What if I told you that you could have a delicious, decadent, sinful-tasting dessert without any bad-for-you ingredients?
Because you can.
When Sydney from Inspired By Sydney posted a recipe for sweet potato brownies on her Instagram page, I knew I had to give them a try. I love experimenting in the kitchen and finding delicious, healthier ways to satisfy my sweet tooth, so this was right up my alley.
After experimenting with her recipe to fit the ingredients I had on hand, the result was a thick, fudgey, moist (and every other gross word that describes something delicious) pan of brownies. I dished one up fresh out the oven and floated up to what I can only describe to you as brownie heaven.
And then I topped one with Halo Top ice cream and I was just done. They were even boyfriend-approved with flying colors, which is when is when you know they’re delicious.
Made with whole ingredients like sweet potato, nut butter, cocoa powder, and agave, these brownies are a wholesome way to get your sweet fix without all the unneeded junk.
Sweet Potato Brownies
- 1 large sweet potato (baked and mashed)
- 1/2 cup nut butter (Any type would work! This time I used Wild Friends Pumpkin Spice Peanut Butter for a pumpkin kick)
- 1/4 cup cocoa powder (could sub for cacao powder)
- 2 tbsp agave (honey would work as well)
- 2 tbsp cacao nibs for topping (optional; could sub for chocolate chips, walnuts, sliced almonds, etc.)
- Bake the sweet potato in the oven. I wrapped mine in aluminum foil and baked it at 400 degrees for 45 minutes. After baking, let it cool before removing skin and mashing in a bowl. Set aside and turn the oven down to 350 degrees.
- Add 1/2 cup nut butter to a medium mixing bowl and heat until melted and gooey. Time will vary based on how thick the nut butter is, so start with 30 seconds and add 15 extra seconds until the consistency is soft and liquidy.
- Add the mashed sweet potato, cocoa powder, and agave into the mixing bowl with the melted nut butter. Combine with a spoon util a “batter” forms. It will be very thick and fudgey.
- Pour the batter into a small greased baking pan (I used a glass tupperware) and pat the top with a spoon until it is distributed.
- Sprinkle the cacao nibs (or whatever topping(s) you are using) on top of the brownies.
- Place the baking pan in the oven and bake for 23 minutes. Store covered in the refrigerator for up to a week.