Description
Brownies with sweet potatoes?
You bet! They bring a long list of vitamins, minerals, and antioxidants — and when you combine them with almond butter and raw cacao powder, you’re setting yourself up for a nutrient-packed indulgence.
TIP: Don’t tell your picky eaters there are sweet potatoes in them until AFTER they eat one (if you tell them at all!).
Ingredients
Scale
- 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium)
- ½ cup (130 g) almond butter
- ¼ cup (30 g) raw cacao powder
- ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference)
- 1 egg (for vegan option: flax egg – 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken)
- OPTIONAL: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20-cm) baking dish or line it with parchment paper.
- In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt.
- Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle.
- Remove the brownies from the oven and allow them to cool in the baking dish on a cooling rack for about 30 minutes. Cut into squares and enjoy!