Sweet potato brownies
These brownies are rich, fudgy, and moist with that signature crackly top. They're not too sweet, and packed with sweet potato, tahini, and cacao powder.
Equipment
- Sheet pan
- Parchment paper
- Aluminum foil
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Square 8x8 dish
Ingredients
- 1 cup mashed sweet potato about 2 medium sweet potatoes
- 1/2 cup tahini
- 6 tbsp butter melted
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/3 cup raw cacao powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup chocolate chips, divided look for at least 70% cacao
- 1 cup chopped walnuts optional
Instructions
- Make the mashed sweet potatoes. Preheat your oven to 400°F. Take 2 sweet potatoes and wrap each in a layer of parchment paper and then aluminum foil.
- Place them on a sheet pan and roast for an hour. They should be soft and smushy. Remove from the oven and open their foil and parchment packages to cool.
- Once cool, peel away the skin and mash the flesh. Store it in an airtight container until you’re ready to make the brownies. When you're ready to bake, measure out 1 cup of mashed sweet potato.
- Preheat the oven to 350°F. Line an 8x8 square dish with parchment paper.
- In a large mixing bowl, mix together the mashed sweet potato, tahini, melted butter, eggs, maple syrup, and vanilla extract until smooth.
- In a separate medium bowl, whisk the cacao powder, salt, and baking soda until combined.
- Add the dry ingredients to the sweet potato mixture. Stir until just combined.
- Fold in the dark chocolate chips and walnuts, if using.
- Pour into the prepared pan. Sprinkle with flaky sea salt and another handful of chocolate chips.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the brownies cool for at least 20 minutes before slicing and serving.