Low Iodine Paleo Sweet Potato Brownies
Total time1 hr
Prep time15 min
Cook time25 min
4.8(25)
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Learn more →Ingredients
12 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
- ½ cup almond butter, smooth and unsweetened
- ⅓ cup maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a large mixing bowl, whisk together the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract until smooth and fully combined.
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