Sweet Potato Cinnamon Brownies
Indulge your sweet tooth with these decadent Sweet Potato Cinnamon Brownies, a healthier twist on a classic treat that's irresistibly fudgy and full of flavor. Made with nutrient-packed mashed sweet potato, almond flour, and a touch of ground cinnamon, these gluten-free brownies boast a moist, melt-in-your-mouth texture with a warm, spiced undertone. Sweetened naturally with maple syrup and studded with gooey dark chocolate chips, they’re a guilt-free dessert option that doesn’t skimp on richness. Quick to prepare in just 15 minutes and baked to perfection in under half an hour, these brownies make the perfect crowd-pleasing treat for any occasion. Whether enjoyed warm or chilled, they’re sure to satisfy your chocolate cravings while offering a wholesome, nourishing twist.
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Recipe Information
Ingredients
- 1 cup sweet potato (mashed)
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 0.5 cup maple syrup
- 0.25 cup coconut oil (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or grease it lightly with coconut oil.
Peel and boil or steam a medium-sized sweet potato until fork-tender. Mash it thoroughly to ensure a smooth consistency.
In a large mixing bowl, combine the mashed sweet potato, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well incorporated.
In a separate bowl, whisk together the almond flour, unsweetened cocoa powder, ground cinnamon, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a thick batter forms.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Be careful not to overbake to maintain a fudgy texture.
Remove from the oven and let the brownies cool completely in the pan before slicing into 9 squares.
Serve and enjoy your Sweet Potato Cinnamon Brownies! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 177.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 704 mg | 54% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3135 mg | 67% | |
*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.
