Rich, fudgy, and secretly wholesome, these sweet potato brownies are a delicious twist on a classic treat. Perfect for satisfying a dessert craving or sneaking in a little extra goodness, these brownies come together easily and bake up soft, decadent, and utterly irresistible.
Sweet Potato Brownies
1 C mashed sweet potato
1 C unsweetened almond butter
2 large eggs
⅔ cup pure maple syrup
2 tsp pure vanilla extract
⅔ C cocoa powder
½ tsp baking soda
½ tsp ground cinnamon, optional
1 tsp sea salt
1 C chocolate chips
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Steam or bake sweet potato until soft enough to mash.
Preheat the oven to 350 F; line 9” square baking pan with parchment paper.
Mash the sweet potato & measure out 1 cup. Add to large mixing bowl along with almond butter, eggs, maple syrup & vanilla. Stir until everything is well-combined (wet ingredients).
Add cocoa powder, baking soda, salt & cinnamon until a thick creamy batter forms.
Add chocolate chips & pour batter into prepared baking pan - spread evenly. If desired, sprinkle with extra chocolate chips.
Bake on center rack of preheated oven for 23-28 min, or until brownies reach desired level of doneness. For fudgy brownies, bake to internal temp of 165 - for cakey brownies, bake to 180.
Allow brownies to cool completely (at least one hour) before slicing & serving.
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