Sweet Potato Brownies
These Sweet Potato Brownies are decadently fudgy with a rich, deep chocolate flavor. Made with mashed sweet potatoes, almond butter, and cocoa powder, they are naturally sweetened and packed with nutrients. A perfect healthier alternative to traditional brownies, these are sure to satisfy your chocolate cravings!
Ingredients
- 1 cup mashed sweet potatoes about 2 medium sweet potatoes
- 1/2 cup almond butter or any nut butter of choice
- 1/2 cup maple syrup or agave nectar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped dark chocolate optional
- Nuts for topping optional
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
- Cook the sweet potatoes (boil, steam, or bake) until tender. Let them cool, then mash until smooth.
- In a large bowl, combine the mashed sweet potatoes, almond butter, maple syrup, vanilla extract, cocoa powder, baking powder, and salt. Mix well until smooth.
- If using, fold in dark chocolate chips for extra richness.
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let the brownies cool in the pan for at least 10 minutes before cutting into squares.
Notes
To make this recipe completely vegan, use maple syrup or agave nectar as the sweetener. You can use peanut butter, cashew butter, or any other nut butter as a substitute for almond butter. For a crunchier topping, try adding chopped nuts like walnuts or pecans. These brownies are best stored in an airtight container in the refrigerator for up to 5 days.