Sweet Potato Brownies

Sweet Potato Brownies are rich, fudgy, and naturally sweetened with wholesome ingredients. A healthier twist on a classic dessert that’s perfect for satisfying chocolate cravings without the guilt.

Course Dessert

Cuisine American

Keyword Brownies, Easy Recipes, Easy to Bake, Easy to Make, Healthy, Quick and Easy Recipe, Sweet Potato, Vegan

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings servings

Calories 272kcal

Equipment

Ingredients

1¼ cups sweet potato steamed
¾ cup almond butter
1/3 cup cacao powder
½ cup coconut condensed milk
1/3 cup dark chocolate chips plus more for topping

Instructions

Steam the sweet potatoes until tender. If using an @instantpotofficial , pressure cook on high for 38 minutes.
In your baking dish, combine the steamed sweet potatoes, almond butter, cacao powder, coconut condensed milk, and dark chocolate chips; spread it evenly.
Sprinkle additional dark chocolate chips on top.
Bake at 350°F for approximately 40 minutes or until set.
Allow the brownie to cool before slicing and serving.
Enjoy!

Notes

Let the brownies cool completely before cutting. They will look slightly underdone when they come out of the oven but they set up into a fudgy, sliceable texture as they cool. Cutting early produces a gooey mess rather than clean brownie squares.
Make sure the almond butter is well stirred before measuring. Separated almond butter with oil sitting on top will throw off the texture of the batter.
Coconut condensed milk is what makes these specifically dairy-free. It adds sweetness and a slightly rich, caramelized quality similar to regular condensed milk. Find it in the baking aisle near the regular condensed milk or in the natural foods section.
These brownies are better the next day. The flavor deepens overnight and the texture firms into exactly the fudgy, dense result you want.

Nutrition