Sweet Potato Brownies

No added sugar and gluten-free, these brownies tackle a chocolate craving in a whole new, minimally sweet way. Substitute the nut butter of your choice, and know you can also sweeten them with 3 puréed, pitted dates (whirl in a food processor with the eggs) or 3 tablespoons (44 ml) of honey, maple syrup or other sweetener.

under 1 hour 5 mins
dinner lunch dessert
Updated on 10 June 2024

Ingredients for servings

    Sweet Potato Brownies

  • 1 medium sweet potato

  • 2 eggs

  • 0.5 cup almond butter

  • 0.33333333333 cup almond meal finely ground almonds

  • 0.33333333333 cup unsweetened cocoa powder

  • 0.25 teaspoon baking soda

  • 0.125 teaspoon salt

  • 59 cup cacao nibs, mini chocolate chips or chopped nuts optional

Directions

  • Preheat oven to 425°F. Wrap the sweet potato in foil and roast until tender, about 30 minutes. Let cool. Peel and mash — you should have about 1 cup of mashed sweet potato.

  • Reduce oven to 350°F.

  • In a medium bowl, whisk eggs. Add sweet potato, almond butter and vanilla. Stir to combine.

  • Add almond meal, cocoa powder, baking soda and salt. Stir until just combined.

  • Coat an 8-by-8 baking pan with cooking spray. Dump batter into the pan; it will be thick, so use a spatula to spread it evenly. Sprinkle with cacao nibs, chocolate chips or nuts, if you like.

  • Bake until set and starting to pull away from the edges, 20–25 minutes.

  • Let cool at least 10 minutes before cutting into 16 pieces.

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