Sweet Potato Brownies Recipe
These sweet potato brownies are rich, fudgy, and made with sweet potato puree for a healthier twist on classic brownies. Easy to make and full of chocolate flavor!
Servings: 12 servings
Equipment
Ingredients
- 2 tablespoons butter melted
- 1 cup cooked and pureed sweet potato
- 3/4 cup brown sugar
- 1/2 cup almond butter (use a natural and runny almond butter)
- 1 egg
- 2 teaspoons vanilla bean paste
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon espresso powder
- 1/2 cup chocolate chips
- Flaky sea salt for sprinkling on top of the brownies (optional)
Instructions
- Preheat oven to 350° F. and line it with a parchment paper. Mist the bottom lightly with cooking spray. You can also bake without parchment paper and just spray the pan with cooking spray, but the brownies will likely be difficult to remove.
- In a large mixing bowl melt the butter. Add in the sweet potato puree, brown sugar, almond butter, egg, and vanilla bean paste. Whisk together until well combined.
- In a smaller mixing bowl sift together the flour and cocoa powder to remove any lumps. Add in the baking powder, salt, and espresso powder and whisk together.
- Pour the dry ingredients in with the wet and stir together with a rubber spatula just until combined, don't overmix. Fold in the chocolate chips then pour the brownie batter into the prepared baking pan. Smooth it into an even layer and top with extra chocolate chips if desired.
- Bake for 23-28 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs attached (but not raw batter). Remember they will continue to cook as they cool in the pan. Top the brownies with flaky sea salt if desired.
- Cool the brownies in the pan for 20-30 minutes before removing them to cool completely on a wire cooling rack. It's easier to cut the brownies into neat squares if you chill them in the fridge for 1-2 hours.
Notes
Storage - The brownies will keep for 3 days in an airtight container at room temperature or in the fridge. You can also freeze them for up to 3 months.
Tips - Make a parchment paper sling so you can lift the brownies easily out of the pan. Be sure to let them cool completely before trying to cut into them or they'll likely fall apart. Because they're fudgier they need time to set up.
Nutrition
Calories: 218kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 149mg | Potassium: 293mg | Fiber: 3g | Sugar: 20g | Vitamin A: 4562IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg