Ingredients
Equipment
Method
- Prepare the sweet potatoes by baking or boiling until soft, then mash until smooth.
- In a mixing bowl, combine the mashed sweet potatoes, cocoa powder, and sweetener.
- If using, add almond butter and vanilla extract, mixing until just combined.
- Pour the mixture into a baking dish lined with parchment paper.
- Optional: sprinkle sea salt on top.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes.
- Let cool, cut into squares, and serve.
Nutrition
Calories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 2000IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Notes
Feel free to customize these brownies with add-ins such as nuts, chocolate chips, or spices for a flavor twist.
To make them paleo-friendly, substitute almond flour for regular flour and coconut sugar for standard sweeteners.
These brownies can also be made without eggs—try using flaxseed meal or mashed banana as a binder.
Store leftovers in an airtight container at room temperature for up to four days, or freeze wrapped portions for up to three months.
Enjoy experimenting with toppings, like crushed nuts or a drizzle of nut butter for added flavor!
To make them paleo-friendly, substitute almond flour for regular flour and coconut sugar for standard sweeteners.
These brownies can also be made without eggs—try using flaxseed meal or mashed banana as a binder.
Store leftovers in an airtight container at room temperature for up to four days, or freeze wrapped portions for up to three months.
Enjoy experimenting with toppings, like crushed nuts or a drizzle of nut butter for added flavor!
Tried this recipe?Let us know how it was!