Ingredients
Scale
- 1 cup mashed sweet potato (about 1 large sweet potato)
- ½ cup almond butter (or peanut butter)
- ¼ cup cocoa powder
- ¼ cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips (plus extra for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- If you haven’t already, bake or microwave your sweet potato until soft, then scoop out the flesh and mash until smooth. You want 1 full cup, so make sure you’ve got enough before you get started.
- In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract. Stir until everything is well mixed and relatively smooth.
- Add the cocoa powder, baking soda, and salt. Stir again until a thick batter forms — it will be denser than traditional brownie batter, and that’s exactly what you want.
- Fold in the chocolate chips, then pour the batter into your prepared pan. Use a spatula to spread it evenly all the way to the edges. Sprinkle a few extra chocolate chips on top if you’d like.
- Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Let the brownies cool in the pan for at least 15 minutes before cutting. They firm up quite a bit as they cool, so don’t skip this step.
- Slice into 16 squares and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
