Sweet Potato Brownies
Ingredients
Metric
240 g sweet potatoes
40 ml maple or agave syrup
30 ml refined coconut oil
30 g almond butter
50 g cocoa powder
60 g almond flour
20 g potato starch
1 tsp baking powder
½ tsp apple cider vinegar
½ tsp instant coffee (optional)
¼ tsp salt
US
2 medium sweet potatoes
3 tbsp maple or agave syrup
2 tbsp refined coconut oil
2 tbsp almond butter
½ cup cocoa powder
⅔ cup almond flour
2½ tbsp potato starch
1 tsp baking powder
½ tsp apple cider vinegar
½ tsp instant coffee (optional)
¼ tsp salt
MAKES8 brownies
PREP TIME10 minutes
COOKING TIME70 minutes
TOTAL TIME80 minutes
STEPS
Steps
1Preheat the oven to 200°C (400°F). Place the sweet potatoes on a baking tray lined with baking paper. Bake in the middle of the oven for 45 minutes, or until soft and cooked through.
2Peel the sweet potatoes, add them to a mixing bowl, and mash until smooth.
3Add coconut oil, almond butter, almond flour, syrup, salt, and vinegar.
4Mix well to combine. Add cocoa powder, potato starch, baking powder, and instant coffee, if using.
5Mix again until a smooth batter forms.
6Transfer the batter to a baking dish lined with baking paper. Spread it out evenly with a spatula.
7Reduce the oven temperature to 180°C (360°F) and bake in the middle of the oven for 25 minutes.
8Allow to cool completely before slicing. Cut into 8 brownies.
Nutritional Info
Makes 8 brownies
162 Calories per brownie
4 g protein
19 g carbohydrates
4.5 g fiber
10 g fat
162 Calories per brownie
4 g protein
19 g carbohydrates
4.5 g fiber
10 g fat
High in Vitamin A
High in Copper
High in Copper
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