Servings: 9 people
Calories: 100kcal
Cost: $5-7
Equipment
- Medium mixing bowl
- Spatula
- Baking sheet
- Baking dish (8x8 inch)
- Parchment paper
Ingredients
- 1 cup mashed cooked sweet potato about one large sweet potato
- 0.5 cup nut or seed butter smooth almond butter, peanut butter, or tahini for a nut-free option
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey or agave for a vegan option
- a big pinch sea salt
Instructions
- Preheat your oven to 400°F for baking the sweet potato.
- Poke the sweet potato all over with a fork and place it on a baking sheet.
- Roast the sweet potato for 45-60 minutes until it's collapsed and soft.
- Let the sweet potato cool completely before peeling and mashing it until smooth.
- In a medium bowl, combine the mashed sweet potato with the nut butter and mix until creamy.
- Add the cocoa powder, maple syrup, and sea salt to the mixture and fold together until well combined.
- Preheat your oven to 350°F.
- Line an 8x8 inch baking dish with parchment paper and spread the brownie batter evenly into the pan.
- Bake for 18-22 minutes or until the top looks set with a few cracks.
- Let the brownies cool in the pan for at least 20 minutes before lifting them out using the parchment paper.
- Cool almost completely before slicing them into squares.
Notes
Baking the sweet potato is key for the best flavor and texture rather than boiling. You can customize these brownies by folding in dark chocolate chips, sprinkling sea salt on top, or swirling in almond butter or berry jam before baking. For added nutrition, consider mixing in chia seeds, hemp hearts, or using almond flour in place of some nut butter. Store the brownies in an airtight container for up to 2 days at room temperature or up to a week in the fridge. If using canned sweet potato puree, ensure it's 100% sweet potato and account for adjusting other liquid ingredients accordingly.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 4mg
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