Sweet Potato Brownies
This recipe not only beats the hell out of your grandma’s brownie recipe; these are naturally loaded with potassium, magnesium, fiber, antioxidants, and much more. With the use of whole foods and the absence of sugar and flour, you’ll feel full, satisfied, and nourished after enjoying this superfood dessert.
- 3 medium-sized sweet potatoes (about 36oz raw)
- 1c crunchy raw almond butter (no salt or sugar added)
- 1/4c real maple syrup
- 6 Tbsp raw cacao powder
- 2 Tbsp maca root powder
- 1 egg
- 1 tsp vanilla extract (real, not imitation)
- 2 tsp cinnamon
- 1 tsp baking soda
- 100% olive oil spray
- Bake the sweet potatoes at 350 degrees for 1-1/2 hours. Be sure to poke holes in them with a knife so they don’t explode! Use 1-1/2c of sweet potato for the recipe.
- Mix all of the ingredients into a bowl, adding the egg last.
- Spray a baking pan lightly with olive oil spray.
- Pour mixture into pan, sprinkle with salt, and bake for 30 minutes.
I like to top them off with fat-free, sugar-free Greek Yogurt and sliced almonds or blueberries, along with a decaf!
Per 2.4oz brownie: 160 Calories / 4.3g protein / 18.4g carbs / 8g fat
Makes 10 brownies.