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Sweet potato brownies are a tasty twist on a classic treat. They’re fudgy, rich, and packed with nutrients. You can make these brownies with just a few simple ingredients like sweet potatoes, cocoa powder, and maple syrup.
These brownies are perfect for anyone looking for a healthier dessert option. They’re often gluten-free and can be made vegan too. Plus, they’re super easy to whip up in your kitchen!
Exact Ingredients (Sweet Potato Brownies) (+ Possible Substitutes)
Here’s what you’ll need to make delicious sweet potato brownies:
- 1 cup mashed sweet potato
- 1/2 cup nut butter (almond or peanut)
- 1/4 cup maple syrup
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Don’t have some ingredients? Try these swaps:
• Swap mashed banana for sweet potato
• Use honey instead of maple syrup
• Replace nut butter with sunflower seed butter for a nut-free option
Want to make them vegan? Here’s how:
• Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
• Choose dairy-free chocolate chips
For a gluten-free version, make sure your cocoa powder is certified gluten-free. The recipe is naturally wheat-free!
Feel free to add some extras:
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts
- 1 tsp cinnamon for extra warmth
Remember, you can adjust sweetness to taste. Start with less sweetener and add more if needed.
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
Start by making sweet potato puree. Peel and chop a medium sweet potato, then steam or microwave until soft. Mash it well.
In a large bowl, mix 1 cup sweet potato puree with 1/2 cup melted coconut oil and 1/4 cup maple syrup.
Add 1/2 cup cocoa powder, 1/4 cup almond flour, and 1 tsp vanilla extract. Stir until smooth.
Pour the batter into your prepared pan. Spread it evenly with a spatula.
Bake for 25-30 minutes. The edges should look set, but the center might still be a bit soft.
Let the brownies cool in the pan for about 15 minutes. Then lift them out using the parchment paper.
Cut into squares once fully cooled. Enjoy your fudgy sweet potato brownies!
Tips, Tricks & Storing
Make sure your sweet potatoes are well-cooked and mashed smoothly. This helps create a better texture in your brownies.
Don’t overmix the batter. Gently fold in the ingredients until just combined to keep your brownies fudgy.
Add chocolate chips or nuts for extra flavor and crunch. You can mix them into the batter or sprinkle on top before baking.
Use a toothpick to check if your brownies are done. Insert it into the center – it should come out with a few moist crumbs.
Let the brownies cool completely before cutting. This makes them easier to slice and helps them hold their shape.
Store your sweet potato brownies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and moist.
For longer storage, keep them in the fridge for up to a week. Just bring them to room temperature before eating.
You can freeze sweet potato brownies too! Wrap them individually in plastic wrap, then place in a freezer bag. They’ll last for up to 3 months.
To thaw frozen brownies, leave them at room temperature for a few hours or overnight in the fridge.