Fudgey Chocolate Sweet Potato Brownies
Brownies with sweet potato!? Yep, you read that right!
The Japanese sweet potato in these healthy treats is what helps it to stay soft, fudgey, moist and SO delicious! Not to mention it’s a complex carbohydrate that’s a great source of fiber and vitamins + minerals.
Gluten free and dairy free (and refined sugar free excluding the sugar in the chocolate chips), these are a great healthier alternative to to the traditional brownies we all grew up on as a kid.
This recipe calls for a Japanese sweet potato, but if you don’t have one on hand, you can also use a normal Garnet sweet potato. However, the Japanese variety is a bit creamier and sweeter so I definitely recommend using Japanese if you can! They have a dark purple skin and are a cream color on the inside.
Making these brownies is quick and easy once the sweet potato is baked, so give these tasty treats a try!
WHAT YOU NEED:
1.5 cups almond flour
1.5 cups mashed Japanese sweet potato
3/4 cup coconut sugar
3 tbsp cacao powder
1/4 tsp baking soda
1/4 tsp sea salt
Heaping 1/2 cup chocolate chips (or more if you want) and more for topping if desired.
HOW TO MAKE IT:
Mix all ingredients in a bowl.
Pour into parchment paper lined 8x8 pan.
Bake at 350 degrees for 30 mins.
Halfway through cooking, top with some additional chocolate chips and coarse sea salt if desired.