Sweet potato brownies



  • ¾ cup sweet potato puree
  • 1 cup almond butter
  • 1 tsp pure vanilla extract
  • ¼ cup + 2 tbsp flour almond flour
  • ¼ cup + 2 tbsp cacao powder
  • 1 ½ tsp baking soda
  • ⅛ tsp salt

Yield: 12–16 brownies


  1. Preheat oven to 325 F
  2. Line an 8-inch pan with parchment paper or grease well
  3. Whisk nut butter together with the sweet potato and vanilla extract in a large bowl
  4. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly
  5. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours
  6. I am so in love with cooking recipes that are clean and delicious. I can stay on track with my Whole30 plan and enjoy the same things as my kids. We choose to fuel our body with whole foods rate than artificial junk.