Sweet Potato Brownies
Based on Savored Grace’s Almond Butter Brownies
Makes 25 brownies
Ingredients
- ¾ cup sweet potato puree* (about 5¾ oz.)
- 1 cup natural almond butter
- 6 tbsp. cocoa powder
- ⅓ cup pure maple syrup
- ¼ cup coconut sugar
- 2 large eggs
- ½ tsp. salt
- 1½ tsp. pure vanilla extract
- ½ cup 60% dark chocolate chunks (about 3 oz.)
Instructions
- Preheat oven to 350°. Line a 9” square baking dish with foil.
- Blend all ingredients except chocolate chunks together in a food processor until completely smooth and evenly mixed. Stir in chocolate chunks.
- Stir in chocolate chunks.
- Scrape into the prepared pan, smoothing the top.
- Bake for 25 minutes, or until the edges are slightly puffed and the center does not look wet.
- Cool completely before cutting. Store brownies in the refrigerator up to 1 month.
Notes
*To make sweet potato puree, roast a whole sweet potato for 45 minutes at 425°. Allow to cool slightly, and then cut in half. Scrape the flesh out of the skin and puree in a food processor until smooth.
Any type of nut butter may be substituted for almond butter, including cashew butter and peanut butter. Aim for an all-natural variety that contains only the nut and salt, with no extra added oils or sugars.
