If you are at all like me, you are always craving something chocolate that will satisfy the occasional sweet tooth without messing up your grain free life. Or you just would like to have your dessert option when others around you are eating their brownie delight! Search no more! Not only have I found a brownie recipe that will be just what you need when you have that craving, but you’ll get some great nutrition from it as well!
Sweet Potato Brownies
- 1 c. mashed sweet potato, or comote (in Costa Rica)
- ½ c. almond butter
- 3 Tbsp. raw local honey
- 1/8 c. cocoa powder
- 1/2 c. sugar
- 1 Tbsp. pure vanilla extract
- Peel and boil enough sweet potato to yield one cup. Approximately 1 lg. sweet potato.
- Once the sweet potato has cooled, mash it gently.
- Preheat the oven to 350 and grease a small cake/loaf pan.
- In a small pot on the stove, melt the almond butter in with the honey.
- In a large bowl add the mashed sweet potato, melted nut butter and maple syrup blend, and cocoa powder. Mix well by hand.
- Pour mixture into your greased pan and bake for 25 – 30 minutes or until cooked through.
- Remove from the oven and allow to cool completely before slicing and refrigerating.
These brownies are best when cooled completely. Store in fridge or freezer and enjoy a fudge-like treat that is nutritious!
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If you wish to share this recipe, please provide the link back to this recipe here on my website wherever you may share it. If you make changes to the recipe, I ask that you rewrite the recipe in your own words as well as provide a link back to this recipe giving credit as the original recipe that you adapted from. Thank you for your integrity and support! (Plus, I would love to know what changes you make in your own creativity and flavor palates so that we can all benefit from each other!)