Updated: Jan 13
Looking for a way to satisfy your sweet tooth without all that added sugar and fluff?
You're going to love these Sweet Potato Brownies!
A few years ago now they became my absolute favorite brownie. They're rich and creamy, reminiscent of a delectable chocolate fudge, and so easy to make, I can't get enough!
Have you ever tried a "healthy" brownie before and instantly noticed what's missing? Yep. Been there, done that. And friend, that's just one reason I'm so passionate about making eating better FUN!
You shouldn't have to give up your favorite fun foods in the name of eating better. Good news, you don't. And with a few simple level up swaps, you reap all the nutrient benefits without all the added (and unnecessary) fluff!
These delicious brownies are so rich and decadent, you'll never miss what's missing.
1 C mashed sweet potato
1/2 C creamy natural peanut butter (or sub with nut butter alternative)
2 Tbsp. honey
1 tsp. vanilla
4 Tbsp. cocoa powder
1/2 - 1 tsp. cinnamon
Preheat the oven to 350 degrees.
Spray an 8x8 pan with non-stick cooking spray and set aside.
Prep your sweet potato for mashing - I find boiling the simplest and quickest method. Simply peel, chop and boil the potato until tender, drain water and mash with hand mixer on high speed until smooth.
Place nut butter in a small bowl to warm on medium high in the microwave (approximately 30 seconds).
Add mashed sweet potato, warmed nut butter, honey, vanilla, cocoa powder and cinnamon to a medium size bowl and blend on low-medium speed with a hand mixer until smooth.
Spread brownie mixture into cake pan and smooth evenly.
Bake for 20-25 minutes (or until toothpick comes out clean).
Cool on a rack for 10-15 minutes before slicing.
Eat and Enjoy!