Description
These decadent Sweet Potato Brownies are a flourless, nutrient-dense treat that relies on the natural creaminess of roasted tubers to achieve a perfect, fudgy texture. By blending smooth sweet potato puree with rich nut butter and cocoa, this recipe creates a wholesome dessert that feels indulgent yet remains light. It is an excellent choice for those seeking a gluten-free option that highlights earthy, natural flavors while satisfying a deep chocolate craving.
Ingredients
1 cup roasted sweet potato, mashed until completely smooth
1/2 cup smooth peanut butter or almond butter
1/4 cup pure maple syrup or honey
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 pinch sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a large mixing bowl, combine the smooth sweet potato mash, nut butter, and maple syrup until well incorporated.
Add the cocoa powder, baking powder, and salt to the mixture, whisking or folding until the batter is smooth and free of lumps.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool completely in the pan before slicing into squares to ensure the structure sets properly.
Notes
Ensure your sweet potato is completely smooth to avoid any stringy textures in the brownies. You can double the recipe if you prefer a thicker brownie. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 11g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg