Sweet Potato Brownies

If you’re craving something chocolatey but want a more balanced option, these Sweet Potato Brownies are a must-try.

They’re rich, fudgy, and full of flavor—without feeling like you’re missing out. In fact, they’ve quickly become a client favorite for exactly that reason.

If you’ve ever tried a “healthy” brownie and felt like something was off, you’re not alone. The difference here is that this recipe focuses on simple ingredient swaps that enhance both flavor and function.

Made with nutrient-dense ingredients like sweet potato, these brownies offer a more satisfying option that can help support your energy and keep you feeling good—something that matters even more in midlife.

Because you don’t have to give up the foods you enjoy—you just need a smarter way to build them in.

Ingredients

• 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

Directions

1. Preheat the oven to 350 degrees.

2. Spray an 8x8 pan with non-stick cooking spray and set aside.

3. 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.

4. Place nut butter in a small bowl to warm on medium high in the microwave (approximately 30 seconds).

5. 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.

6. Spread brownie mixture into cake pan and smooth evenly.

7. Bake for 20-25 minutes (or until toothpick comes out clean).

8. Cool on a rack for 10-15 minutes before slicing.

Eat and Enjoy!

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