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Sweet Potato Brownies

Thrive Carolinas / In The Kitchen  / Sweet Potato Brownies

Sweet Potato Brownies


  • 1cup sweet puréed sweet potato
  • 2/3cup maple syrup
  • 1/2cup almond butter
  • 1tsp pure vanilla extract
  • 2Tbsp coconut oil
  • 1/2cup cocoa powder
  • 1tsp baking powder
  • 2/3cup oat flour
  • 1/2cup chopped raw pecans
  • 1/4cup dairy-free chocolate chips


  1. Cut a sweet potato in half and rub the cut sides with oil. Bake at 375 for minutes or until tender. Then peel away skin and mash in a mixing bowl. Set aside.
  2. Reduce oven temperature to 350 degrees and line an 8×8-inch baking pan with parchment paper. Set aside.
  3. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine.
  4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until batter is thick.
  5. 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.
  6. Bake on the center rack 30 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 30 minutes – 1 hour.
  7. 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.

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Madeline Groves

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