Sweet Potato Brownie
Today we're turning a roasted sweet potato into a very tasty low sugar brownie. Naturally gluten free, no refined sugars, no refined seed oils, no preservatives! Much better for you than store bought and equally delicious!
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Servings: 16
Calories: 67kcal
Equipment
- 1 8x8 baking dish
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 1 pre-cooked sweet potato (peeled and mashed); you need about 1 cup *see method in instructions
- 2 eggs
- 1/4 cup maple syrup use 1/2 cup if you're used to real sugar or have a sweet tooth
- 1/2 cup cocoa powder
- 1/4 cup natural peanut butter
- 1/4 cup chocolate chips optional
- 1 tsp vanilla
- 3 tbsp coconut flour
- 1 tsp avocado oil
Instructions
To Prepare the Sweet Potato
- My favourite method for cooking sweet potato is to use my Instant Pot. Simply add unpeeled sweet potato to the basket. Add 1 cup of water and pressure cook on high for 12 minutes. The peel comes off very easily with your fingers after cooking.
- Or bake sweet potato in a 425 F oven for 45 -60 minutes.
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan with a touch of avocado oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the cooked sweet potato until smooth.
- Add the eggs, maple syrup, cocoa powder, natural peanut butter, and vanilla, chocolate chips (optional) to the bowl with the sweet potato. Mix well until all the ingredients are thoroughly combined.
- Gradually add the coconut flour to the mixture, stirring until it forms a thick batter. The coconut flour will help bind the ingredients together and absorb any excess moisture.
- Once the batter is well combined, pour it into the prepared baking pan, spreading it out evenly with a wooden spoon or spatula.
- Bake the brownies in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and allow them to cool in the pan for at least 10 minutes before slicing and serving.
Notes
Substitutions:
Substitute 1.25 cup of mashed pumpkin (not pumpkin pie filling), mashed acorn squash for sweet potato.
Substitute tahini for natural peanut butter for nut free option.
Substitute tapioca flour or almond flour for coconut flour.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 7.9g | Protein: 2.7g | Fat: 3.3g | Saturated Fat: 1.1g | Sodium: 26mg | Potassium: 91mg | Fiber: 1.9g | Sugar: 3.8g