Sweet Potato Brownies

5 from 5 votes

These 4 ingredient Sweet Potato Brownies tastes so rich and fudgy that you'd never guess they're vegan, gluten-free, healthy and flourless! This easy recipe is the perfect way to use leftovers and satisfy your sweet tooth without guilt.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snacks

Cuisine: Clean eating, Gluten-free, Vegan

Keyword: almond butter, chocolate, sweet potato

Servings: servings

Ingredients

¾ cup (180 g) mashed sweet potato pre-cooked and cooled
⅓ cup (80 g) almond butter creamy, or preferred nut butter
4 tbsp (60 g) maple syrup or honey
¼ cup (30 g) cocoa powder

Optional Ingredients

1 tsp vanilla extract
⅙ tsp salt
chocolate chips

Instructions

If you haven't already, cook sweet potatoes. Mash with a fork or potato masher and let cool completely.
Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
In a bowl, combine mashed sweet potato with almond butter, maple syrup and cocoa powder. If you plan to include mix-ins, add them now. Using a whisk or fork, stir well until you get a smooth batter.
Transfer the batter to the prepared brownie pan and spread it out evenly with the help of a spatula.
Bake in hot oven for 25 to 30 minutes, or until they are no more raw inside. Let cool completely at room temperature before slicing.

Notes

Storage Directions

To store: Let the brownies cool, then slice them into squares and place into an airtight food container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days.
To freeze: Transfer them to an airtight food container or pack into zipping bags and freeze for up to 3 months.
To reheat: Reheat in hot oven at 350°F (180°C) for a couple of minutes or microwave for about 30 seconds. No thawing is required.

Nutrition