Sweet Potato Brownies

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Even though they're healthy, they're sweet, rich, and chocolatey.

We here at SkinnyMs. believe that you don’t have to give up the foods you love in order to be healthy. If you make healthy substitutions to your favorite dessert recipes, you can enjoy sweets without sacrificing your health. These sweet potato brownies are a perfect example. Sweet potatoes are high in fiber, vitamin A, and vitamin C, which makes them a nutritious addition to any dish. These brownies also have whole-wheat flour, which is high in fiber, and almond butter, which is high in healthy fats.

Don’t worry, though. Even though they’re healthy, they’re sweet, rich, and chocolatey. They just happen to get their wonderful sweetness without the help of refined sugar. Maple syrup and cocoa powder are to thank for that!

0 from 0 votes

Sweet Potato Brownies

With nutritious ingredients, feel free to indulge a little with these scrumptious brownies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 12 people
Serving Size 1 brownie
Course Dessert
Cuisine American
Author SkinnyMs.

Ingredients

  • 3/4 cup almond butter
  • 3 tablespoons pure maple syrup
  • 1 1/4 cup sweet potatoes cooked and mashed
  • 1/2 cup cocoa powder
  • 3/4 cup whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup semisweet chocolate chips optional

Instructions

  • Preheat oven to 350 degrees. Lightly spray an 8X8 inch pan with non-stick spray.
  • In a small saucepot, melt the almond butter and maple syrup over medium heat; stirring constantly. Once melted, remove from heat and stir in mashed sweet potato, cocoa powder, flour, and salt until smooth. Gently fold in chocolate chips.
  • Pour mixture into prepared pan and bake for 15 to 20 minutes or until and a toothpick inserted into the center comes out clean. Allow brownies to cool completely before slicing. Store refrigerated in an airtight container.

Nutrition Information

Serving: 1brownie | Calories: 155kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 90mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, dairy-free, Diabetic-Friendly, Holiday, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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13 Comments

  1. I don’t like the thought of when vegetables are used in deserts but I can’t simply deny taste. I am a complete convert when it comes to eating this after trying a brownie with beetroot. It actually made it so moist! (Sorry for using that word). I still don’t like to know the ingredients if I can help it. It will give you prejudice before you eat! But this looks nice! I have never thought about sweet potato in desert before. Makes sense when you think about it.

  2. Hey, I made a batch this morning and they taste amazing!! Thanks for the recipe! How long do these keep for? Xxxx

    1. You’re very welcome! These can keep for a few days, covered. You might be able to keep them a day or two longer if refrigerated.

  3. Second baked good I have made this week from the website that did not turn out as described. What kind of almond butter “melts”? I used Once Again brand, and it just clumped up densely. When I got the rest of the ingredients in, the mixture looked like sand, no way it was going to “pour” into the pan! I drizzled a few tablespoons of almond milk in just so I could pack it into the pan. I pressed the chocolate chips on top. It’s in the oven now…who knows? I have a feeling they will be delicious. Next time I think I will use a food processor to blend the maple syrup and almond butter, then add the sweet potato, then the dry ingredients, and pulse until it comes together.

  4. I used peanut butter and the mixture was very dense when I finished; very much like cookie batter – Since it was so hard to spread I added a little water and canola oil to get it to lay flat in the pan. – Here’s hoping that it’s edible!

    1. Peanut butter is often thicker – adding water to thin is a great idea! Canola oil can cause the finished brownie to be very greasy if too much is added.

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