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Protein Sweet Potato Brownies
Simple, healthy and intensely chocolatey, these are the world's best sweet potato protein brownies! Naturally gluten free, grain free, vegan and so delicious!
Remove the skins from cooked sweet potatoes. Add to blender with the rest of the ingredients, scraping down the sides as needed
Spray a 8X8 or 6.5X10 pan with non-stick spray
Add the sweet potato mixture to the pan
Bake at 375F for 35 minutes
Remove from the oven and allow to cool. Best when cooled in the fridge overnight.
Notes
This recipe is best with japanese sweet potatoes, but regular sweet potatoes will do! You can cook sweet potatoes whole in the instant pot, you don't even have to prick them with a fork. To cook sweet potatoes, add the trivet to the bottom of the instant pot. Add 1 cup of water and stack the sweet potatoes on the trivet. Close the instant pot and cook for 15 minutes of high pressure. Let pressure naturally release.Storage: Store these brownies in a air tight container in the fridge for up to 5 days.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
133
Fat
7
g
Carbohydrates
13
g
Fiber
2
g
Sugar
5
g
Protein
6
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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