Ingredients
Scale
- 2 medium sweet potatoes, mashed (1 cup mashed)
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup almond or peanut butter, natural preferred
- 1/4 cup pure maple syrup, grade A
- 1 tsp pure vanilla extract
- 1 tsp baking powder
Instructions
- Prep: Preheat oven to 350Β°F, line pan with parchment, peel and chop sweet potatoes
- Cook Base: Boil sweet potato chunks until fork-tender, drain and mash until smooth
- Mix Batter: Combine mashed potatoes, nut butter, maple syrup, vanilla; sift in cocoa and baking powder
- Bake: Pour into pan, spread evenly, bake until toothpick comes out clean
- Cool: Let brownies cool completely before cutting to prevent crumbling and allow flavors to develop fully
Notes
- Steam sweet potatoes instead of boiling to prevent waterlogged texture
- Sift cocoa powder to eliminate lumps for smoother brownies
- Line pan with parchment overhang for easy removal and clean cuts
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 18g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: fudgy sweet potato brownies, healthy brownies, sweet potato dessert, gluten-free brownies, natural sweetener brownies