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REFERENCES:
Leftovers:
Serving Size:
Nut-Free:
Additional Topping Idea:
No Almond Butter:
Cacao vs. Cocoa
..
Maple Sweet Potato Brownies
Indulge in the rich, fudgy goodness of these Maple Sweet Potato Brownies – a decadent treat that combines the natural sweetness of sweet potatoes with the deep flavor of dark chocolate!
Our Maple Sweet Potato Brownies are not only decadently delicious, but they’re also packed with nutritious ingredients to make you feel good about indulging. Sweet potatoes add moisture, fiber, and vitamins, while almond butter provides healthy fats and a little protein.
These brownies are surprisingly easy to make, requiring just a few simple ingredients and minimal prep time. Plus, they’re perfect for satisfying your sweet tooth while still sticking to your healthy eating goals.
So go ahead, treat your family and yourself to a slice (or two!) of these incredible Maple Sweet Potato Brownies.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.
This recipe is awesome if you’re trying to include sweet potatoes more often but just need a tasty recipe – along with a little friendly nudge to try something different!
Complex Carbohydrates from the Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.
Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.
REFERENCES:
WebMD
HealthLine
Leftovers:
Keep stored in an airtight container in the fridge or freezer.
Serving Size:
A 9 x 9-inch square brownie pan was used to make nine servings. You can use any brownie pan you have. Your brownies will likely require a few extra minutes if your pan is smaller because they will be thicker.
Nut-Free:
Use sun butter (sunflower seed) or tahini sesame seed butter) and omit the almond butter.
Additional Topping Idea:
Top with coarse sea salt.
No Almond Butter:
Use peanut butter, macadamia nut butter, pistachio butter, cashew butter, or tahini (sesame seed butter) instead.
Cacao vs. Cocoa
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high number of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the less processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
What’s the difference between cocoa and cacao?
Sweetness factor is a very personal taste preference, so you may want to use more or less pure maple syrup or raw honey, depending on YOUR family’s specific taste preferences.
9 servings
Ingredients:
- 2 medium sweet potatoes, or 1 and 1/4th cup pure sweet potato puree
- 1 cup almond butter or cashew butter
- 1 large egg, room temperature
- 1/2 cup maple syrup or raw honey
- 2 tsps vanilla extract
- 1/8 tsp fine sea salt
- 1/2 cup oat flour or coconut flour
- 1/3 cup cacao powder
- 1 1/2 tsps baking soda
- 1/4 cup mini dark chocolate chips or pieces
Instructions:
Line a sheet pan with parchment paper and preheat your oven to 350 degrees f.
Pierce your sweet potatoes with a fork and place them on the prepared sheet pan. Bake for 45 minutes, or until soft. Once cool enough to handle, peel and discard the skin and mash the flesh into a bowl.
Add the almond butter, egg, maple syrup, vanilla, and sea salt then stir to combine.
Sift in the flour, cacao powder, and baking soda. Whisk well until incorporated.
Line an 8×8 or 9×9 brownie pan with parchment paper and pour in the batter.
Sprinkle the chocolate chips.
Bake for 20-22 minutes, or until set in the center.
Allow to completely cool, then slice.
Enjoy!
🧡Rachel
Ingredients
- 2 medium sweet potatoes, or 1 and 1/4th cup pure sweet potato puree
- 1 cup almond butter or cashew butter
- 1 large egg, room temperature
- 1/2 cup maple syrup or raw honey
- 2 tsps vanilla extract
- 1/8 tsp fine sea salt
- 1/2 cup oat flour or coconut flour
- 1/3 cup cacao powder
- 1 1/2 tsps baking soda
- 1/4 cup mini dark chocolate chips or pieces
Instructions
- Line a sheet pan with parchment paper and preheat your oven to 350 degrees f.
- Pierce your sweet potatoes with a fork and place them on the prepared sheet pan.
- Bake for 45 minutes, or until soft. Once cool enough to handle, peel and discard the skin and mash the flesh into a bowl.
- Add the almond butter, egg, maple syrup, vanilla, and sea salt then stir to combine.
- Sift in the flour, cacao powder, and baking soda. Whisk well until incorporated.
- Line an 8x8 or 9x9 brownie pan with parchment paper and pour in the batter.
- Sprinkle the chocolate chips.
- Bake for 20-22 minutes, or until set in the center.
- Allow to completely cool, then slice.
- Enjoy!
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