Sweet Potato Brownies
This yummy chocolate brownie recipe is hiding almost a cup of mashed sweet potatoes. Sweet potatoes also add a lot of vitamins and minerals to these easy chocolate brownies.
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Sweet Potato Brownies
Directions
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper. In a medium bowl stir together first five ingredients (through salt).
- In a large bowl combine next four ingredients (through vanilla). Stir in flour mixture just until combined. Stir in chocolate. Spread batter in prepared pan.
- Bake 25 to 30 minutes or until top is puffed and appears dry. Cool in pan on a wire rack. If desired, dust with additional cocoa powder.
From the Test Kitchen
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Peel one 8-oz. sweet potato and cut into 2-inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling; reduce heat. Steam, covered, 18 minutes or until very tender. Press sweet potato through a ricer, or mash with a potato masher.
Nutrition Facts (Sweet Potato Brownies)
- Per serving:
- 190 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 0 mg chol. ,
- 181 mg sodium ,
- 22 g carb. ,
- 3 g fiber ,
- 14 g sugar ,
- 5 g pro.
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Reviews (1)
janetmjohnson
471 Days Ago
Easy recipe to put together. I baked mine an additional 10 minutes because it didn't seem set after the recommended time. The brownie does puff up during cooking and loses it's sheen. The edges were soft and chewy while towards the center was soft/moist/fudgey. Do let this cool completely as it needs to firm up before cutting and serving. You will not taste the almond butter or the sweet potato. It is wonderfully chocolatey with a nice depth of flavor. It actually handled and tasted better the next day...though while warm and served with vanilla ice cream and caramel sauce was delicious! However, if you want to eat it out of hand as a bar be sure it's completely cooled. The only reason I didn't give it 5 stars is because while warm it had an oily mouth feel, most likely from the almond butter. But, once cooled that disappears.