Super Healthy Sweet Potato Brownies (GF, DF, Egg-Free)
These super healthy sweet potato brownies will be your new favorite healthy sweet treat...gooey and full of flavor, but packed with fiber and nutrients, you'll want to keep them on hand for when cravings strike! They're also gluten-free, dairy-free, and egg-free, so perfect for all sorts of dietary restrictions.
Equipment
Ingredients
- 1 1/2 cup of peeled roasted sweet potato (360g, about 2 medium/large)
- 1 cup of creamy almond butter and/or tahini
- 1/2 cup of maple syrup
- 1/2 cup of dark cocoa powder dutch process or Hershey's special
- 1 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1/3 cup of dark chocolate chunks or chips
Instructions
- Bake or roast the sweet potato ahead of time (this can be done whenever, you want it to cool down). The way I like to do this is to cut the sweet potato in half and roast in the oven or in the air fryer (my preference), a little oil, and roast cut side down for around 20 minutes---until fork tender. Let cool.
- Preheat the oven to 350 F. Grease a 9x9 pan (Pyrex, ideally, not metal). You can line it with parchment paper if you like to have less mess too.
- Remove the peel from the sweet potato and put the flesh in a large bowl. Use a fork or potato masher to mash the cooked sweet potato.
- Add the almond butter, maple syrup, and vanilla, and stir until fairly smooth (some lumps are normal).
- Add the cocoa powder, salt, and cinnamon and stir together, then stir in the chopped chocolate.
- Pour the batter into the pan. Bake the brownies for 30-40 minutes...I like them underdone, personally.
- Wait 20 minutes before cutting the brownies and enjoy!