Sweet Potato Brownies

A healthy sweet treat.

Prep Time45

Cook Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: bakery, brownies, dessert, potatoes, sweet

Servings: 8

1 cup 1:1 sugar replacement ( I used Lakanto Monkfruit Sweetener)
2/3 cup gluten-free flour ( I used Namaste Perfect Gluten-Free Flour Blend)
2/3 cup unsweetened cocoa powder ( I used Hershey's Special Dark for the almost black color)
3 tsp baking soda
1/4 tsp salt
1 cup nut butter ( I use peanutbutter)
2-1/2 cup mashed sweet potatoes *Mashed, cooked, sweet potatoes: bake 2 or 3 sweet potatoes ahead of time. you'll need about 20 oz so if you have a kitchen scale, you may weigh them. Place sweet potatoes in a pan, pierce the skin with a fork. bake at 400 degrees until soft, about 45 minutes. Allow to cool slightly and peel and mash with fork or potato masher.
1/4 cup honey or maple syrup ( or for sugar-free use Lakanto Maple Flavored Sugar-Free syrup)
3 tsp unsweetened baking chocolate bar ( like this ) finely chopped or (Lily's Sugar - free Dark Chocolate chips)

Preheat oven to 325 degrees.
Line a 9x13-inch baking pan with parchment paper.
In a medium bowl stir together sugar, flour, cocoa, baking soda, and salt.
In a large bowl combine nut butter, mashed sweet potatoes, liquid sweetener, and vanilla.
Stir in flour mixture just until combined.
Stir in finely chopped chocolate.
Spread batter in prepared pan and bake 25 to 30 minutes or until top is puffed and appears dry. ( mine baked close to 30 minutes)
Cool in pan on a wire rack.