~Amanda~
Anyone who knows me well or follows my posts knows that I cannot live without dessert and more specifically without chocolate. A little something sweet everyday keeps me going and I’m always looking forward to my after dinner treat. With that being said, I am always looking for ways to make my favorite desserts in a healthier way – it’s okay to have those so-bad-for-you super indulgent desserts every once in a while, but it’s not realistic to eat like that everyday. When my mother-in-law asked me a while ago if I had tried the new Sweet Potato Brownie trend yet, I was so upset that I hadn’t even heard of it! I immediately got to researching, made my first batch and over time have tweaked this recipe to be one that I make over and over again and just love.
I am very aware of the sugars I eat and try and avoid any unnecessary sugar when possible. Sweet potatoes are naturally sweet and it makes so much sense to use them as the base of a brownie batter – I wish I would have thought of this idea myself! Another thing I love about using mashed sweet potatoes as a base in this batter is the texture; they make the brownies so gooey and fudge-y. I also add some lite maple syrup to this batter as my other sweetener, but that’s it, no other sugars. The other wet ingredients include almond butter (this adds great texture and has health benefits like healthy fats, protein, fiber and vitamin E), coconut oil and vanilla. There are no eggs in this recipe, so it’s a great vegan option!
Once you puree together all the wet ingredients, you will add the dry ones. First, some cocoa powder – I know you saw this one coming because we’re making brownies, and brownies aren’t brownies without cocoa. You might be surprised to find that raw cocoa powder is actually quite good for you; it has iron, magnesium, zinc and manganese and about two grams of fiber per tablespoon. It’s also low in calories – the 1/4 cup we use in this recipe only has about 6 calories per serving. In addition to the cocoa powder, we add coconut flour to bring the batter together. I love coconut flour because it is a great low-carb gluten-free alternative to regular wheat flour. Then we add a little salt to enhance all the flavors.
Once all those ingredients are combined, you add in chocolate chips (diary-free if you’re going vegan) and stir it all together. I bake these in an 8×8 inch square pan at 350 degrees for about 20 minutes although they may take a little longer depending on your oven. You definitely need to let them cool a bit when you take them out of the oven before cutting into them or they get too crumbly. Once you slice into them, enjoy while they’re still warm or store then in an airtight container in the fridge for up to a week. I think they are great when eaten chilled right out of the fridge, but they’re even better if you pop them in the microwave for about 15 seconds. I hope you love these as much as I do!!
- 1½ cups mashed sweet potato (see notes below for instructions)
- ¼ cup maple syrup (I use lite)
- ¼ cup unsweetened almond butter
- ¼ cup coconut oil, melted + more for greasing pan
- 1 teaspoon vanilla
- ½ cup cocoa powder
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ cup chocolate chips (dairy free for vegan)
- Preheat oven to 350 degrees and grease an 8x8” square pan with coconut oil.
- In a food processor, combine the mashed sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth and no lumps remain.
- Add in the cocoa powder, coconut flour and sea salt and pulse until combined.
- Remove blade and fold in the chocolate chips using a rubber spatula.
- Pour the batter into the greased baking dish and spread in an even layer.
- Bake for 20-25 minutes until a knife inserted comes out clean. Allow to cool.
- Enjoy or store in an airtight container in the fridge for up to a week. I think they taste best when heated in the microwave for about 15 seconds.
- To make mashed sweet potatoes, preheat the oven to 375 degrees. Cut a large sweet potato (or two depending on size) into ½” cubes and toss with olive oil. Spread on baking sheet and bake for about 40 minutes, tossing 1-2 times during baking, until cooked through and fork tender. Let cool, then place in a food processor and puree until smooth.
