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–+ servings

Sweet Potato Brownies

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.
35 minTotal
9servings
  • 97 kcal
  • P 3g
  • C 12g
  • F 5g
https://mattsfitchef.com/4-ingredient-sweet-potato-brownies/

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

  1. If you haven't already, cook sweet potatoes. Mash with a fork or potato masher and let cool completely.
  2. Preheat oven to 350°F (180°C) and fold a 7x7 in (15 cm x 15 cm) brownie pan with parchment paper.
  3. 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.
    Mixing sweet potato brownie batter until smooth.
  4. Transfer the batter to the prepared brownie pan and spread it out evenly with the help of a spatula.
    Transferring brownie batter to brownie pan for baking.
  5. 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.