Updated: Aug 9
Sweet Potato Brownies
1 cup cooked and mashed sweet potato (about 1 large sweet potato)
1/2 cup smooth almond butter or peanut butter
1/4 cup maple syrup or honey
1/4 cup unsweetened cocoa powder
1/4 cup almond flour or all-purpose flour
1/4 cup dark chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon #29 1st Day of Autumn Spice Blend
1/4 teaspoon salt
Optional: 1/4 cup chopped walnuts or pecans
Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the cooked and mashed sweet potato, almond butter or peanut butter, and maple syrup or honey. Mix until smooth and well combined.
Add the unsweetened cocoa powder, almond flour or all-purpose flour, dark chocolate chips, vanilla extract, baking soda, 1st Day of Autumn Spice Blend, and salt to the sweet potato mixture. Stir until all ingredients are thoroughly combined. If desired, fold in the chopped walnuts or pecans.
Pour the brownie batter into the prepared baking pan and spread it out evenly using a spatula.
Bake the sweet potato brownies in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs clinging to it. Be careful not to overbake the brownies, as they will become dry.
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut them into squares and serve.