These Sweet Potato Brownies are ultra-rich and fudgy, and don't taste like a "healthy" brownie at all! I love how easy they are to prepare, and how you can't tell there's a sneaky veggie inside.
PREP TIME15 minutes
COOK TIME35 minutes
TOTAL TIME50 minutes
AUTHOR Megan Gilmore
- 3/4 cup mashed sweet potato (steamed, then mashed with a fork)
- 1/2 cup creamy almond butter (use raw almond butter for best flavor)
- 1/2 cup cacao powder , or cocoa powder (unsweetened)
- 1 cup coconut sugar (substitute brown or white sugar if desired)
- 1/3 cup gluten-free flour mix (substitute regular all purpose flour if desired)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional; use a dairy-free brand like Enjoy Life to keep these vegan)
- Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper.
- In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
- Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
- Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.
Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 884IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Sweet Potato Brownie Nutrition (per square): Calories: 132, Fat: 7g, Carbohydrates: 18g, Fiber: 2g, Protein: 3g