This rich, sweet potato brownies brownie allows you to feel good about chocolate and bone up on nutrients while you indulge a little! Nothing excites me more than cheating “cheat meals” by making healthy desserts that actually taste great. The recipe helps satisfy your sweet tooth with very little sugar (only 1 Cup of sugar for the entire batch), absolutely NO GRAINS, and no gluten!
There’s an added bonus to this chocolatey goodness; you enjoy added vitamins, fiber, and veggies…that’s right; VEGGIES (sweet potatoes to be exact!). By replacing all of the flour in traditional brownie recipes with nutritious sweet potatoes, you get the benefit of:
- calcium (hello, strong bones!)
- vitamins A and C (great for vision, beautiful skin, and a strong immune system)
This recipe has been tested in my kitchen to get the proportions just so! I did the hard work so you can just kick back, follow the recipe, and enjoy a delicious treat that with a great, fudgy texture.
Pssst…let people take a bite before you tell them the brownies are made with sweet potatoes; you’ll love their surprised reactions!
Adding the chopped chocolate to the hot sweet potatoes melts the chocolate right in the food processor! Who doesn’t love saving steps when cooking?!Print
sweet potato brownies
- 1 Cup sweet potatoes (cut into cubes)
- 4 ounces unsweetened chocolate (sometimes called baker’s chocolate) (chopped)
- 4 ounces (1/2 stick) unsalted butter (cut into cubes)
- 1 Cup granulated sugar (you can skim down to 3/4 Cup of sugar if desired)
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon vanilla extract
- 1/2 Cup cocoa powder
- Put the cubed sweet potatoes in a shallow pot and cover with water. Cover the pot with the lid (this will help it come to a boil faster) and bring the water to a boil over high heat.
- Let the sweet potatoes boil for 5-10 minutes until you can easily stick a fork into the sweet potatoes.
- While the sweet potatoes boil, line an 8X8 square baking dish with aluminum foil grease the foil with either oil or butter.
- Drain the sweet potatoes and add to a food processor. Add the chocolate to the hot sweet potatoes and run the food processor until a smooth puree forms.
- While the sweet potato + chocolate mixture is still hot, add the pieces of butter to the food processor and puree.
- To the food processor add the sugar, eggs, baking powder, salt, vanilla, and cocoa powder. Blend the ingredients until you have a smooth, even mixture.
- Pour the mixture into your lined baking dish and place in the oven. Bake for a total of 25-30 minutes (rotate the baking dish in the oven after 15 minutes. The brownies are done when a toothpick inserted in the center comes out clean.
- Allow the brownies to cool completely at room temperature (about 60 minutes). In my opinion, the brownies taste better after hanging out in the fridge for 30 minutes or longer!
- These brownies are best served chilled. They have a delightful, smooth, fudge consistency. Add a bit of crunch by mixing 1/2 cup of chopped walnuts into the batter before baking. You can even try adding cacao nibs or carob chips that will give a pleasant texture once the brownies are chilled!
- Fat: 172