Healthy Sweet Potato Brownies (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 cup mashed sweet potato
02 -
1 cup unsweetened almond butter
03 -
2 large eggs
04 -
⅔ cup pure maple syrup
05 -
2 tsp pure vanilla extract
→ Dry Ingredients
06 -
⅔ cup cocoa powder
07 -
½ tsp baking soda
08 -
½ tsp ground cinnamon (optional)
09 -
1 tsp sea salt
→ Mix-ins
10 -
1 cup chocolate chips
# How to Make It:
01 -
Cook the sweet potato according to your preferred method. Chop into large chunks and boil in water for 15 to 20 minutes, or until very tender. Allow to cool, then remove and discard the peel. Note: you can cook the potato and refrigerate it up to 5 days in advance.
02 -
Preheat the oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
03 -
Mash the sweet potato into a bowl or measuring cup and measure out 1 cup of mashed potato.
04 -
Add the mashed sweet potato to a large mixing bowl along with the almond butter, eggs, pure maple syrup and vanilla extract. Stir well until everything is thoroughly combined.
05 -
Stir in the cocoa powder, baking soda, sea salt, and ground cinnamon until a thick creamy batter forms.
06 -
Add in the chocolate chips and stir until they are well-incorporated into the batter.
07 -
Pour the brownie batter into the prepared baking pan and spread it into an even layer. If desired, sprinkle with extra chocolate chips.
08 -
Bake on the center rack of the preheated oven for 23 to 28 minutes, or until brownies reach desired level of doneness. For fudgy, gooey brownies, bake for 23 minutes. Brownies are best when baked to an internal temperature of 180°F. Use a digital thermometer inserted into the center to ensure proper doneness.
09 -
Allow the brownies to cool completely (at least one hour) before slicing and serving. You can slice before they have finished cooling, but the slices won't hold together as well.
10 -
Serve with a scoop of ice cream for an even more decadent dessert.
# Handy Tips:
01 -
Store any leftover brownies in an airtight container (or a zip lock bag) in the refrigerator for up to 5 days.