Sweet Potato Brownies
Recipe from Two Peas and Their Pod
These flourless Sweet Potato Brownies are rich, fudgy, and naturally gluten-free. Made with almond butter, maple syrup, cocoa powder, and mashed sweet potato, they’re an easy one-bowl dessert that tastes completely decadent!
Servings: 16 brownies
Calories: 184kcal
Ingredients
- 1 cup creamy almond butter
- 1 cup mashed sweet potato*
- 1/2 cup maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips, divided
- Flaky sea salt for sprinkling, optional
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
- Mix the wet ingredients. In a large bowl, whisk together the almond butter, sweet potato, maple syrup, egg, and vanilla extract until smooth and well combined.
- Add the dry ingredients. Stir in the cocoa powder, baking soda, and sea salt. Mix until fully incorporated and no streaks remain.
- Add the chocolate chips. Fold in 1/2 cup of the chocolate chips, reserving the remaining ¼ cup for the top.
- Put the batter in the pan. Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips over the top
- Bake. Bake for 24 to 30 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are fine). Check early to be safe.
- Let cool. Remove the brownies from the oven and sprinkle with a little flaky sea salt, if desired. Let the brownies cool in the pan before slicing. This helps them set up and makes cutting easier. When cool, cut into squares and serve!
Notes
- How to Make Mashed Sweet Potato: Preheat the oven to 400°F. Pierce a medium sweet potato several times with a fork and place it on a baking sheet lined with foil or parchment paper. Roast for 45–60 minutes, or until very tender when pierced with a knife. Let cool, then remove the skin and mash until smooth. Measure 1 cup for the recipe. The sweet potato can be roasted and mashed up to 3 days in advance. Store in an airtight container in the fridge until ready to use.
- Don’t Overbake: The brownies should look just set in the center. A toothpick inserted should come out with moist crumbs. They will continue to firm up as they cool.
- Cutting Tip: These brownies are very fudgy. For clean slices, let them cool completely or chill for 1–2 hours before cutting. Use a sharp knife and wipe it clean between cuts.
- Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition
Calories: 184kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 213mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1213IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 1mg