Healthy Fudgy Sweet Potato Brownies
by Sally Rychlak
Whenever I have an extra sweet potato, or I am already baking sweet potatoes for dinner, I will make an extra one on purpose just to have an excuse to make these brownies. These brownies are packed with nutrition from sweet potato, almond butter, and almond flour, with about half the sugar and double the fiber of a traditional brownie. They’re a chocolatey treat that delivers a little more nutritional value in every bite.
Sweet potato is one of my favorite ingredients to sneak into baking because it adds natural sweetness and gives brownies the best soft, fudgy texture. Once you add cocoa powder, almond butter, maple syrup, and plenty of dark chocolate chips, you really are not thinking about the fact that there is a vegetable hiding in your dessert.
mashed sweet pot all the goods pre-bake
These are also incredibly easy to make. Everything gets mixed together in one bowl, spread into a baking dish, topped with a few extra chocolate chips if you want, and baked. No complicated steps and no mixer required.
I typically use almond flour to keep them gluten free, but this recipe is forgiving enough that you can use another flour you have on hand. If you are making them gluten free with an all purpose flour substitute, Bob’s Red Mill 1 to 1 is my go to.
The hardest part is letting the brownies cool before cutting into them. Giving them some time to set makes the center even fudgier and gives you cleaner slices.
1
Sweet Potato
For the sweet potato, bake or roast it until completely tender, then remove the skin and mash the flesh until smooth.
2
Brownie Texture
For an extra fudgy brownie, avoid overbaking. Pull them from the oven when the edges are set but the center is still soft.
Notes
1
Preheat the oven to 375°F. Line an 8 x 8 inch baking dish with parchment paper or lightly grease it.
2
Add the mashed sweet potato, almond butter, maple syrup, and vanilla to a large bowl. Stir until smooth and well combined. Add the almond flour, cocoa powder, baking powder, and salt.
3
Stir until a thick chocolate batter forms. Fold in the dark chocolate chips, reserving a small handful for the top if desired.
4
Spread the batter evenly into the prepared baking dish. Sprinkle the remaining chocolate chips over the top.
5
Bake for 25 to 30 minutes, or until the edges are set and the center is just cooked through. Allow the brownies to cool before slicing. They will continue to set as they cool and develop an even fudgier texture.
Instructions
1 cup mashed cooked sweet potato
1/2 cup almond butter
1/3 cup maple syrup
1/2 cup almond flour or flour of choice
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch of salt
1/2 cup dark chocolate chips
Ingredients
Healthy Fudgy Sweet Potato Brownies- Refined Sugar Free, Gluten Free, Dairy Free
Recipe Curator
Sally Rychlak
Rich, fudgy chocolate brownies made with mashed sweet potato, almond butter, almond flour, maple syrup, and dark chocolate chips. These brownies are naturally gluten free, dairy free, and refined sugar free, with a soft, moist texture and plenty of chocolate flavor.
Servings :
9 Servings
Calories:
240 Calories / Serve
Prep Time
10 min
Cooking Time
30 min
Rest Time
5 min
Total Time
45 min
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