Low Sodium Sweet Potato Brownie
Soft, chewy, and irresistibly fudgy, these Low Sodium Sweet Potato Brownies are a guilt-free treat packed with wholesome ingredients and big flavors. Made with naturally sweet mashed sweet potatoes, almond flour, and unsweetened cocoa powder, these brownies deliver a rich chocolatey bite without relying on excess salt or refined sugar. A touch of maple syrup enhances the sweetness, while low-sodium dark chocolate chips add gooey pockets of indulgence in every slice. Perfectly balanced with the nutty aroma of almond flour and a hint of coconut oil, this easy-to-make recipe comes together in just 15 minutes of prep time and is ready to enjoy in under an hour. Whether you’re on a low-sodium diet or just looking for a healthier dessert, these brownies are sure to impress. Enjoy them as an afternoon pick-me-up or a crowd-pleasing addition to your dessert table!
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Ingredients
- 1 cup Sweet potato (mashed, cooked and peeled)
- 1 cup Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.33 cup Maple syrup
- 0.25 cup Dark chocolate chips (low sodium)
- 2 tablespoons Coconut oil (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder (low sodium or sodium-free)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2
In a medium mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, egg, and vanilla extract. Whisk together until smooth and well combined.
Step 3
In a separate bowl, mix the almond flour, cocoa powder, and baking powder until uniform.
Step 4
Slowly add the dry ingredients to the wet mixture, stirring until no dry lumps remain.
Step 5
Fold in the dark chocolate chips to distribute them evenly throughout the batter.
Step 6
Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula.
Step 7
Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Step 8
Allow the brownies to cool in the pan for 10 minutes, then lift them out using the parchment paper overhang and transfer to a wire rack to cool completely.
Step 9
Slice into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
| Serving size | (619.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1786.7 |
| Total Fat 109.6g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 215.6mg | 0% |
| Total Carbohydrate 207.2g | 0% |
| Dietary Fiber 43.4g | 0% |
| Total Sugars 114.4g | |
| Protein 47.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 442.4mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2304.3mg | 0% |
Source of Calories