Healthy Sweet Potato Brownies

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 I’m super tired but happy, and since so many of you requested the recipe on snapchat, here I am posting it for you all. Because I love you.    
HEALTHY SWEET POTATO BROWNIES

WHAT

  • 2 peeled and baked peeled sweet potato
  • 1/2 cup almond meal
  • 1 cup any flour (I used rye)
  • 5 tbsp cacao (I used raw cacao powder)
  • 1/2 cup melted coconut oil
  • 1/2 cup any milk (I used almond)
  • 1/4 cup honey
  • 1/2 cup egg whites (3 egg whites)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder

TOPPINGS 

  • 1/4 cup Dark chocolate mini chocolate chips
  • 1/4 cup Chopped Hazelnut 

HOW

Preheat oven to 350F.

  1. Literally add all ingredients to a high speed blender. I used a brownie square pan but you can use a brownie pan. 
  2. Prepare mold with cooking spray and pour, sprinkling toppings as desired. 
  3. Bake for 20-25 minutes until fully cooked. Hard to believe how healthy it is, because it’s so delicious. Makes 14 servings.

  Savor and enjoy!

Xo, Ana

Count Colors, NOT Calories!
Color your Plate, Color your Life.
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34 comments

  1. Kristin Murphy Mawson says:

    Omg am so going to make these,I love watching all your snaps. I did a 10 cleanse and I stuck with it by drinking two of the green smoothies a day with a sensible meal yeah am losing weight

    thank you

    Kristin ♡

  2. Vanessa Williams says:

    Hi Ana,

    I so excited to try this recipe!
    I have one question though…

    If you could estimate roughly the measurement of how much sweet potato you used in this recipe, what would you say? … 1 cup, 1 1/2 cup? etc.

    I ask because your recipe calls for 2 baked and peeled sweet potatoes and the ones I have at home are fairly large! I would hate to ruin this recipe!

    Thanks so much for your feedback! I look forward to trying this recipe asap!

    Vanessa. W.

    • Colorfulfoodie says:

      Ha! These were medium and I didn’t weigh them, which was a mistake but if yours are HUGE, use only one. It will turn out! You won’t ruin it, you saw the consistency, if anything add 1/2 cup of flour instead of 1 cup and see how the consistency is. If too soupy, add more flour! Let me know how it goes!!!

  6. angela kathryn says:

    I made these yesterday and used coconut flower, they were a lil mushy then I realized I only used half a cup instead of 1 cup but they were amazing

  7. Kasandra Heard says:

    I so want to try this but what can you sub for the almond meal and almond milk without altering the taste? I’m allergic.

  8. amber says:

    I know you said the flower doesn’t matter but I went out and bought right anyway just because I wanted to do the exact recipe and I Googled it and it had a lot of other benefits so I figured why not LOL I also watched your beginning grocery shopping video and bought almost everything you purchased I’m so excited to start clean eating I’m really going to try to start eating more fruit I do not like fruit for some reason unless it is in a pie or a dessert or something like that but vegetables I like the hardest thing for me will be cutting out all the cream and butter and sugar I use that stuff and almost everything that I cook but I am going to try substituting stuff now

  9. Jaqualine Hernandez says:

    I made these brownies and they came out so good. When I had people taste them they did not believe that they were sweet potato brownies I’m so happy I found your page I get a lot of recipes from you thank you so much !!

  13. Shayna Helmick says:

    Where do you find this muffin pan? I have searched high and low for a rectangular shaped brownie pan. you used to use it in your carrot cake breakfast bar too..Man i love those 🙂

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