Peppermint Sweet Potato Brownies {Gluten Free}
This is the best gluten-free, refined sugar-free Peppermint Sweet Potato Brownie recipe, and it's perfect for the holidays!
Servings: 9
Calories: 224kcal
Ingredients
wet ingredients
- 1 1/2 cup roasted sweet potato
- 1/2 cup almond butter
- 2 eggs
- 1 tsp peppermint extract
dry ingredients
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1/4 cup coconut sugar optional*
- 1 tbsp coconut flour optional**
- 1/3 - 1/2 cup chocolate chips
- A handful of crushed candy canes optional ***
Instructions
- Preheat the oven to 350 F
- Start with cooking a medium-sized sweet potato. You can either bake the whole sweet potato in the oven or microwave it until very soft.
- Wait until the sweet potato has cooled, then take off the skin. Then mash the sweet potato into a puree.
- In a large mixing bowl, combine sweet potato puree, eggs, almond butter, and peppermint extract. Mix well.
- Add cacao powder, baking soda, coconut sugar, and flour(if using any) to the wet mixture. Combine all ingredients well.
- Carefully fold in the chocolate chips.
- Pour the brownie batter into a 8x8 inch pan or similar size loaf pan and bake for 20 minutes.
- Sprinkle with crushed candy canes (optional). Cut into squares, and ENJOY!
Notes
- *If you prefer sweeter, substitute the maple syrup with 1/4 cup coconut sugar. It will still taste really yummy
- **If you prefer cakier brownie, add 1 -2 tbsp coconut flour, and 1/2 tsp baking soda.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 51mg | Fiber: 3g | Sugar: 10g