Mar 242016

5 Ingredient Sweet Potato Brownies


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.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Mixing, measuring, baking
Garden Candy Basics - fundamental vegucation for everybody!


Sweet Potato Brownie RecipeA 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

Ingredients

  • 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)

Directions

  1. Preheat the oven to 350 and grease a small cake/loaf pan
  2. On the stove, melt nut butter with maple syrup
  3. In a large bowl add the mashed sweet potato, melted nut butter and maple syrup, and cocoa powder and mix well
  4. Fold in chocolate chips
  5. Pour mixture into greased pan and bake for 20 minutes or until cooked through
  6. 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.

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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