Fudgy Sweet Potato Brownies


  • 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

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