Updated: Dec 29, 2020
These healthy sweet potato, peanut butter brownies are egg-free, wheat-free, gluten-free, dairy free and vegan friendly.
I use crunchy peanut butter with no added sugar or salt.
I usually add chopped nuts to the mix, and sometimes also desiccated coconut or chocolate chips. Sometimes I add more cocoa for a darker chocolate brownie.
You can leave the skins of the sweet potato on for a more nutritious version, or take the skins off for a smoother end result.
10 mins to prep. 20 minutes to bake. Makes 16 squares.
Ingredients:
2 cups sweet potato, mashed (about 2 medium sweet potatoes)
1 cup peanut butter or other nut butter
1/2 cup cocoa powder
1/4 cup maple syrup or other sweetener of choice
Optional extras like chopped nuts, coconut or chocolate chips
Directions:
Preheat the oven the 180 degrees Celsius
Grease a medium (20cm x 20cm) oven dish and set aside.
Place the mashed sweet potato in a large bowl, add the peanut butter, sweetener and cacao powder and mix very well. Add the optional chocolate chips and/or nuts and stir them through.
Scoop the mixture into the greased dish, even it out and bake for 20-25 minutes.
Remove from the oven and allow to cool before slicing into pieces.
Store in the refrigerator for up to two weeks.