Roasted Sweet Potato Brownies
Brit 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, naturally sweet brownies made with roasted sweet potato and maple syrup instead of granulated sugar. Roasting the sweet potatoes caramelizes them and intensifies their sweetness before they are blended into the batter.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 500 g
- 160 g
- 130 g
- 45 g
- 85 g
- 4 g
- 1 g
- 85 g
Weights are estimates. Together, the ingredients weigh about 990 g before cooking, which is about 85 g per serving.
Steps
Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Line a small baking pan, approximately 8-inch square, with parchment paper.
Scrub the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet and roast for about 1 hour, or until completely tender and beginning to caramelize. The transcript specifically recommends roasting rather than boiling so the potatoes become sweeter.
Remove the sweet potatoes from the oven. While they are still hot, cut them open carefully and peel away the skins; avoid handling them with bare hands because they will release hot steam. Discard the skins and let the flesh cool until warm rather than hot.
Measure approximately 500 g of the cooled roasted sweet potato flesh and mash or blend it until smooth. Smooth purée produces the most even brownie texture.
Add the maple syrup and almond butter to the sweet potato purée. Stir or blend until fully combined and glossy.
Add the cocoa powder, almond flour, baking powder, and salt. Mix just until no dry streaks remain; do not overmix.
Fold in the chocolate chips, if using. Transfer the batter to the parchment-lined pan and spread it into an even layer.
Bake at 350°F (180 °C) (175°C (350 °F)) for 25–30 minutes, until the surface is set and a toothpick inserted near the center comes out with a few moist crumbs. Do not expect the toothpick to be completely clean because these brownies are intended to be fudgy.
Cool the brownies completely in the pan before slicing. For cleaner, firmer slices, chill them for at least 30 minutes, then cut into 12 pieces.
Notes
The provided transcript does not include the complete ingredient list, quantities, baking temperature, or finished-brownie method. Only roasting the sweet potatoes, using maple syrup, and making sweet potato brownies are directly supported by the source; the remaining ingredients and method are culinary estimates reconstructed from the context.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 220
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 12 g
- Fiber
- 4 g
Where the calories come from
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