Why make conventional brownies when you can make an upgraded healthy version, complete with hidden veggies? You may have tried my Black Bean Brownies so it’s time to shake things up and make Sweet Potato Brownies with even less ingredients. These sweet treats are goofproof (just mix all ingredients in a blender), taste oh! so moist and delicious and absolutely qualify as an approved breakfast food (hey, more nutritious than most packaged cereal). 100% approved by my kids and I can’t make them fast enough. The best thing? They are completely grain, sugar and dairy free so great for anyone on restricted diets.
The most time consuming part is roasting the sweet potato so make some ahead of time for dinner and save one for this recipe. Here you go, enjoy and don’t eat the whole batch all at once.
P.S. If you like frosting on your brownies, melt some dark chocolate with canned coconut cream for a clean and yummy alternate.
- 1 large sweet potato 2 cups roasted
- 8 dates pitted (make sure they are nice and soft)
- 1/2 cup almond butter
- 1 egg
- 1 tsp vanilla
- 8 tbs raw cacao powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Preheat oven to 425F. Bake the sweet potato for about 35 minutes until soft when pierced with a fork. Cool, peel and cut into small pieces, you want to have 2 cups of packed sweet potato.
Decrease oven temperature to 350F.
Line an 8x8 baking pan with parchment paper.
Place all ingredients except for the chocolate chips in a strong blender, like the VItamix. Blend on high, for about 1 minute, until everything is combined and dates are pureed.
Add chocolate chips and stir by hand.
Pour mixture into the parchment paper lined pan and smooth on top.
Bake for about 35-40 minutes until toothpick comes out clean. Definitely check after 35 minutes! you don't want to overbake.