The sweet potato adds to the fudginess of these brownies and you will love the chocolately flavor and dense chewy texture of this healthy take on a brownie that can be made vegan and dairy-free by subbing the chocolate chips for dairy-free or vegan.
Sweet Potato Brownies
Ingredients
Instructions
To make sweet potato purée, halve sweet potato and place cut side down on a parchment-lined baking sheet. Bake at 375 F for ~30-35 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl.
Adjust oven temperature to 350 degrees F and line an 8×8-inch baking pan with parchment paper.
To a large mixing bowl, add sweet potato purée, maple syrup, peanut butter, vanilla paste, and avocado oil and stir to combine.
Add cocoa powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.
Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips if desired.
Bake on the center rack (at 350F) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let cool in the pan for 1 hour.
Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.
