Servings: 12
Calories: 151kcal
Ingredients
- 1 medium sweet potato around 1 cup, cooked
- 1/4 cup maple syrup
- 1/3 cup tahini
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/3 cup unsweetened cocoa powder
- 3 scoops or around 1/3 cup unflavored protein powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F. Prepare an 8 x 8-inch baking pan by lightly spraying it with vegetable oil or lining it with parchment paper.
- Peel your sweet potato and place it in a large bowl. With a potato smasher, mash until smooth. Then stir in maple syrup, nut butter, vanilla, and milk. Whisk until smooth.
- Add cocoa powder, baking powder, protein powder, and salt, and mix until a thick batter forms.
- Fold in your chocolate chips and nuts. Then, using a spatula, place the mixture in your baking pan and spread evenly.
- Bake for about 20 to 25 minutes, until firm and a toothpick inserted into the center comes out cleanish.
- Allow the sweet potato brownies to cool completely, then cut into 12 brownies and serve or store in the fridge in an airtight container for up to 1 week (if they last that long).
- Enjoy!
Notes
You can also use peanut or almond butter if you don’t have tahini.
Nutrition
Sugar: 7g | Fiber: 3g | Calories: 151kcal | Fat: 9g | Protein: 6g | Carbohydrates: 12.5g
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