Anti-Inflammatory Sweet Potato Brownies

The Anti-Inflammatory Sweet Potato Brownies have a rich and fudgy texture. We prepare these sweet brownies with mashed sweet potatoes, almond butter, pure maple syrup, eggs, oat flour, antioxidant-rich cacao powder, cinnamon, turmeric, ginger, walnuts, and dark chocolate chips. There are only 17 g net carbs and 185 calories in each brownie. We bake these sweet brownies in just 45 minutes. For later enjoyment, we can store the brownies at a neutral temperature for up to 2 days, refrigerate them for 6 days, or freeze them for 3 months. You can serve these Anti-Inflammatory Sweet Potato Brownies with Greek yogurt, fresh berries, coconut whipped cream, a turmeric latte, almond milk, or a protein smoothie.

STATS:

Course: Dessert, Snack
Calories: 185 kcal
Diet: Anti-Inflammatory
Prep Time: 15 minutes
Cuisine: American
Cook Time: 30 minutes
Serving Size: 1 brownie
Cooking Method: Bake
Servings: 12 brownies
Difficulty Level: Easy
Total Time: 45 minutes

INGREDIENTS:

1½ cups sweet potato
½ cup almond butter
⅓ cup pure maple syrup
2 eggs
1 teaspoon vanilla extract
½ cup cacao powder
¾ cup oat flour
1 teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon black pepper
¼ teaspoon ginger
½ teaspoon baking powder
¼ teaspoon sea salt
¼ cup walnuts
¼ cup dark chocolate chips

INGREDIENT NOTES AND SUBSTITUTIONS:

SWEET POTATO:

We use mashed sweet potato to provide natural sweetness and moisture.

ALMOND BUTTER:

We use almond butter to make the brownies rich and fudgy.

EGGS:

We use eggs to bind the batter together. You can replace them with 2 flax eggs.

CACAO POWDER:

We use cacao powder to provide a rich chocolate flavor and antioxidants.

OAT FLOUR:

Oat flour is use to provide the soft texture of the brownies. We would also utilzie almond flour or any gluten-free flour fot this purpose.

CINNAMON:

We use cinnamon to add warmth flavors and it provides the anti-inflammatory properties. Utilize the pumpkin pie spice instead for this purpose.

TURMERIC:

Add the turmeric to include the color and anti-inflammatric properties. You can omit the turmeric powder if required.

GROUND GINGER:

We use ground ginger to offer the taste flavor and improve the digestion.

BLACK PEPPER:

Use black pepper to help the body absorb turmeric. You can omit it if preferred.

WALNUTS:

We use walnuts to add crunch and healthy fats. You can replace them with pecans or pumpkin seeds.

DARK CHOCOLATE CHIPS:

Use dark chocolate chips to make the brownies extra chocolatey. You can substitute them with cacao nibs or dairy-free chocolate chips.

INSTRUCTIONS:

Warm the oven to 350°Fahrenheit and line a pan with baking paper.
Smash the cooked sweet potato till smooth.
Stir the vanilla, sweet potato, eggs, almond butter, and maple syrup in a dish.
Whisk the black pepper, oat flour, salt, cacao powder, baking powder, cinnamon, ginger, and turmeric in a different dish.
Include the dry and wet elements and blend them perfectly.
Mix in half of the chocolate chips & walnuts.
Distribute the batter equally in a pan.
Garnish the surface with leftover chocolate chips.
Bake for almost thirty-two minutes.
Fully cool it and then cut into twelve brownies.

TIPS:

You can toast the walnuts and then include for additional flavor.
We utilize smooth mashed sweet potato for a perfect texture.
Refrigerate them for some time to get an extra fudgy texture.

SERVING SUGGESTIONS:

FRUITS:

Fresh Strawberries
Blueberries
Raspberries
Blackberries
Sliced Pears
Apple Slices
Orange Segments
Kiwi Slices
Pomegranate Arils
Cherries

YOGURT & CREAMY PAIRINGS:

Coconut Yogurt
Greek Yogurt
Vanilla Skyr
Cashew Yogurt
Almond Yogurt
Whipped Coconut Cream

NUT BUTTERS & SPREADS:

Almond Butter
Cashew Butter
Peanut Butter
Sunflower Seed Butter
Tahini
Pistachio Butter

NUTS & SEEDS:

Walnuts
Pecans
Almonds
Pistachios
Pumpkin Seeds
Hemp Seeds
Chia Seeds
Flaxseeds

TOPPINGS:

Cacao Nibs
Unsweetened Coconut Flakes
Cinnamon
Fresh Mint Leaves
Cocoa Powder
Freeze-Dried Raspberries
Goji Berries
Bee Pollen

WARM BEVERAGES:

Green Tea
Matcha Latte
Turmeric Latte
Ginger Tea
Cinnamon Tea
Chamomile Tea
Rooibos Tea
Black Coffee

COLD BEVERAGES:

Almond Milk
Oat Milk
Coconut Milk
Iced Matcha Latte
Iced Green Tea
Berry Smoothie
Golden Milk Smoothie
Cold Brew Coffee

BREAKFASTS:

Overnight Oats
Chia Pudding
Steel-Cut Oatmeal
Quinoa Porridge
Fruit Salad
Homemade Granola

DESSERTS:

Banana Nice Cream
Mango Sorbet
Dark Chocolate Squares
Baked Apples
Poached Pears
Chocolate Avocado Mousse

PROTEIN-RICH:

Cottage Cheese
Hard-Boiled Eggs
Roasted Chickpeas
Protein Smoothie
Mixed Nuts
Edamame

STORAGE INFORMATION:

FRIDGE:

Put these sweet brownies and stock it for almost six days.

FREEZER:

Cover the brownies separately and store for almost three months.

FAQs:

May we prepare these brownies vegan?

Yes, you can utilize non-dairy chocolate chips and flax eggs instead of eggs.

Could we utilize canned sweet potato puree?

Sure, you might utilize canned sweet potato puree because it doesn’t contain any seasonings and sugar.

Will we decrease the maple syrup?

Yes, you can reduce the maple syrup if the sweet potato is naturally sweeter.

NUTRITIONAL FACTS:

Calories: 185 Kcal

Sodium: 95 mg

Net Carbs: 17 g

Fiber: 4 g

Sugar: 9 g

Fat: 10 g

Protein: 5 g

Serving Size: 1 brownie

Total Carbs: 21 g