This week, we had some leftover sweet potatoes, so we turned them into our favourite healthy brownies! These sweet potato brownies are one of my favourite ways to indulge mindfully as they are loaded with nutrients while still being chocolatey, fudgy and delicious!
There is SO much to love about this healthy, easy brownie recipe.
- Full of nutrients: Sweet potatoes not only make these brownies taste delicious, but they add so much fiber, vitamins, and minerals to your diet.
- Happiness in every bite: It’s no secret that brownies are one of the most popular comfort foods. These sweet potato brownies let you indulge without the guilt!
- This is a super easy recipe to get the kids involved with which will help get their veggie intake up for the day!
Why we love them!
Sweet Potatoes: The star of these brownies! Sweet potatoes contain more potassium than bananas (fun fact!), They are also a great source of complex carbohydrates, fiber, Vitamin A, Vitamin C, Vitamin B6, Manganese, and more!
Nut Butter: Nut butters are packed with protein that keep your body sustained for hours. They are also a great source of healthy fats to support the production of healthy hormones and reduce inflammation.
Cacao powder: Exceptionally rich in antioxidants and is packed with phytochemicals and important nutrients that have been found to support skin health, heart health, blood sugar control, and healthy moods.
Eggs: Eggs are an excellent source of protein and other essential nutrients including choline, which the brain and nervous system require for the regulation of mood and memory. Choline has also shown to help with a healthy pregnancy & improve foetal brain development.
- 1 cup mashed (peeled and cooked sweet potato)
- 2 eggs
- 1/2 cup peanut butter (or choice of nut butter)
- 1/2 cup raw Cacao powder
- 2 tbs maple syrup
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp Himalayan salt
- 2/3 cup coconut or oat flour
- 2 1/2 tbsp coconut oil (melted)
- 1/3 cup Dark Chocolate Chips (optional)
- 1/2 teaspoon cinnamon (optional)
- Cook the sweet potato according to your preferred method. Bake or boil and mash for puree consistency. Allow the potato to cool (I transfer it to a sealable container and refrigerate it). Note: you can cook the potato and refrigerate it up to 5 days in advance.
- Preheat oven to 180 degrees C. Line a baking tray with baking paper. Set aside.
- To a large mixing bowl, add in sweet potato puree, maple syrup, nut butter, vanilla extract, eggs and melted coconut oil and stir until smooth.
- Next mix in the cocoa powder, flour, baking soda, cinnamon and sea salt until a thick, scoopable batter is achieved. (use food processor or Nutra Bullet if needed)
- Transfer batter to your baking dish and spread into an even layer using a spoon or rubber spatula. Then top with chocolate chips (optional)
- Bake for 25 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.
- Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.
For anyone concerned, you can’t taste the sweet potato. It just adds to the soft texture, adds natural sweetness, as well as contributing to its nutritional value. The sweet potato is an important ingredient to help bind the mixture. We promise the kiddies will love them!