Sweet Potato Brownies Recipe
Sweet Potato Brownies—fudgy phytonutrients
Do you have some leftover sweet potatoes you’re looking to use up? Are you looking for a great recipe to bring home for the holidays? This sweet potato brownie recipe is decadent, packed full of nutrients, and satisfying! Sweet potatoes are a powerhouse of nutrition. They are high in vitamins A and C, which are essential for immune function and skin health. They also provide significant amounts of fiber, potassium, and several B vitamins. No one will believe there’s sweet potato hiding in these brownies. For an added bonus, tahini takes the creamy, fudginess of brownies to the next level. Even better? This recipe is free of top allergens soy, eggs, milk, peanuts, and tree nuts.
Wet Ingredients
1 cup sweet potato mash (1 medium sweet potato)
1/2 cup tahini
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Dry Ingredients
1/2 cup cocoa powder
1/2 cup all purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
mini chocolate chips
Directions
Preheat the oven to 350F and prepare a 9x9in pan.
In a mixing bowl, add tahini, sweet potato mash, vegetable oil, and vanilla extract. Mix ingredients until smooth and creamy.
Fold in the dry ingredients one at a time as the mixture thickens. The brownie batter should be a similar consistency to a crumbly cookie dough when fully combined.
Fold in desired amount of chocolate chips.
Press brownie batter into pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool and enjoy your nutrient dense, decadent brownies!
Brownies can be stored in the fridge for up to 4 days.