Last night I had an epiphany when I discovered that I could blend two of my favorite things into one recipe: Sweet potatoes and chocolate. Who doesn’t love a brownie, right?This recipe is a sneaky way to get more vegetables in and create a super fudgy texture. Even better, this is super easy, grain-free, and could easily be vegan if you’d like!
I love to experiment with recipes and adapt them to my own taste or what I have in my pantry, which I found very easy to do with this recipe that I adapted from Make the Best of Everything. Below I’ve listed my adaptation of this recipe, which came out pretty great!
Super Easy Sweet Potato Brownies
You will need:
- 1 ½ cups of mashed sweet potatoes, without the peel. (I needed about 3-4 medium to large sweet potatoes)
- 1 cup of smooth or chunky almond butter*
- 4 Tablespoons of unsweetened cocoa powder
- 1 egg OR to make vegan, 1 flax egg**
- 1/4 cup maple syrup***
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 3/4 cup of chocolate chips, nuts, or mix-ins of your choice
- Before you gather your ingredients, poke the sweet potatoes several times with a fork and place on a microwave safe plate. Cook in the microwave on high for about 8 minutes, poke with a fork to see if they’re soft enough to mash. If not, place them back in the microwave for 3 minute intervals, checking between each to see if they’re done enough. Note: Be careful! They hold a lot of heat, so use an oven mitt.
- Once they are cooked through, slice each sweet potato open and remove the mashed insides apart from the skin. Place the contents in a large mixing bowl and mash together until smooth. Be sure that there are no pieces of potato skin mixed up.
- Place the mashed sweet potatoes in the fridge to cool for several minutes.
- Preheat your oven to 350 degrees, and line an 8×8 pan with parchment paper.
- Place the almond butter, cocoa powder, egg, maple syrup, vanilla, cinnamon, and baking soda into one large bowl and mix until fully blended.
- Add the cooled sweet potatoes and egg, mix until fully blended.
- Stir in chocolate chips, nuts or mix-ins
- Pour the batter carefully into your baking dish and bake for 30-35 minutes, or until the sides begin the pull away from the parchment paper.
* Other options may be cashew, peanut, or hazelnut butter
**1 flax egg = 1 Tbsp ground flaxseed meal + 3 Tbsp water, mix together and let sit for 15 minutes in the fridge to thicken.
*** If you have a real sweet tooth, you may want to use more maple syrup, or substitute this ingredient with 1/4 cup of refined, coconut, or maple sugar. However, I found that 1/4 cup of maple syrup was just right for a darker chocolate taste.
Find a picture of my final product on my Instagram, @beewellbycasey, enjoy!