Sweet Potato Peanut Butter Brownies

We all know I'm a fan of the desserts. Most of the recipes in my "snacks" category have chocolate in them. Some may think my chocolate addiction is a problem, but I don't. I'm happy with it. And so will you be if you whip up these brownies! The beautiful thing about these brownies is that they have the same ingredients that most of my recipes call for, so they're not overly exotic and difficult to make. And soooo worth it. Try it. Trust me.

About 14 brownies



  • 2 C oats
  • 1/2 C cacao powder
  • 1/4 C almonds
  • 3 TB peanut butter
  • 2 sweet potatoes, steamed and skins removed
  • 1 1/2 C dates, pitted
  • 3 TB almond milk
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • dash of salt


  • 1/4 C coconut oil
  • 2 TB peanut butter
  • 1/2 tsp vanilla
  • 1/2 C cacao powder
  • 2 TB maple syrup


  1. Preheat oven to 350 degrees F.
  2. Soak dates in warm water while preparing sweet potatoes.
  3. Steam sweet potatoes in a steamer or prick with a fork and microwave about 5 minutes each if you don't have one (or bake in the oven). Peel skin away.
  4. In a food processor, add oats and process into a fine flour. Drain dates.
  5. To the processor, add in cacao powder, peanut butter, steamed sweet potato, dates, almond milk, vanilla extract, and salt. Process until smooth.
  6. Add in almonds and pulse a few times to chop them up.
  7. Pour into a greased 9x9 inch baking pan and bake at 350 degrees for about 40-45 minutes. Prick with fork to check if done. 
  8. While brownies are cooling, heat coconut oil, peanut butter, vanilla, and maple syrup in a pot on the stove until melted and combined. Whisk in cacao powder. Remove from heat and allow to thicken slightly. 
  9. When brownies are cool, pour icing over them and put in the refrigerator to solidify. Slice into squares and store in the refrigerator in a sealed container.

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