Best Sweet Potato Brownies

Sweet Potato Brownies are a rich, fudgy, healthier alternative to traditional brownies. This is the best way to indulge in your favorite dessert while sneaking in some extra nutrients. You won't believe that this chocolatey treat is gluten-free and vegan!

5 from 6 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: brownies

Calories: 205kcal

Author: Capri Lilly

Ingredients

Dry Ingredients

1 cup Blanched Almond flour (not almond meal)
½ cup Cacao powder (can sub with cocoa powder)
½ cup Brown sugar (can sub with coconut sugar)
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Sea Salt

Wet Ingredients

1 cup Cooked Sweet potato mashed with fork
½ cup Creamy almond butter
2 tbsp Maple syrup
2 tsp Pure vanilla extract

Optional Mix-ins

½ cup Dark chocolate chips
¼ cup Chopped pecans (or walnuts)

Sweet Potato Swirl, optional

2 tbsp Almond butter
2 tbsp Cooked Sweet potato mashed

Instructions

Line an 8x8 baking pan with parchment paper. Preheat the oven to 350° F.
In a large bowl whisk all the dry ingredients together: almond flour, baking powder, baking soda, cocoa powder, brown sugar, and salt.
Add the wet ingredients into the dry mixture. Use a spatula to mix everything together. When the mixture is thoroughly combined, fold the chocolate chips into the batter.
Pour the batter into the parchment-lined 8x8 baking dish.
If making sweet potato swirls, combine the almond butter and mashed sweet potato in a small bowl. Place spoonfuls of the mixture into the brownie mixture, making sure to leave spaces. Take a butter knife and carefully make circles and swirls into the brownies to spread the mixture and make a swirl design.
Bake for 28-30 minutes, or until a toothpick comes out clean.
Remove from oven and allow the brownies to cool for 2-3 minutes. Grab the outsides of the parchment paper to remove from the baking dish. Slice and enjoy!

Notes

STORE: Store the brownies in an airtight container in the fridge for up to 3 days.

GLUTEN-FREE BAKING: The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.

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