chocolate chips or chunks (leave the rest for topping the brownies). Now add the almond milk and stir the mixture until it is well combined.
  5. Line a 10-inch pan with parchment paper and pour the mixture into the pan. Gently shake the pan to help smooth out the mixture and if necessary use a spatula, don’t worry about making it perfectly smooth, home baking should look like home baking! 🙂
  6. Finally top with the remaining chocolate chips or chunks and place in the centre of the oven. Bake for 20 minutes and allow to cool for a good hour before slicing up. This last step is really important as it gives the brownie time to firm up so that they don't crumble when you slice them up.
Storing the brownies
  1. The brownies keep well for a good week. If you’re planning on eating them over the next day or two, leaving them out is fine. Otherwise I recommend refrigerating them.
Sweet Chilli Kitchen
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