These Healthy Sweet Potato Brownies are rich, fudgy, and naturally sweetened with the goodness of sweet potatoes. Packed with wholesome ingredients, they’re a guilt-free treat that satisfies your chocolate cravings while sneaking in some extra nutrients!
BROWNIES:
- 1 1/2 cup of sweet potato (about 1 large sweet potato or 2 medium sized)
- 1/2 cup of almond butter (or peanut butter)
- 1/4 cup of high-quality cocoa powder (see notes)
- 1/2 cup of maple syrup
- 1 TBSP olive oil
- 1/2 cup of vegan-friendly semi-sweet chocolate chips + to top brownies
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
DIRECTIONS:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking dish (8×8 inches) with parchment paper or lightly grease it.
Cook the Sweet Potato:
- Baked the sweet potato 375-400°F (190-200°C), for about 40-60 minutes, depending on size. You want to be able to stick a fork in it and the fork go through easy.
- Once cooked, mash it until smooth. You should have about 3/4 cup of mashed sweet potato.
Mix the Wet Ingredients:
- In a large mixing bowl, combine the mashed sweet potato, almond butter (or peanut butter), maple syrup, vanilla, and olive oil. Stir until well combined and smooth.
Add Dry Ingredients:
- Add the cocoa powder, almond flour, baking soda, and baking powder to the wet mixture and stir until fully incorporated. Add in chocolate chips.
Bake the Brownies:
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Sprinkle more chocolate chips on top for extra chocolatey goodness.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs (be careful not to overbake).
Cool and Serve:
- Allow the brownies to cool in the baking dish for at least 15 minutes before slicing. This helps them firm up and hold together better.
- Serve as is or with a dollop of coconut whipped cream or a scoop of non-dairy ice cream for an extra treat!
Notes:
- You can use either almond butter or peanut butter based on your preference. Almond butter will give the brownies a milder, slightly nutty flavor, while peanut butter will add a stronger flavor. Ensure that the nut butter is smooth and creamy for the best texture.
- Use a high-quality, unsweetened cocoa powder for the best flavor. Organic or Dutch-processed cocoa powder tends to give a richer, deeper taste, while regular cocoa powder will still work but may be a bit more acidic in flavor.
- These brownies are naturally fudgy because of the sweet potato and nut butter, so don’t be surprised if they are a bit softer than traditional brownies. Allow them to cool for at least 15 minutes before cutting to help them set. If you like firmer brownies, you can refrigerate them for 30 minutes after cooling.