Sweet Potato Brownies
Fudgy, healthier brownies made with sweet potato and maple syrup. These are naturally gluten-free, dairy-free, and can be made paleo.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
- In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For a paleo option, ensure your chocolate chips are paleo-friendly.
- Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- These brownies also freeze well for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg