Paleo Sweet Potato Brownie
Indulge your sweet tooth guilt-free with this Paleo Sweet Potato Brownie recipe—an irresistible treat made entirely with wholesome, gluten-free, and dairy-free ingredients! These rich and fudgy brownies are naturally sweetened with maple syrup and feature the subtle earthiness of cooked sweet potato paired with almond butter for a creamy texture. Cocoa powder adds a decadent chocolate flavor, while coconut flour ensures a perfectly moist yet sturdy consistency. Plus, optional dark chocolate chips take the decadence to the next level! Quick to prepare with just 15 minutes of prep and ready in under 30 minutes, these Paleo-friendly brownies are perfect for satisfying dessert cravings, entertaining guests, or packing for on-the-go snacks. Serve them straight from the pan or chilled with your favorite dairy-free milk or coffee for a truly delightful experience.
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Recipe Information
Ingredients
- 1 cup Sweet potato (cooked and mashed)
- 1 cup Almond butter
- 1/3 cup Cocoa powder (unsweetened)
- 1/4 cup Maple syrup
- 2 tablespoons Coconut flour
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 cup Dark chocolate chips (Paleo-friendly, optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the cooked and mashed sweet potato, almond butter, eggs, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
In a separate bowl, whisk together the cocoa powder, coconut flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully mixed. The batter will be thick.
Fold in the dark chocolate chips if you're using them.
Transfer the batter to the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 9 squares.
Serve and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 108.1 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 954 mg | 73% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4608 mg | 98% | |
*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.
