1 cup cooked sweet potato mashed
1/2 cup almond butter. Can sub for any nut or seed butter of choice
2 tbsp pure maple syrup
1/4 cup cocoa powder
1/2 cup chocolate chips of choice (Optional) or nuts
Preheat the oven to 350F and grease a loaf pan and set aside.
In a high-speed blender or food processor, combine all the ingredients and blend well until a smooth brownie batter remains.
Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week.
To freeze. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months.
To thaw. Thaw brownies by keeping them out at room temperature or in the fridge overnight.
Serving: 1Brownie | Calories: 185kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Potassium: 3mg | Fiber: 6g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 6g