Sweet Potato Brownies
I could not believe how incredibly FUDGEY these brownies were! Tasted like a brownie but without the conventional ingredients - no flour, butter, eggs/ no gluten or dairy but still dang delicious! What a great way to use some leftover made sweet potatoes or use some that are about to go bad in your pantry. I love that I found a great recipe for an all American dessert favorite but made with more whole food based ingredients!
Servings 20 cuts
Ingredients
- 1 1/2 cup mashed sweet potato about 2 medium sweet potatoes mashed without peel
- 1 1/2 cup almond butter
- 2/3 cup cacao powder
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips optional - I use Enjoy Life Chocolate chips to keep this recipe gluten free and dairy free
- Sprinkle of sea salt optional
Instructions
- Microwave 2 medium sweet potatoes in a large bowl almost fully covered in water for 8 minutes or until sweet potatoes become soft. Then set aside until cooled. Or use leftover cooked sweet potatoes.
- Preheat oven to 350F
- Once sweet potatoes have cooled (about 30 minutes), scoop out the flesh of the sweet potato to measure 1 1/2 cups and place into blender. Then add almond butter, cacao powder and maple syrup and stir until well combined and the sweet potato is fully mixed in (or put all ingredients into a blender like Vitamix to get the batter smooth). You can also use a hand or stand mixer or mix by hand but note the batter gets very thick.
- Then mix in chocolate chips if desired.
- Spray 7x11 or 8x8 pan with non stick spray like avocado oil spray or line with parchment paper. And pour batter into pan - batter is very thick.
- Bake at 350F for 30-35 minutes or until toothpick is inserted and comes out clean.
- Enjoy!
Notes
- Store in the fridge to maintain freshness!
- Need dairy free? Use Enjoy Life Chocolate Chips
- Can sub almond butter to use peanut butter or sun butter instead