Sweet Potato Brownies

I found a brilliant recipe for sweet potato brownies by Danika Vanderpyl, and it turned out so so super amazingly. This article is a re-written version of the recipe. I am going to make it maybe every weekend now. 😋

Inspiration recipe: https://besidethemountain.com/sweet-potato-chocolate-brownies/#recipe

Ingredients

• 2 small sweet potatoes, or 1 medium to large sweet potato (I bought the ones wrapped in plastic wrap that go in the microwave for 5 minutes and come out baked 😀), 315kcal

▪ When cooked, this comes out to about 350g, but if you end up with anywhere from 250-375g, you should be good still. Very flexible recipe.

• 255g (~1 cup) creamy natural almond butter, 1515kcal

• 50g (~1/2 cup) unsweetened cocoa powder, 150kcal

• 110g maple syrup (~1/2 cup), 290kcal

▪ I used the Kirkland one

Instructions

1. Preheat oven to 350 degrees F.

2. Cook and peel your potatoes. I did them in the microwave and then peeled them (be careful, so hot, use gloves), but if you don't buy that kind, I recommend baking the potatoes in an air fryer, or in the original recipe, she boiled them, and that's awesome too. A can of drained yams in water would also be great!

3. Mash the sweet potatoes.

4. Add almond butter, cocoa powder, and maple syrup, and mix together.

5. Optional: use a hand mixer to make everything super smooth. But if you don't have one or don't want to use one, stirring thoroughly is enough.

6. Spread brownie mixture evenly into a non-stick pan, or one lined with parchment paper. 8x8 is what the recipe calls for, but I used the size I had (9x13?).

7. Bake for 25 minutes (edges should be coming up and a toothpick comes out mostly clean, add two minutes at a time as needed).

8. Let it cool.

9. Slice into 12 squares and enjoy or store in the refrigerator.

10. They taste amazing if you microwave them for 30 seconds before serving.

Nutrition Information

12 servings

Full recipe: ~2270kcal, 65g protein, 178g carb, 141g fat

Per serving: 190kcal, 5g protein, 15g carb, 12g fat