I’ve been daydreaming about brownies. So when my friend Kylee from Kai Fitness asked if I could help her come up with some recipes using Sunbutter, naturally brownies were the first thing that came to mind. Soon, these fudgy Sunbutter Sweet Potato Brownies were born!
This recipe is the last in a series of Sunbutter recipes I made with Kylee of Kai Fitness!
Quick note: Kylee asked me to create a recipe or two for the giveaway. This post isn’t sponsored by Sunbutter, but the giveaway is.
As regular readers will know, I don’t do sweets often. When I do, I try to use as little sweetener as possible and usually try to put a healthier spin on things. Using sweet potatoes as a base, these brownies accomplish both of those endeavors.
Plus, they don’t require a whole bunch of expensive gluten free flours – WIN! There’s some arrowroot powder and coconut flour, but you probably already have those on hand, right? Right?
I held this recipe for the end of the my series of 3 Sunbutter recipes (I went a little overboard) because we all like sweet endings, right? But if you want to see the first two recipes, check out the Sunbutter Fruit Dip or Thai Cabbage Salad with Sunbutter Dressing. Both winners. Just like this one!
The legit honest truth is, I usually make my own sunflower seed butter. It’s way, way cheaper than store-bought.
But when I’m in a pinch and I want good, no-crap-added sunflower seed butter, I grab Sunbutter. First off, they’re based in Fargo, ND (just like me!) so I’m supporting a local business. Secondly, their “No Sugar Added” Sunbutter is just roasted sunflower seeds and salt—and it just so happens to be ultra smooth, ultra creamy, and perfectly flavored. Seriously, this stuff is dangerous…I could eat a jar in one sitting if I didn’t pay attention.
Point is, it’s good stuff. I wouldn’t continue using it if I didn’t love it!
Sunbutter Sweet Potato Brownies
If you use the “Original” Sunbutter, which has sugar, these brownies will turn out sweeter (obviously). I’d suggest omitting the maple syrup in the swirl if you go this route.Print
For the Brownie Batter
- 1 cup cooked sweet potato flesh
- 1/2 cup sunflower seed butter (homemade or store bought)
- 2 eggs
- 1/4 cup pure maple syrup
- 1/2 cup cocoa or cacao powder
- 1/2 teaspoon sea salt
- 2 teaspoons grain free baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- 1/4 cup arrowroot flour
- 1/2 cup dark chocolate chips (optional)
For the Swirl:
- Preheat oven to 375 degrees F.
- Combine sunflower seed butter, sweet potato flesh, maple syrup, and vanilla. Beat well. Mix in the eggs until smooth and creamy.
- In a separate bowl, combine the cocoa powder, coconut flour, baking soda and salt. Mix the dry ingredients into the wet ingredients, stirring until just combined (don’t overmix). Finally, stir in the dark chocolate chips, if using.
- Pour the batter into the prepared 9X9 baking pan and use a spatula to spread evenly.
- Whisk the swirl ingredients until smooth. Drop by spoonfuls into the batter. Use a knife to gently swirl the topping throughout the top batter.
- Bake for 20 to 25 minutes. Remove from oven and allow to cool in the pan completely before cutting into squares.