4.9 from 78 votes
Sweet Potato Brownies
Sweet Potato Brownies combine pureed sweet potatoes with almond butter, coconut oil, cacao powder, and coconut sugar to create a moist, rich, and fudgy baked treat. The batter is leavened with baking soda and subtly flavored with espresso powder and vanilla extract. Mini chocolate chips add pockets of melty chocolate throughout.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
16
brownies
Calories:
146 kcal
Course:
Dessert
Cuisine:
American
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!
Cup of Yum
Notes
- Espresso powder enhances the chocolate flavor and can be omitted if unavailable.
Nutrition Information
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%)
Nutrition Facts
Serving: 16 brownies
Amount Per Serving
Calories 146
% 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.