These Sweet Potato Paleo Brownies are a delicious, nutrient-dense twist on the classic chocolate dessert. Made with wholesome ingredients like mashed sweet potato, almond flour, and coconut oil, these brownies are naturally sweetened with honey and rich in flavor. Perfect for those following a Paleo or gluten-free lifestyle, they offer a fudgy texture that’s both satisfying and guilt-free. The sweet potato not only adds moisture but also boosts the nutritional value of the brownies with its vitamins and minerals, making this a great dessert option for health-conscious individuals.
Ingredients:
- 1 cup mashed sweet potato (about 1 large sweet potato)
- ½ cup almond flour
- ¼ cup cocoa powder
- ¼ cup coconut oil, melted
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ cup dark chocolate chips or chopped nuts for extra texture
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it with coconut oil.
- Cook the sweet potato by either baking or steaming it until soft. Once tender, mash it thoroughly, ensuring there are no lumps.
- Mix the wet ingredients: In a large bowl, whisk together the mashed sweet potato, coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
- Combine the dry ingredients: In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring until fully combined.
- Optional additions: If using dark chocolate chips or nuts, gently fold them into the batter.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the brownies in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Slice into squares and enjoy!
These brownies are best stored in an airtight container and can be refrigerated for up to a week or frozen for longer storage.
