Healthier Sweet Potato Brownies
Meredith Munoz cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Fudgy, chocolatey brownies made with mashed sweet potato, peanut butter, cocoa powder, and coconut sugar. Optional chocolate chips and marshmallows add extra richness and a gooey topping.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
- 130 g
- 120 g
- 50 g
- 190 g
- 45 g
- 60 g
- 4 g
- 85 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 720 g before cooking, which is about 80 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line an 8-inch square baking dish with parchment paper or another suitable liner, leaving some overhang for easy removal.
Place the cooked, cooled sweet potato in a large mixing bowl. Mash it thoroughly with a fork or potato masher until smooth and free of large lumps.
Add the peanut butter and coconut sugar to the mashed sweet potato. Mix until evenly combined and creamy.
Add the egg and milk. Stir again until the wet mixture is cohesive and smooth.
Add the cocoa powder, all-purpose flour, and baking powder to the bowl. Fold the dry ingredients into the wet mixture just until combined; do not overmix. The batter should be thick and fudgy.
Fold in the chocolate chips. If using marshmallows throughout the brownies, fold in some of them as well; otherwise reserve them for the top.
Transfer the batter to the lined 8-inch square baking dish and spread it into an even layer. Sprinkle the top with additional chocolate chips and marshmallows, if desired.
Bake at 350°F (180 °C) (175°C (350 °F)) for 33–35 minutes, until the brownies are set and a knife inserted in the center comes out clean or with only a few moist crumbs.
Let the brownies cool in the pan before slicing and serving. Cooling helps the fudgy texture set.
Notes
The source does not specify quantities for the chocolate chips or marshmallows; use them according to taste. The transcript describes the nut butter as optional and says other nut butter can be substituted for peanut butter. The source's gluten-free hashtags conflict with the listed all-purpose flour, so use certified gluten-free flour if a gluten-free version is desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 292
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 12 g
- Fiber
- 3 g
Where the calories come from
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