Low Sodium Sweet Potato Brownie
Indulge guilt-free with these flavorful Low Sodium Sweet Potato Brownies, a nutrient-packed twist on the classic treat! Sweet potato puree forms the base of these fudgy brownies, lending natural sweetness and moisture while boosting fiber and vitamins. This recipe skips the heavy sodium and instead uses wholesome ingredients like almond flour, unsweetened cocoa powder, and maple syrup for a rich, chocolatey bite without the guilt. Low sodium dark chocolate chips add pockets of melt-in-your-mouth decadence, while a hint of vanilla rounds out the sweetness. Perfect for a quick and easy dessert, these brownies take only 15 minutes to prep and bake to perfection in just 25 minutes. With no refined sugar, gluten, or excessive salt, these sweet potato brownies are a healthier yet indulgent treat the whole family will love.
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed, cooked and peeled)
- 1 cup Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.33 cup Maple syrup
- 0.25 cup Dark chocolate chips (low sodium)
- 2 tablespoons Coconut oil (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder (low sodium or sodium-free)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk together until smooth and well combined.
In a separate bowl, mix the almond flour, cocoa powder, and baking powder until uniform.
Slowly add the dry ingredients to the wet mixture, stirring until no dry lumps remain.
Fold in the dark chocolate chips to distribute them evenly throughout the batter.
Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula.
Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Allow the brownies to cool in the pan for 10 minutes, then lift them out using the parchment paper overhang and transfer to a wire rack to cool completely.
Slice into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 114.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 442 mg | 34% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
