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Soft, fudgey, dense brownies that contain…sweet potato?! Yes! You heard right!
Leftover baked sweet potatoes are the base for these brownies and they provide the most amazing texture. As you may have noticed, I have a few preferences when baking:
- No mixer required – all you need is a bowl and a spoon!
- Real, whole food ingredients that are accessible in just about any grocery store
- Easy to make!
I used peanut butter in these brownies, but you could easily substitute almond or another nut butter if you prefer. I like to top them with extra nut butter, but that’s just me. 🙂 Enjoy!
Sweet Potato Brownies
Persons
12
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup baked mashed sweet potato
- 1/3 cup creamy natural peanut butter
- 1/2 cup coconut sugar
- 1 egg, at room temperature
- 1/2 cup almond flour
- 1/3 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: Extra peanut butter for topping 🙂
Instructions
- Preheat oven to 350.
- In a large bowl, combine sweet potato, peanut butter, coconut sugar and egg.
- In another bowl, whisk together almond flour, cacao powder, baking soda and salt. (Using a whisk is important to remove any clumps!)
- Add dry to wet and stir to combine.
- Line an 8×8 inch pan with parchment paper and grease with a bit of coconut oil or spray.
- Pour in batter and spread evenly.
- Bake for 20 minutes. Cool in pan on wire rack.
- Cut into squares. Store leftovers in the fridge.