I’ve always been a little skeptical of sweet potato brownies but this recipe proved me wrong. You really can’t tell there are sweet potatoes in here at all; if anything, they impart a rich, fudgy, and moist texture that makes them seem more decadent than they are.
Steam or boil the sweet potato chunks until soft. Preheat oven to 350F/177C.
Mash the sweet potato and place in refrigerator to cool. Blend the oats in a food processor until fine, remove, then add almonds and pulse into almond flour.
Add sweet potato mash and all other ingredients and blend again to combine. Stir in chocolate chips.
Line a 8x8 baking dish with parchment paper and smooth mixture into the dish, top with chopped nuts and more chocolate chips if desired, and bake for 25-30 minutes. Allow to cool before removing from pan, then cut into squares. (I think they taste better after chilling in the fridge for a while!)
Serving Size 1 brownie
Servings 0
