Sweet Potato Brownies
User Reviews
4.9
Sweet Potato Brownies
Description
These brownies start with sweet potato puree made by microwaving or baking until tender, then mashing smooth. Almond butter and melted coconut oil provide moisture and richness, while vanilla extract adds aromatic sweetness. The dry ingredients include cacao powder for chocolate flavor, coconut sugar for sweetness, tapioca flour for structure, baking soda for leavening, and optional espresso powder to enhance chocolate depth.
The batter is mixed gently to combine and poured into a parchment-lined 8x8 inch pan before baking at 350°F (175°C). Mini chocolate chips distributed inside melt in pockets, adding texture contrast. The result is a dense but moist brownie with sweetness balanced by deep chocolate and the natural earthiness of sweet potato.
These brownies can be served as a snack or dessert and offer incorporation of vegetable puree for added moisture and flavor complexity. They are suitable for those looking to add a vegetable twist to traditional chocolate brownies.
Ingredients
Wet Ingredients
- 1 cup sweet potato puree from 1 to 2 sweet potatoes
- ¾ cup almond butter or other nut or seed butter
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup cacao powder
- ½ cup coconut sugar
- ¼ cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- ½ teaspoon espresso powder optional
- ¼ teaspoon kosher salt
- ¼ cup mini chocolate chips
Instructions
- To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork. Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth. Alternatively, you can follow my mashed sweet potato recipe (which uses the stove) or baked sweet potato recipe (which uses the oven).
- Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper (with extra coming up the sides), and set aside.
- In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds.
- To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt. Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable.
- Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan. Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.
- Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy!
Notes
- Espresso powder enhances the chocolate flavor and can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 124mg | 5% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3370IU | 67% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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