Fudgy Sweet Potato Brownies
These fudgy sweet potato brownies are a delightful mix of rich chocolate flavor and creamy texture, made without flour and perfect for satisfying your sweet tooth.
Ingredients
For the Brownies
- 1 medium sweet potato Adds creaminess and natural sweetness.
- 1 cup almond butter Provides richness and nutty flavor; can swap with peanut butter.
- 1/2 cup cocoa powder Gives that deep chocolate taste you crave.
- 1/2 cup maple syrup Sweetens the brownies naturally; honey is a great substitute.
- 1/4 cup coconut sugar Adds caramel notes; brown sugar also works well.
- 1 tsp vanilla extract Enhances flavors for a warm, fragrant aroma.
- 1/2 tsp baking soda Helps brownies rise and stay fluffy.
- 1/4 tsp salt Balances all the flavors nicely.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil or steam the sweet potato until it's soft (about 15 minutes). Let it cool, then mash it in a bowl.
- Gather your ingredients and a mixing bowl.
Cooking
- In the mixing bowl, combine the mashed sweet potato and almond butter until smooth.
- Gradually stir in cocoa powder, maple syrup, coconut sugar, vanilla extract, baking soda, and salt.
- Mix well until everything is combined and smooth.
- Pour the batter into a greased baking dish and spread it out evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out mostly clean.
- Allow to cool for a few minutes before slicing into squares.
- Serve warm, or let them cool completely if you prefer a denser texture.
Notes
Don’t overmix the batter to avoid tough brownies. Wrap leftovers in plastic wrap and store in the fridge for up to a week. You can freeze these brownies for up to 3 months.