These sweet potato brownies are not only incredibly rich and fudgy but also gluten-free, dairy-free, and free of refined sugars. They are naturally sweetened with sweet potatoes and a touch of maple syrup, making them a healthier alternative to traditional brownies without sacrificing flavor. Here’s how to make them!

Ingredients:

• 1 cup of cooked and mashed sweet potato (about 1 medium sweet potato)

• 1/2 cup of almond butter (or any nut or seed butter)

• 1/4 cup of cocoa powder (unsweetened)

• 1/4 cup of maple syrup or honey (for a sweeter taste)

• 1/4 cup of coconut flour

• 1 teaspoon of vanilla extract

• 1 teaspoon of baking powder

• 1/2 teaspoon of cinnamon (optional)

• 1/4 teaspoon of salt

• 1/2 cup of dairy-free chocolate chips (optional, for extra chocolatey goodness)

Instructions:

1. Prepare the Sweet Potato:

   • Begin by cooking the sweet potato. Peel and chop the sweet potato into small chunks. Boil or steam the pieces until they are soft and can be easily mashed with a fork (about 15-20 minutes).

   • Once cooked, drain and mash the sweet potato until smooth. Measure out 1 cup of mashed sweet potato and let it cool slightly.

2. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper or lightly grease it with coconut oil.

3. Mix the Wet Ingredients:

   • In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until well combined and smooth.

4. Add the Dry Ingredients:

   • Add the cocoa powder, coconut flour, baking powder, cinnamon (if using), and salt to the wet mixture. Stir until everything is well incorporated. The batter should be thick and fudgy.

   • If you’re adding dairy-free chocolate chips, fold them into the batter.

5. Bake the Brownies:

   • Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.

   • Bake in the preheated oven for 20-25 minutes, or until the brownies are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

6. Cool and Serve:

   • Allow the brownies to cool completely in the baking dish before cutting them into squares. This will help them set and make them easier to cut.

   • Once cooled, slice into squares and enjoy!

Tips:

• Storage: Store any leftover brownies in an airtight container in the refrigerator for up to a week. These brownies also freeze well—just wrap them individually and store them in a freezer-safe bag for up to a month.

• Sweetness Level: If you prefer sweeter brownies, you can add an extra tablespoon of maple syrup or honey, or increase the chocolate chips.

• Nut-Free Option: If you need a nut-free version, you can substitute almond butter with sunflower seed butter or tahini.

Conclusion:

These sweet potato brownies are a deliciously healthy treat that you can enjoy without guilt. The combination of sweet potato and almond butter creates a fudgy, moist texture, while the cocoa powder gives them that rich, chocolatey flavor we all love. Whether you’re looking for a gluten-free, dairy-free, or refined sugar-free dessert, these brownies are sure to satisfy your chocolate cravings in a wholesome way. Enjoy them as a snack, dessert, or even a breakfast treat!