These brownies are made with better-for-you ingredients and contains sweet potatoes (but you won’t be able to tell that it’s in there). Some of its wholesome ingredients include almond flour, ground flaxseed, and almond butter. It comes together in one bowl and is great for the entire family to enjoy.
These brownies are one of our favorite recipes. They’re full of flavor and are a nutritious spin on the traditional brownie recipe.
Sweet Potato Fudgy Brownies served with grass-fed Greek yogurt and dye-free sprinkles. Along with some carrots and kiwis.
Fudgy Sweet Potato Brownies
These brownies are made with wholesome ingredients like sweet potato, almond flour, coconut sugar , almond butter. It comes together in one bowl and is great for the entire family to enjoy.
- Prep Time: 30
- Cooling Time: 40
- Cook Time: 38
- Total Time: 1 hour 48 minutes
Ingredients
- 3/4 cup sweet potato purée
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 2 tablespoons coconut sugar
- 1 tablespoon ground flaxseed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cacao powder
- 2/3 cup almond flour
- 1/4 cup walnuts, crushed (optional)
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 1/3 cup mini semi sweet chocolate chips
Instructions
- Scrub clean the sweet potato, peel the skin off, and cut the ends off. Cut it into chunks and cook the sweet potato by steaming them for about 20 minutes or until they are fork tender, meaning a fork can easily pierce through them.
- Once cooled, mash the sweet potato well and measure 3/4 cup. Set it aside.
- Preheat the oven to 350F
- Butter a square 8-inch baking dish and place parchment paper on top. The butter will help the parchment paper stick to the baking dish. I like to butter the parchment paper as well.
- Add the mashed sweet potato to a bowl.
- Also add almond butter, maple syrup, coconut sugar, ground flaxseed, vanilla extract, ground cinnamon, and salt.
- Mix with work to incorporate.
- Add almond flour, baking powder, crushed walnuts (measure 1/4 of the walnuts first, then crush them-or may leave it out), cacao powder, and all-purpose flour. Mix to incorporate. Fold the mini semi-sweet chocolate chips into the batter .
- Transfer the mixture to the baking dish and spread it out evenly.
- Bake for 35-38 minutes, the center will feel somewhat firm (and a bit soft) to the touch.
- Remove from the oven, and allow to sit in the pan for 40 minutes to cool and this will also help it firm up some more.
- Lift the brownie with the parchment paper from the baking pan and cut it into squares.
- Serve immediately or place in an airtight container (with wax paper in-between each layer to prevent from sticking to one another) and keep in the refrigerator.
- Store leftovers in an airtight container in the refrigerator.
Notes
- May leave the all-purpose flour out, but once cooked, it might fall apart a bit once it’s cut into. As a result, it will need to be refrigerated for 24 hours; this will help it hold its shape.
- Walnuts are considered a choking hazard for children under the age of 5. May leave the walnuts out
