Healthy Nutty Sweet Potato Brownies

These brownies are fudgy, nutty, and naturally sweetened—perfect for a wholesome treat.

Ingredients

Nutty Frosting

• 1 cup cashews

• 1 cup pecans

• ¼ cup chia seeds

• 2 tbsp ground flax seeds

• ½ tsp cinnamon

• ½ tsp vanilla powder

• 4 pitted dates

• A splash of maple syrup

• 2 tbsp water (plus a touch more if needed)

Brownie Base

• 1 cup cooked & mashed sweet potato (about 1 medium potato)

• ½ cup pecans

• ½ cup cashews

• ¼ cup maple syrup

• ½ cup cacao powder

• ½ tsp vanilla powder

• ¼ cup tapioca flour

• ¼ cup arrowroot flour

• 1 tsp baking powder

• Pinch of salt

• 2 tbsp water (add 1 more tbsp if batter is too thick)

  
  

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper or lightly grease it.

2. Make the Frosting:

   
   

   • In a high-speed blender or food processor, combine cashews, pecans, chia seeds, flax, cinnamon, vanilla powder, dates, maple syrup, and water.

   • Blend until thick and creamy, scraping down sides as needed. Set aside.

   
   

3. Prepare the Brownie Batter:

   
   

   • In a food processor, combine the sweet potato, pecans, cashews, maple syrup, cacao, vanilla, tapioca flour, arrowroot flour, baking powder, salt, and water.

   • Blend until smooth and thick, adding a touch more water if needed for a spreadable batter.

     
     

4. Assemble:

   
   

   • Pour brownie batter into the prepared pan, spreading evenly.

   • Gently spread the nutty frosting over the top.

     
     

5. Bake:

   
   

   • Place in oven and bake for about 20 minutes, until set but still soft in the center (don’t overbake—these are best fudgy).

     
     

6. Cool & Serve:

   
   

   • Let cool in the pan for at least 15 minutes before slicing into squares.

   • Enjoy warm, or chill in the fridge for a firmer, fudgier brownie.

   
   

Tip: These store well in the fridge for up to 5 days or in the freezer for longer.