Sweet Potato Brownies

By Chef Hansen  , ,   , , ,   

October 17, 2017

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 12 brownies


1/3 cup gluten free flour

1/3 cup raw cacao powder

1 ½ teaspoons baking soda

1/8 teaspoon salt

1 cup almond butter

¾ cup mashed cooked sweet potato (see below direction)*

1/2 cup CBD honey

3 ounces 70% bittersweet chocolate, finely chopped


1Preheat oven to 325°F. Line an 8 inch square baking pan with parchment paper. In a medium bowl stir together flour, cacao powder, baking soda and salt.

2In a large bowl combine almond butter, sweet potato and CBD honey. Stir in flour mixture just until combined. Stir in chocolate. Spread batter in prepared pan.

3Bake 25 to 30 minutes or until top appears dry. Cool in pan on a wire rack.

4*Sweet potato mash: For ¾ cup mashed sweet potato, peel one 8 oz. sweet potato and cut into 2 inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling; reduce heat. Steam, covered, 15-20 minutes or until very tender. Mash with potato masher.


Nutrition Facts

Serving Size1 brownie
Calories280 calories
Total Fat15g
Total Carbohydrates32g
Dietary Fiber2g

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