With only five ingredients these gooey brownie stand-ins whip up in no time. And can also make great sweet use of leftover sweet potatoes. It doesn’t make a ton of batter so bake it in bread loaf pan or similar small pan and it will work great.
A couple of days ago this recipe was “liked” by one of my Facebook pals and when I checked it out, it looked intriguing. Having a leftover baked sweet potato in the fridge, the four other ingredients on hand, AND miraculously, an unassigned hour before dinner, today I decided to give it a try.
I took it as an optimistic sign that I was licking the bowl clean with my fingers as I started clean-up. Once the brownies were baked and out of the oven, I waited until they were well cooled before cutting into them, as the recipe suggests. And then waited until I had a proper dinner before trying them.
They were good! Very cocoa-y. Dense. Gooey like fudge brownies. They were not overly sweet but definitely would qualify as dessert in most households.
I cut mine small (getting 18 from the pan,) so if my math is close, I figure each one is only about 50 calories, plus they carry the nutritional benefits of sweet potato. If you’re looking for a quick brownie alternative, don’t overlook this one. For another possible brownie treat, check out our zucchini brownie too.
Sweet Potato Brownies
- 1 cup mashed sweet potato
- ½ cup smooth nut butter of choice (I used almond butter)
- 2 tbsp maple syrup
- ¼ cup cocoa powder
- Handful of carob chips (optional; I used a half-handful)
- Preheat the oven to 350 and grease a small cake/loaf pan
- On the stove, melt nut butter with maple syrup
- In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well
- Fold in chocolate chips
- Pour mixture into greased pan and bake for 20 minutes or until cooked through
- Remove from the oven and allow to cool completely before slicing and refrigerating
These brownies are best when cooled completely. Store in fridge or freezer.
Co-Author of Garden Candy Basics