Sweet Potato Brownies
Fudgy, rich brownies made with sweet potato for a naturally sweet, nutrient-dense twist. Gluten-free, dairy-free, and full of fiber—perfect for a healthy dessert or snack!
Ingredients
- - 1 cup mashed cooked sweet potato about 1 medium sweet potato
- - 1/2 cup almond butter or any nut/seed butter
- - 1/3 cup maple syrup or honey
- - 1/4 cup cocoa powder
- - 1/4 cup oat flour or almond flour
- - 1 tsp vanilla extract
- - 1/2 tsp baking powder
- - 1/4 tsp sea salt
- - Optional: 1/4 cup dark chocolate chips or chopped nuts
Instructions
- Preheat Oven
- Preheat oven to 175°C (350°F) and line a small baking dish (8x8 inch) with parchment paper.
- Mix Wet Ingredients
- In a bowl, combine mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until smooth.
- Add Dry Ingredients
- Stir in cocoa powder, oat flour, baking powder, and salt until a thick batter forms. Fold in chocolate chips or nuts, if using.
- Bake
- Spread batter evenly into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out mostly clean.
- Cool and Slice
- Let brownies cool completely before slicing into squares for best texture.
- prep_time: PT10M
- cook_time: PT25M
- total_time: PT35M
- servings: 9
Notes
nutrition:
calories: ~130 (per piece)
carbohydrates: ~15g
protein: ~3g
fat: ~6g
fiber: ~3g
sugar: ~7g notes:
- Store in the fridge for up to 5 days or freeze for longer shelf life.
- Add cinnamon or espresso powder for extra depth of flavor.
- You can substitute peanut butter or tahini if preferred.
calories: ~130 (per piece)
carbohydrates: ~15g
protein: ~3g
fat: ~6g
fiber: ~3g
sugar: ~7g notes:
- Store in the fridge for up to 5 days or freeze for longer shelf life.
- Add cinnamon or espresso powder for extra depth of flavor.
- You can substitute peanut butter or tahini if preferred.