Sweet Potato Brownies

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We fancy and adore desserts that are vegan and gluten-free. They’re often overrated and well, they should be. A heavenly healthy slice of whatever you’re craving for, I mean they’re practically made from heaven don’t you think? And this Sweet Potato Brownies are no exception. Yes, made from sweet potatoes. Rich, gooey, and chocolatey, if there was a term coined for its amazing flavor, it probably doesn’t exist yet.

Preparation Times:

Sweet Potato Brownies

Equipment:

Oven
Baking pan
Saucepan
Mixing bowl

Ingredients:

3/4 cup mashed sweet potato
1 cup unsalted almond butter
1/4 cup maple syrup
1/4 coconut sugar
1/3 cup almond flour
4 tbsps unsweetened cocoa powder
1/4 tsp salt
1 tsp baking soda
2 tsps pure vanilla extract

Frosting

1 sweet potato, cooked and mashed
10 ounces dairy-free dark chocolate chips

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper.
Place 3/4 cooked and mashed sweet potato, almond butter, and maple syrup in large bowl. Whisk to combine.
Add the coconut sugar, almond flour, cocoa powder, salt, and baking soda. Mix until evenly combined and incorporated. Add vanilla extract and continue mixing thoroughly.
Transfer batter to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer. Bake for 20-25 minutes, until a toothpick comes out mostly clean.
Allow brownies to cool in pan on wire rack.
For the frosting, cook and mashed the remaining sweet potato.
Add mashed sweet potato and chocolate chips to the saucepan and cook over medium-low heat. Stir frequently, just until chocolate chips have melted. Remove from heat and stir until mixture is smooth.
Spread frosting over top of cooled brownies. Allow to cool for at least 10-15 minutes before cutting into squares.