Gooey Sweet Potato Chocolate Brownies
I discovered the magic of sweet potatoes in desserts when a friend made sweet potato brownies at a potluck. I was amazed at how rich and fudgy they were, without the need for butter or eggs. Since then, I’ve been tweaking this recipe, and it has become one of my favorite fall desserts.
Description
These fudgy brownies get their moist texture from sweet potato, making them not only delicious but also packed with nutrients. The combination of chocolate and sweet potato creates a decadent yet wholesome dessert perfect for fall.
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix together mashed sweet potato, almond butter, maple syrup, and vanilla extract.
- Stir in cocoa powder, almond flour, and baking soda until well combined.
- Pour the batter into a lined baking dish.
- Bake for 25 minutes until set.
- Let cool for 10 minutes before slicing into squares.
Note
Add vegan chocolate chips for extra indulgence.
These brownies store well in the fridge for up to a week.
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