Print

Fudgy Sweet Potato Brownies

A close-up of a rich, fudgy sweet potato brownie with chocolate chips on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make fudgy, delicious brownies using sweet potato for a healthier treat. This recipe is naturally gluten-free, dairy-free, and paleo-friendly.

Ingredients

Scale
  • 1 cup mashed sweet potato (from about 1 medium sweet potato)
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
  3. Add the cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Stir until just combined. Do not overmix.
  4. If using, fold in the chocolate chips.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  7. Let the brownies cool completely in the pan before cutting into squares.

Notes

  • For best results, use a food processor or blender to ensure the sweet potato is completely smooth.
  • Store cooled 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. Wrap individual brownies or slices in plastic wrap and then place them in a freezer-safe bag for up to 3 months.

Nutrition

Find it online: https://dishicious.com/sweet-potato-brownies-recipe/