Sweet Potato Brownies
on Mar 24, 2023, Updated May 12, 2024
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Fudgy, rich, and incredibly delicious. These sweet potato brownies are the perfect nutritious treat. They might not be packed with lots of extra protein, but they’re packed with vitamin A, vitamin C, manganese, and lots of fiber! These are worth fitting into your macros for dessert tonight!
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MAKES 12 BROWNIES: 208 calories each, 3.2g protein, 32.2g carbs, 8.1g fat, 4g fiber. Search Myfitnesspal or Macrosfirst apps for, “Stay Fit Mom Sweet Potato Brownies” to log them in your food diary.
We have a lot of ladies in our program who are gluten free and/or dairy free. Per coach Virginia’s request last year I added these delicious sweet potato brownies to our Ninja Insider archives. These can be made gluten free and dairy free with Measure For Measure Flour (or whatever gluten free flour you like) and dairy free chocolate chips. We like these Enjoy Life chocolate chips.
Table of Contents
Can I add extra protein to these brownies?
You can certainly add some extra protein to these with a few scoops of protein powder if you’d like. I’d recommend only using 2-3 scoops, this way they texture doesn’t become too spongy. Another option is just to pair these brownies with side of protein. Load some extra chicken onto your plate for dinner tonight and save these for dessert.
I hope you love this recipe as much as I do. Tag me on Instagram if you make it! I absolutely love seeing you guys making my recipes and sharing, it means a lot.
Sweet Potato Brownies
Ingredients
- 3/4 cup baked sweet potato (203g)
- 1/2 cup almond butter (140g)
- 1/2 cup cocoa powder (40g)
- 1 cup brown sugar (140g)
- 1/3 cup all purpose or Measure For Measure Flour
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semi sweet chocolate chips (90g)
- grey salt (optional topping)
Instructions
- Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper. In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, sugar, flour, baking powder, vanilla extract, and salt. Stir well.
- Fold in the chocolate chips. Pout into your prepared pan and use a spatula to smooth the top. Bake for 35-40 minutes or until the edges look dry and the center of the brownies look cooked.
- Let the brownies cool completely before slicing, or they will be too soft. Cut them into 12 squares and enjoy! Keep them refrigerated for up to a week.
Nutrition Facts
Sweet Potato Brownies
Serves: 12
|
Amount Per Serving: 48g (1/12)
|
||
|---|---|---|
| Calories | 208 | |
| % Daily Value* | ||
| Total Fat 8.1 | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 32.2 | 10.7% | |
| Dietary Fiber 4 | 16% | |
| Sugars | ||
| Protein 3.2 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
Search Myfitnesspal or Macros first apps for, “Stay Fit Mom Sweet Potato Brownies” to log in your food diary.
I can’t wait to make these! Can I use peanut butter instead of almond butter? I’m only asking because I already have peanut butter and all the other ingredients. Thank you!!
Hi Amber! Yes of course! Any nut butter would work. Peanut butter would be delicious!
You were right! I made them and used peanut butter. They so yummy and gooey. Thank you!!
I’m very confused with this recipe as I tried making it and did not come out like a batter at all. When mixing ingredients it kind of turned into a giant crumble. I didn’t want it to go to waste so I just smushed it into a pan and it just kind of cooked as a cookie brittle/cookie haha. Is there a wet ingredient that is missing from the list or did I do something wrong?