Healthy Sweet Potato Brownies

This healthy sweet potato brownies recipe is packed with fiber and protein from nut butter, sweetened with pure maple syrup and roasted sweet potatoes. Fudgy and chocolaty for the ultimate brownie treat that's eggless, oil free, gluten free, refined sugar free, dairy free vegan recipe.

Course Dessert

Cuisine American

Keyword healthy brownies, sweet potato brownies

Prep Time 1

Cook Time 40

Total Time 1 40

Servings brownies

Calories 215kcal

Author Florentina

Ingredients

2 cups roasted sweet potato (peeled + mashed)
1 cup almond butter (or oil free peanut butter)
1/2 cup maple syrup
1/2 cup almond flour
1 cup cacao powder
1 Tbsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
4 oz dark chocolate bar (roughly chopped)
1 pinch sea salt flakes

Instructions

Roast Potatoes. Preheat oven to 400”F. Start with 2-3 large sweet potatoes scrubbed and rinsed well. Poke with a knife or fork a few times then roast for 40 to 50 minutes until soft (potatoes are done when a knife inserted in the center comes out easily without resistance). Cool and mash.
2 cups roasted sweet potato
Preheat oven to 350” F. Prepare a 9 x 9 inch pan lined. With parchment paper and leaving a couple of inches of overhand on two sides to serve as handles.
To a large food processor add the potatoes, nut butter, cocoa, syrup, vanilla, flour and baking powder + soda. Use the pulse button and process and incorporated and a smooth batter is formed. Remove lid and add the chopped chocolate. Use a spatula and manually stir it into the batter.
2 cups roasted sweet potato, 1 cup almond butter, 1/2 cup maple syrup, 1/2 cup almond flour, 1 cup cacao powder, 1 Tbsp vanilla extract, 2 tsp baking powder, 1/2 tsp baking soda, 4 oz dark chocolate bar
Transfer the batter to the prepared baking dish and smooth out the top. (It will be thick and creamy so just have patience to smooth it out).
Sprinkle the batter with a pinch of sea salt flakes and bake for 40 minutes or until a toothpick inserted in the center comes out almost clean. Transfer to a cooling rack and allow to cool off the refrigerate for a couple of hours or overnight before slicing. Keep refrigerated for best texture and amazingly fudgy results.
1 pinch sea salt flakes

Video

Notes

The Nut Butter - Since I used almond flour I chose to also use almond butter but peanut butter is fabulous and so is pistachio or walnut. You won't be able to taste it too much so this is a very forgiving swap if you want or need to do it.
Almond Flour - Technically almond flour is just finely ground blanched almonds, it works great here as a healthy and gluten free flour option and also bumps up the protein and nutrient content. You could swap it for whole wheat pastry flour if desired and even rice flour.
About the Brownie Pan - Use a square 9x9 inch pan lined with parchment paper for the ideal thickness. Once cooled you can refrigerate the brownie pan for a couple of hours then slice your brownies into regular 2 -3 inch squares or go for 1 inch bite size pieces.
On Storage - Once sliced you can refrigerate or freeze your brownies in either ziplock bags (eco friendly ones) or a parchment lined lidded container. You can also just wrap them in parchment paper in smaller quantities, pop them back in the refrigerator and have them ready to grab and go.

Nutrition