For those who have been following us for a while now, you know that I have a bit of a sweet tooth. I love chocolate. Which means that I love ooey, gooey chocolate brownies, a LOT. The problem with most brownie recipes is that they use refined sugar, flour, eggs and butter. Now, what if I told you that these incredible brownies, are made without ANY of these ingredients yet taste totally legit? Allow me to introduce you to my favourite brownie recipe ever….Sweet Potato Brownies friends, these babies are a keeper.
I’ve tried and tested and re-tested a slew of different sweet potato brownie recipes, but none of them had all of the clean ingredients that I was hoping for and if they did, they just didn’t taste like the real thing. It wasn’t until I stumbled upon the recipe from The Greenhouse Cookbook, and adapted it just slightly to make, what I think are the perfect brownies.
The ingredients are so simple, including sweet potato (of course!), almond butter, honey, applesauce, chia seeds, cocoa, chocolate chips and baking soda. Stuff you probably have in your pantry that can be quickly combined to make a perfect dessert.
A dear friend of mine recently celebrated a birthday, and instead of cake I made these brownies for her. Let’s just say the kids went crazy over the brownies and had NO CLUE what they were eating was actually sweet potato (pretty sure that she loved it as well!).
So, if you are looking for a healthy alternative to a dessert that usually does not have the best rep, this is the recipe to make. Seriously good and you cannot detect the sweet potato AT ALL. Winning over here guys! So hope that you enjoy it as much as we all do.
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- 1 large sweet potato, baked
- 1 cup natural almond or cashew butter (I've used both with fantastic results)
- ½ cup honey
- 1 cup applesauce
- 3 teaspoons chia seeds
- 1½ cups cocoa powder
- ⅔ cups chocolate chips
- 2 teaspoons baking soda
- ½ teaspoon salt
- Preheat oven to 350 degrees F.
- You'll start off by roasting your sweet potato: pierce the sweet potato all over with a fork, wrap it in aluminum foil and place on a baking sheet. Roast the sweet potato for 45 min to 1 hr. Once soft, allow it to cool enough so that you can remove the skin and mash the flesh.
- Reduce heat to 325 degrees F and line a 9x9 inch baking dish with parchment paper.
- In a large bowl with an electric mixer, cream together the cooled sweet potato, almond/cashew butter, honey and applesauce.
- Once it is smooth with no clumps left, add the chia seeds, cocoa, chocolate chips, baking soda and salt. Stir gently until well incorporated with no lumps, but do not over mix.
- Bake for 26-30 minutes and remove from the oven and allow to cool.
- Then gently remove from baking dish, wrap in plastic wrap and freeze for an hour or so.
- When ready to serve I use a hot knife to cut the brownies and store in the fridge any leftovers in a tightly sealed container.