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Sweet Potato Brownies
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5 from 1 vote

Sweet Potato Brownies

These irresistibly fudgy (hidden fiber!) Sweet Potato Brownies are deeply chocolatey and made with wholesome ingredients like almond butter and mashed sweet potato. With 4 grams of fiber and 5 grams of protein, they're a feel-good sweet treat that tastes every bit as decadent as the classic.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12
Author: Jamie Vespa MS, RD

Equipment

  • 8x8-inch baking pan
  • Mixing bowl

Ingredients

  • Nonstick cooking spray, for greasing
  • 3/4 cup mashed sweet potato from 1 large (10 to 12-ounce) sweet potato, cooked - see notes
  • 3/4 cup creamy natural almond butter almonds and salt only, well-stirred
  • 1 large egg
  • 1/2 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 cup semi-sweet chocolate chips (or dairy-free chocolate chips)
  • Optional garnish: flaky finishing salt

Instructions

  • Preheat oven to 350ºF, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom of pan with parchment paper.
  • Combine Wet Ingredients: In a large mixing bowl, combine mashed sweet potato, almond butter, egg, maple syrup, and vanilla; whisk until smooth.
    Add Dry Ingredients: Add cocoa powder, baking powder, and salt; mix with a wooden spoon or spatula until well combined. Fold in chocolate chips, reserving some to sprinkle overtop if desired.
  • Add Batter to Pan: Transfer batter to prepared baking pan and smooth the top. Sprinkle any reserved chocolate chips overtop.
  • Bake on the center rack at 350ºF (176ºC) for 28 to 32 minutes, until a toothpick inserted comes out with just a few crumbs on it.
    Remove from oven and sprinkle with flaky salt, if desired. Cool in the pan for 30 minutes to 1 hour before removing from pan and slicing into 12 squares. Enjoy warm or at room temperature.
    Store leftovers covered at room temperature up to 3 days, or in the refrigerator up to 5 to 7 days.

Notes

  • Cooking the sweet potato: You can cook the sweet potato either in the microwave or the oven. Roasting in the oven produces softer, fluffier flesh with a sweeter, almost caramelized flavor, which I much prefer. You can use the microwave in a pinch; however, note that the sweet potato won't be quite as sweet and the flesh will be a bit more fibrous.
    • Oven (preferred method): Pierce the sweet potato all over with a fork and place on the center rack of the oven. Bake at 400ºF until the flesh is very soft with no firm pieces remaining, about 1 hour. Let cool before removing the skin and thoroughly mashing the sweet potato flesh. (This can be done up to 3 days in advance. Refrigerate until ready to use.)
    • Microwave: Pierce the sweet potato all over with a fork and wrap it in a damp paper towel. Microwave on HIGH for 6 minutes. Turn over and microwave for another 6 minutes (12 minutes total), until extremely soft. Let cool completely before removing the skin and mashing thoroughly.
  • Whichever method you choose, be sure to cook the sweet potato until very soft. The flesh should be completely tender and easily mashable with a fork. If the sweet potato is undercooked, it may leave chunks in your batter and prevent it from becoming completely smooth.
  • It's also important to thoroughly mash the sweet potato until smooth before adding the remaining wet ingredients.

Nutrition

Serving: 1brownie | Calories: 200kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2.5g | Sodium: 110mg | Fiber: 4g | Sugar: 14g