Healthy Sweet Potato Brownies Recipe

 Sweet potato brownies are a healthier alternative to traditional brownies, made with nutrient-rich sweet potatoes that add natural sweetness, moisture, and a soft fudgy texture. These brownies are flourless, gluten-free, and refined sugar–free, making them a guilt-free dessert option. They are perfect for anyone looking for a healthier treat without compromising on flavor.

1. Ingredients (makes 12 brownies):

  1. 1 ½ cups mashed sweet potato (about 2 medium sweet potatoes, cooked and peeled)

  2. ½ cup almond butter or peanut butter (unsweetened)

  3. ½ cup cocoa powder (unsweetened)

  4. ⅓ cup maple syrup or honey

  5. 2 large eggs

  6. 1 tsp vanilla extract

  7. 1 tsp baking powder

  8. ½ tsp cinnamon (optional)

  9. Pinch of salt

  10. ½ cup dark chocolate chips (optional, for extra richness)

2. Cooking and Serving Details:

  1. Servings: 12 brownies

  2. Preparation time: 15 minutes

  3. Cooking time: 25–30 minutes

  4. Total time: 40–45 minutes

3. Method:

  1. Prepare the Sweet Potatoes: Peel and chop 2 medium sweet potatoes. Steam or boil until fork-tender, about 15 minutes. Mash until smooth and measure 1 ½ cups. Tip: Baking the sweet potatoes instead of boiling makes them sweeter and gives the brownies a richer flavor.

  2. Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract. Stir until well combined. Tip: For a vegan version, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested for 5 minutes).

  3. Add Dry Ingredients: Add cocoa powder, baking powder, cinnamon, and salt. Mix until smooth. Tip: Sift the cocoa powder before adding to avoid lumps.

  4. Fold in Chocolate Chips: Gently stir in half of the chocolate chips for extra richness. Reserve the rest for topping.

  5. Prepare the Baking Pan: Line an 8x8-inch baking pan with parchment paper. Pour the batter in and spread evenly. Sprinkle remaining chocolate chips on top.

  6. Bake: Place in a preheated oven at 180°C (350°F) and bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs. Tip: Do not overbake—brownies firm up as they cool.

  7. Cool and Slice: Allow brownies to cool completely in the pan before cutting into 12 squares. Cooling helps them set and improves their fudgy texture.

4. Serving Suggestions:

  1. Enjoy plain or with a drizzle of almond butter.

  2. Serve with Greek yogurt for extra protein.

  3. Pair with fresh berries for a refreshing contrast.

5. Extra Tips:

  1. For nut-free brownies, use sunflower seed butter instead of almond butter.

  2. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

  3. These brownies also freeze well for up to 2 months.

  4. Add chopped walnuts or pecans for crunch.

6. Nutrition per brownie (1 of 12):

  1. Calories: ~150 kcal

  2. Protein: 4 g

  3. Carbohydrates: 18 g

  4. Fat: 7 g

  5. Fiber: 3 g

  6. Sugar: 9 g

  7. Sodium: 90 mg

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