Nutrient-Rich Treat: Sweet Potato Brownies

These brownies are one of our favorite recipes. They’re a nutritious spin on the traditional brownie recipe. Packed with flavor, they also contain a handful of nutritious ingredients.

Recipe by: @athomewithastghik

Ingredients:

🍠 3/4 cup sweet potato purée 
🍠 1/2 cup almond butter 
🍠 1/2 cup maple syrup
🍠 2 tablespoons coconut sugar 
🍠 1 tablespoon ground flaxseed 
🍠 1/2 teaspoon ground cinnamon 
🍠 1 teaspoon pure vanilla extract 
🍠 1/4 teaspoon salt 
🍠 1/2 cup cacao powder
🍠 2/3 cup almond flour
🍠 1/4 cup walnuts, crushed (optional) 
🍠 1 teaspoon baking powder 
🍠 2 tablespoons all-purpose flour 
🍠 1/3 cup mini semi-sweet chocolate chips 

Note: You may leave the all-purpose flour out, but once cooked and cooled, the brownie might fall apart a bit once it’s cut into. As a result, it will need to be refrigerated for 24 hours; this will help it hold its shape. 

Instructions:

1. Scrub clean the sweet potato, peel the skin off, and cut the ends off. Cut it into chunks and cook the sweet potato by steaming it for 20 minutes.

2. Once cooled, mash the sweet potato well and measure 3/4 cup. Set it aside. Preheat the oven to 350°F

3. Butter a square 8-inch baking dish and place parchment paper on top. The butter will help the parchment paper stick to the baking dish. I like to butter the parchment paper as well. 

4. Add the mashed sweet potato to a bowl. Also add almond butter, maple syrup, coconut sugar, ground flaxseed, vanilla extract, ground cinnamon, and salt. Mix to incorporate.

5. Add almond flour, baking powder, crushed walnuts (measure 1/4 of the walnuts first, then crush them), cacao powder, and all-purpose flour. Mix to incorporate. Fold the mini semi-sweet chocolate chips into the batter.

6. Transfer to the baking dish and spread it out evenly. Bake 35-38 minutes, the center will feel somewhat firm (and a bit soft) to the touch. Remove from the oven and allow to sit in the pan for 40 minutes to cool. This will also help it firm up some more. 

7. Lift brownie with parchment paper from the baking pan and cut into squares. Serve immediately or place in an airtight container (with wax paper in-between each layer to prevent from sticking to one another) and keep in the refrigerator. Store leftovers in an airtight container in the refrigerator.