Soy-Free Sweet Potato Brownie
Indulge in the decadently rich and fudgy goodness of these Soy-Free Sweet Potato Brownies—a wholesome twist on a classic treat! Made with creamy mashed sweet potatoes, almond butter, and unsweetened cocoa powder, these gluten-free brownies are naturally sweetened with coconut sugar for a guilt-free dessert packed with flavor. Almond flour gives them a tender texture, while dairy-free, soy-free dark chocolate chips add an optional burst of sweetness with every bite. With just 15 minutes of prep and straightforward instructions, this easy recipe is perfect for health-conscious bakers or anyone who loves a nutrient-dense treat. Enjoy them fresh or store them for later—they’re irresistibly satisfying either way!
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed, from roasted or steamed)
- 1 cup Almond butter (or any unsweetened nut/seed butter of choice)
- 0.75 cup Coconut sugar (or granulated maple sugar)
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 cup Almond flour
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips (dairy-free, soy-free, optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, combine the mashed sweet potato, almond butter, coconut sugar, and vanilla extract. Mix until smooth and well incorporated.
Sift in the cocoa powder, almond flour, baking powder, and salt. Stir until a thick, cohesive batter forms.
If desired, fold in the dark chocolate chips for added texture and sweetness.
Transfer the batter into the prepared baking dish, spreading it out evenly into all corners with a spatula.
Smooth the top with the back of the spatula, and sprinkle a few extra chocolate chips on top if you'd like.
Bake in the preheated oven for 25 minutes, or until the top appears set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan, about 30 minutes. They will firm up as they cool.
Once cooled, slice into 9 squares and serve. These brownies store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 88.0 g | 314% | |
| Total Sugars | 255.7 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1106 mg | 85% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5572 mg | 119% | |
*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.
