Sweet Potato Brownies

5 from 2 votes

These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!

Prep Time10

Cook Time45

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: brownies

Calories: 181kcal

To cook sweet potatoes, preheat oven to 425 F and line 8x8 baking dish with parchment paper. Wash and dry sweet potatoes, then poke randomly with a fork all round and bake for 45 minutes or until soft. You can also cut them in half to reduce baking time. Cool and remove flesh to measure out 1 3/4 cups of it, pack into a cup.
Reduce heat to 350 degrees F and line same 8 x 8 square baking dish with fresh sheet of unbleached parchment paper. Set aside.
In a food processor, add sweet potato mash, almond butter, maple syrup, cacao powder, vanilla and salt. Process until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to combine.
Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 1 tablespoon of mini chocolate chips. Bake for 45 minutes or until toothpick inserted in the center comes out almost clean and batter is no more jiggly in the center.
Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
Freeze: Freeze in an airtight container for up to 3 months.