Ingredients
Method
Prep the Sweet Potatoes
- Begin by preparing your sweet potatoes. Peel and chop one medium sweet potato, and steam or boil it until tender, about 10–12 minutes.
- Once cooked, let it cool slightly and then mash it thoroughly until smooth. You’ll need about one cup of mashed sweet potato for this recipe.
Mix the Wet Ingredients
- In a large mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup. Stir until the ingredients are well-blended.
- The sweet potato and almond butter add natural creaminess to these brownies, helping achieve that fudgy texture.
Add the Dry Ingredients
- Next, add the cocoa powder, oat flour, vanilla extract, baking powder, and salt to the wet ingredients. Use a spatula or wooden spoon to mix until everything is well incorporated.
- The batter should be thick and slightly sticky. If you’re adding dairy-free chocolate chips, fold them in at this stage.
Bake
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting once the brownies are baked. Pour the batter into the pan, spreading it out evenly with the back of a spoon or spatula.
- Place the pan in the preheated oven and bake for 20–25 minutes. You’ll know they’re done when the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
- Be careful not to overbake, as these brownies should remain fudgy!
Cool and Cut
- Let the brownies cool completely in the pan before cutting them. This is crucial for getting neat slices and allowing the brownies to firm up a bit. Once cooled, lift them out of the pan using the parchment paper overhang, then cut them into squares.
Enjoy!
- Serve these Sweet Potato Brownies as they are or with a sprinkle of sea salt on top for an extra flavor boost. They’re perfect as an after-dinner dessert, a quick snack, or even a breakfast treat!