Sweet Potato Brownies

Sweet potatoes are LOADED with goods. They're chock full of vitamin A, antioxidants, and have more fiber than regular potatoes. I like to call them nature's candy, because they're so sweet, yet so natural.

'm always weary when these treats and desserts sneak in vegetables or other healthy foods because I'm like, come on, let's just eat a normal brownie at this point.. But these are super fudgy, chocolatey, and you can't even taste the sweet potato! Without sacrificing taste, they're vegan, gluten-free, and have lots more protein and fiber than any normal brownie would. Hope you enjoy! As always, please comment or message for suggestions. I love hearing feedback :)



Ingredients:

  • 1/2 cup mashed sweet potato (cook them first, then mash! I cooked 1 and it came out to 1/2 cup)
  • 1/4 cup peanut butter (crunchy would probably be amazing and add texture now that I'm thinking about it)
  • 1 tbsp. raw Manuka honey (could probably use organic maple syrup too)
  • 1/8 cup cocoa powder
  • 1/8 cup dairy free chocolate chips (like Enjoy Life Foods)
     

Oven Directions:

  • Pre heat oven to 350 F
  • I used a pan that has little brownie cups in them (see here), but you can use a regular or mini muffin tray, or if you doubled the recipe, you could use a bread pan. REGARDLESS, lightly grease it with a little coconut oil
  • Melt the peanut butter and honey in a pot over low heat, or microwave
  • Pour into a mixing bowl, add the mashed sweet potato, cocoa powder, and chocolate chips (if you decided to use them), and mix thoroughly
  • Pour batter into your pan. They're dense and don't really rise, so you can fill them up to your liking
  • Bake for about 20 minutes (I had to add a couple minutes because the center wasn't cooked all the way)
  • Let cool completely before taking out of pan (since there's no flour, this is crucial!)
  • Store in fridge
  • ***I obviously have no patience and ate one once it cooled in the tray, and then again after they were cooled in the refrigerator for a couple hours and they were so much better/fudgier after storing them in the fridge :)