Sweet Potato Brownies
Sweet Potato Brownies
Ingredients
For the Original Version
- 1 cup mashed sweet potato
- 1 cup natural peanut butter
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup
- 1/2 cup dark chocolate chips
For the Lower Calorie Version (Alternative)
- 1 cup mashed sweet potato
- 1/2 cup natural peanut butter
- 1/2 cup powdered peanut butter, mixed with water to a smooth peanut butter consistency
- 1/8 cup cocoa powder
- 1/2 scoop chocolate protein powder
- 1/4 cup sugar-free maple syrup
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat the oven to 180°C / 350°F. Roast sweet potatoes whole with their skin on until they are completely soft in the middle. This can take 45-60 minutes depending on the size of the sweet potatoes.
⏱️ 60 min•🌡️ 180
- 2
Line an 8 x 8 inch (20 x 20 cm) pan with baking paper, ensuring some overhang to easily lift the brownies out later.
⏱️ 2 min
- 3
Once the sweet potatoes are roasted and cooled slightly, peel them and place the mashed sweet potato in a bowl. Add the peanut butter (for the lower calorie version, ensure powdered peanut butter is mixed with water to a smooth consistency before adding), cocoa powder, and maple syrup (or sugar-free maple syrup for the lower calorie version). Mix until the mixture is smooth and well combined.
⏱️ 8 min
- 4
Gently fold through the dark chocolate chips into the brownie mixture.
⏱️ 2 min
- 5
Spread the mixture evenly into the prepared pan, using a spatula to smooth the top.
⏱️ 3 min
- 6
Bake for 18–21 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
⏱️ 20 min•🌡️ 180
- 7
Allow the brownies to cool completely in the pan before slicing. They will firm up as they set, making them easier to cut and handle.
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Brownies
For the Original Version
- 1 cup mashed sweet potato
- 1 cup natural peanut butter
- 1/4 cup cocoa powder
- 1/4 cup pure maple syrup
- 1/2 cup dark chocolate chips
For the Lower Calorie Version (Alternative)
- 1 cup mashed sweet potato
- 1/2 cup natural peanut butter
- 1/2 cup powdered peanut butter, mixed with water to a smooth peanut butter consistency
- 1/8 cup cocoa powder
- 1/2 scoop chocolate protein powder
- 1/4 cup sugar-free maple syrup
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat the oven to 180°C / 350°F. Roast sweet potatoes whole with their skin on until they are completely soft in the middle. This can take 45-60 minutes depending on the size of the sweet potatoes.
⏱️ 60 min•🌡️ 180 - 2
Line an 8 x 8 inch (20 x 20 cm) pan with baking paper, ensuring some overhang to easily lift the brownies out later.
⏱️ 2 min - 3
Once the sweet potatoes are roasted and cooled slightly, peel them and place the mashed sweet potato in a bowl. Add the peanut butter (for the lower calorie version, ensure powdered peanut butter is mixed with water to a smooth consistency before adding), cocoa powder, and maple syrup (or sugar-free maple syrup for the lower calorie version). Mix until the mixture is smooth and well combined.
⏱️ 8 min - 4
Gently fold through the dark chocolate chips into the brownie mixture.
⏱️ 2 min - 5
Spread the mixture evenly into the prepared pan, using a spatula to smooth the top.
⏱️ 3 min - 6
Bake for 18–21 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
⏱️ 20 min•🌡️ 180 - 7
Allow the brownies to cool completely in the pan before slicing. They will firm up as they set, making them easier to cut and handle.