03/17/2026
Um....yes, please!
Fudgy Sweet Potato Brownies
1 cup sweet potato purée (see instructions)
2/3-3/4 cup maple syrup
1/2 cup almond butter or peanut butter
1 tsp pure vanilla extract
1 ½ Tbsp olive oil (optional)
1/2 cup carob powder
1/2 tsp sea salt
1 tsp baking powder
2/3 cup oat flour
1/2 carob chips
1/2 cup chopped raw pecans (for topping)
To make sweet potato purée, wash and poke holes and either bake or microwave until soft. Let set for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
Preheat oven to 350 degrees F and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside or spray with nonstick oil.
To a large mixing bowl, add sweet potato purée, maple syrup, nut butter, vanilla extract, and oil and stir to combine.
Add carob powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.
Transfer batter to your prepared baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans(optional).
Bake on the center rack (at 350 F) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of homemade banana ice cream or store bought dairy-free ice cream.