I think it was about 50 grams? Also I used agave because it was what is had* *I changed it a bit: I melted some dark chocolate and supplemented part of the sirup with it. *Used pumpkin pumpkin instead because I had pumpkin*

Thank you! :) I will have my last slice with my afternoon tea and shall enjoy the yummy goodness! (It also stayed wonderfully yummy for a week in the fridge).Ģ55 g sweet potato purée (see instructions) Also everyone who had some melted into pure bliss. Yuuuummmm! I had to improvise a lot because I didn’t plan to bake but then wanted a fudgy brownie and adapted the recipe. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. These brownies are delicious on their own but elevated with a scoop of vegan ice cream ( vanilla, salted caramel, and coffee ice cream would all be incredible).

Pecans and chocolate chips (optional) are added to the top for morsels of melty chocolate and a little toasty crunch with each bite. The sweet potato purée is then mixed with maple syrup, almond butter, vanilla, and avocado oil.Ĭocoa powder adds a rich, chocolatey flavor, oat flour keeps these whole grain and healthier than your average brownie, baking powder adds rise, and sea salt brings everything together. First, we make sweet potato purée by baking a sweet potato, removing the skin, and mashing in a bowl or food processor.

Murasaki sweet potato calories