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Gluten Free Sweet Potato Brownies
Print Recipe
Gluten Free Sweet Potato Brownies are a rich and creamy treat, perfect for fall, topped with vanilla bean ice cream and drizzled with caramel syrup!
Course
Dessert
Cuisine
American
Prep Time
30
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings
9
brownies
Calories
261
Author
Whitney Bond
Ingredients
1
lb
sweet potatoes
½
cup
unsweetened cocoa powder
½
cup
Premium Gold Gluten Free Flour
¼
tsp
baking powder
¼
tsp
salt
½
tsp
cinnamon
½
cup
unsalted butter
softened
1
cup
sugar
1
tsp
vanilla extract
1
egg
Instructions
Preheat the oven to 325°F.
Peel, cube and boil the sweet potatoes for 15-20 minutes (or until fork tender).
In a small bowl combine the cocoa, gluten free flour, baking powder, salt and cinnamon.
In a large bowl cream together the butter and sugar.
Add the vanilla and egg.
Once the sweet potato is boiled, drain the water then use an electric hand mixer to puree the sweet potato.
Add the sweet potato to the butter and sugar, mix well.
Add the dry ingredients, mix well.
Pour the brownie batter into an 8 x 8 baking dish.
Bake for 35-45 minutes (or until a toothpick inserted in the middle comes out clean).
Nutrition
Serving:
9
g
|
Calories:
261
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
45
mg
|
Sodium:
102
mg
|
Potassium:
263
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
7490
mg
|
Vitamin C:
1.2
mg
|
Calcium:
39
mg
|
Iron:
1.3
mg