Sweet Potato Brownies

(Makes 9 servings)

  • 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium)
  • ½ cup (130 g) almond butter
  • ¼  cup (30 g) raw cacao powder
  • ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference)
  • 1 egg (for vegan option: flax egg – 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken)
  • OPTIONAL: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt

Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20-cm) baking dish or line it with parchment paper.

In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt.

Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle.

Remove the brownies from the oven and allow them to cool in the baking dish on a cooling rack for about 30 minutes. Cut into squares and enjoy!

These brownies are the perfect blend of gooey and chocolatey with a hint of nuttiness. Plus, they’re great for satisfying that sweet tooth while staying on track with your health goals.

Happy baking & even happier eating!

Lyonel Lumarque


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