Sweet potato brownies were not something I expected my kids to love. But they surprised me! Or maybe, the recipe surprised us all. This simple, healthy brownie recipe was easy to make, and a fun way to enjoy a chocolate treat.
When we bake sweet potatoes for dinner, we often make extra for leftovers. Instead of having another stuffed sweet potato, I decided to test out a sweet potato brownie recipe. I often read a recipe and start making edits in my head. Today’s recipe is my tested version.
Using a blender for baking
One of the easiest things I’ve learned over the past few years of baking is how much easier it is to use a blender for baking projects. For muffins, brownies, or quick breads, you’ll often find me tossing all the ingredients into the blender to create a batter. These sweet potato brownies were no exception.
The reason why is not because it makes everything taste that much better.
A much more important reason.
I think most people dislike baking because of all the clean-up involved. The end results are always worth it, but the clean-up is for the birds.
Use your blender my friend. Easiest clean up ever. Add hot water and a squirt of dish soap to the blender and blend on high till it’s sparkling clean. Thank me later!
Sweet Potato Brownie Recipe
I am creating this recipe with the assumption that you already have cooked sweet potatoes on hand. If you don’t, cook 1-2 sweet potatoes at 400º for about 35-40 minutes, or until you can pierce it with a fork easily. Let cool to make it easier to handle. You will need 1 cup of sweet potato for the brownie recipe, and remove the skins.
You could probably also sub in canned sweet potato or pumpkin and it will all still work. The chocolate flavor is clearly the star of the show. The vegetable’s responsibility is to keep the brownie rich and gooey.
Another cooking hack you need to notice. Keep a bunch of binder clips in your kitchen. I use them to secure the parchment paper to pans when I’m working with them. It’s like having an extra set of hands. (way better than kids who are really just there to lick the bowl when we are done.)
- 1 cup sweet potato cooked, skins removed
- 1 cup almond butter sub peanut butter, cashew butter
- 1/2 cup maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup oat flour sub all-purpose or gluten-free cup-for-cup
- 1/4 cup raw cacao powder sub 1/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
- Preheat oven to 350º
- Prepare an 8x8 glass pan with parchment paper, or grease with coconut oil.
- In your high-speed blender, add ingredients in order listed above. Do not add chocolate chips to the blender.
- Blend ingredients until smooth. Add in 1/4 cup of the chocolate chips. Stir with a long wooden spoon to combine.
- Pour sweet potato brownie batter into the prepared pan. Sprinkle the balance of chocolate chips on the top of the batter.
- Bake for 30-40 minutes, or until set. Let cool slightly before serving. Enjoy!
Thanks for reading friend. Please share this post or pin the image below. Thank you and enjoy!
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