Sweet Potato Brownies

All of the ooey gooey chocolatey decadence that you love in a brownie, but with added benefits from sweet potato! You would never know that these Sweet Potato Brownies have 1.5 cups of sweet potato in them. These Sweet Potato Brownies are also gluten free and vegan and the perfect sweet treat!

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 245kcal

Author Danielle Brown

Cost $8

Equipment

1 mixing bowl
1 pot
1 Oven
1 9x9 baking pan
1 sheet of parchment paper
1 mixing spoon

Ingredients

1.5 cups sweet potato cooked
½ cup almond butter
1 tablespoon olive oil
½ cup maple syrup
1 teaspoon vanilla
¼ cup almond flour
¼ cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch salt
½ cup dark chocolate chocolate chips plus more for sprinkling on top

Instructions

Preheat oven to 350 F.
Cook the sweet potato by peeling cutting into chunks and steaming or boiling until tender.
In a baking bowl, mash sweet potato with a fork. Then add the almond butter, maple syrup, vanilla, and oil, whisk until well combined. Add the rest of the ingredients and mix again.
Stir in chocolate chips.
Pour into 9x9 baking pan lined with parchment.
Top with more chocolate chips.
Bake for 25-30 minutes.
Let cool for an hour.
Enjoy!

Notes

Make sure to really mash up the sweet potato before mixing in the other ingredients to avoid chunks. You could even puree the sweet potato to have any chunks removed.
To cook the sweet potato, you can peel, cube, and cook in boiling water on the stove top. In a crunch for time? Wash the sweet potato, poke some holes in it, and microwave the sweet potato for about 8 minutes, flipping the potato halfway through. Cut the potato in half and scoop out the inside.
You can use any type of nut butter if you do not have almond butter. For example, peanut butter or cashew butter.

Nutrition