Sweet Potato Brownies

Rich, fudgy, and naturally sweetened with maple syrup, these brownies are a nourishing twist on a classic treat. They’re chocolatey enough to satisfy a craving while bringing a little more goodness to dessert.

Prep time	50 mins + overnight, 10 mins
Cook time	50 mins
Total time	2 hours + overnight to set potatoes
Servings	8
Materials	9x9 baking dish, bowl, oven, spoon, measuring cups, parchment paper
Difficulty	easy

Ingredients

• 2 large stokkes sweet potatoes (purple skin, purple flesh) 

• 3 eggs

• 4 tbs cocoa powder 

• ¾ cup almond butter

• ½ cup maple syrup 

• ¼ cup olive oil 

• 1 tsp vanilla

• ⅓ cup pea protein 

• 1 tsp baking powder 

• ¼ tsp salt 

• ⅓ cup white chocolotae chips 

  
  

Instructions

1. Bake sweet potatoes at 350 for 50 minutes, let cool and refrigerate overnight for best results

2. Preheat oven to 350 and grab a 9x9 baking dish. Crumble up parchment paper and get it a little wet. Squeeze parchment dry and spread out in bottom of baking dish.

3. Mash potatoes in a large bowl

4. Add eggs and mix well

5. Next add almond butter, maple syrup, cocoa powder, oilve oil, vanilla and salt. Stir till well combned 

6. Add baking powder and pea protein last, stirring until just incorporated. Do not over mix.

7. Pour mix into parchmant lined baking dish and place in warmed oven.

8. After 30 minutes take it out and sprinke white chocolate chips all over it. Place it back in the oven for another 20 minutes until center is set and it reaches desired consistensy 

   
   

   
   

Substitutions and Variations

• You can use any protein powder in place of the pea protein or admit altogether

  
  

Storage and Reheating

• Stores well in an airtight container in fridge for up to 5 days, or refreeze for up to 4 months.

  
  

Serving Ideas

• Delicious dessert or stand alone snack