1. Can I use canned sweet potatoes instead of fresh ones?

Yes, canned sweet potatoes work perfectly as a substitute for fresh ones. However, make sure they are unsweetened and free from added preservatives to maintain the natural flavor and health benefits.

2. How do I make these brownies vegan?

To make the recipe vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use dairy free chocolate chips. These swaps ensure the brownies remain plant based while retaining their fudgy texture.

3. Can I make sweet potato brownies nut-free?

Absolutely! Simply replace nut butter with sunflower seed butter or another seed based alternative. Additionally, ensure your chocolate chips are allergen free for a completely nut free dessert.

4. What’s the best way to store sweet potato brownies?

Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual pieces in parchment paper and aluminum foil, then place them in a freezer safe bag. This way, they can be frozen for up to 3 months.

Sweet Potato Brownies: Easy, Healthy, and Guilt-Free

Description

These sweet potato brownies are rich, fudgy, and packed with wholesome ingredients for the perfect guilt-free indulgence. Whether you’re baking for breakfast, dessert, or a healthy snack, these easy brownies satisfy every craving with nutritious flair.

Ingredients

Scale

1 cup sweet potato puree (fresh or canned, unsweetened)
1/2 cup cocoa powder
1/3 cup maple syrup
1/2 cup nut butter (almond or peanut)
2 eggs (or flax eggs for vegan)
1/2 cup almond flour
1/2 cup chocolate chips (dairy-free optional)
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper.
Prepare sweet potato puree by roasting, boiling, or microwaving sweet potatoes until tender. Mash or blend until smooth.
In a large bowl, mix 1 cup sweet potato puree, 1/2 cup nut butter, 1/3 cup maple syrup, 2 eggs or flax eggs, and 1 tsp vanilla extract until smooth.
In a separate bowl, sift together 1/2 cup cocoa powder, 1/2 cup almond flour, and a pinch of salt.
Gradually fold dry ingredients into the wet mixture. Stir until just combined.
Fold in 1/2 cup chocolate chips and any other desired mix-ins like nuts or coconut. Optionally sprinkle more chocolate chips on top.
Pour batter into prepared pan and spread evenly.
Bake for 20–25 minutes for gooey texture, or up to 30 minutes for a firmer brownie.
Let brownies cool completely before slicing to set the fudgy texture.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave for 10–15 seconds for a warm treat anytime!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Healthy

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 10g
Sodium: 100mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Keywords: sweet potato brownies, healthy dessert, gluten-free, paleo, vegan option, guilt-free chocolate