Directions 6 steps | 60 Minutes
Preheat oven to 325°F. Line an 8-inch pan with parchment paper and spray with a non-stick cooking spray. Measure and prep all ingredients.
Gently heat nut butter in a saucepan over low heat until it softens and is easy to stir. Transfer to a bowl and whisk together the warm nut butter with the sweet potato puree and vanilla extract.
In a large separate bowl, sift together the flour, cocoa powder and baking soda. Add the sugar and salt and whisk until combined.
Combine the dry ingredient mixture into the sweet potato mixture using a spatula, then fold in the chocolate chips and pecans. Pour the batter into the prepared pan and smooth evenly with the spatula.
Bake on the center oven rack for 23 minutes. The sweet potato brownies will firm as they cool.
Let cool completely and cut into 9 squares. Enjoy!
- To prepare sweet potato puree, peel and cut sweet potatoes into cubes and put into a pot with cold unsalted water. Bring to a boil and reduce to medium heat. Cook until fork-tender and blend the potatoes in a food processor until smooth. Alternatively, you can use a potato ricer. The puree should be a very smooth consistency to avoid lumps in the sweet potato brownies.