Healthy Sweet Potato Brownies

Prepare the Sweet Potato

Notes: You can cook the potato and refrigerate it up to 5 days in advance.

Sweet potatoes (enough to yield 1 cup mashed)

Cook the sweet potato by chopping into large chunks and boiling in water for 15 to 20 minutes, or until the chunks are very tender.

Allow the potato to cool.

Once cool, remove and discard the peel.

Mash the sweet potato and measure out 1 cup.

Notes: For fudgy, gooey brownies, bake for 23 minutes. Brownies are best when baked to an internal temperature of 180 degrees Fahrenheit.

Extra chocolate chips (for sprinkling, optional)

Pour the brownie batter into the prepared baking pan and spread it into an even layer.

If desired, sprinkle with extra chocolate chips.

Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the brownies reach the desired level of doneness.

Allow the brownies to cool completely (at least one hour) before slicing and serving.

Notes: You can slice the brownies before they have finished cooling if you’d like, but the slices won’t hold together quite as well.

Ice cream (for serving, optional)

Serve with a scoop of ice cream for an even more decadent dessert.

Store any leftover brownies in an airtight container or a zip lock bag in the refrigerator for up to 5 days.

These brownies also freeze very well! Freeze them in a zip lock bag for up to 3 months.