These Peppermint Sweet Potato Brownies are the perfect holiday dessert! They’re gluten-free and sweetened with dates. Add them to a Christmas cookie tray or bring them to a potluck or party.
Hi friends!
These Peppermint Sweet Potato Brownies are likely the only new holiday recipe you’ll get from me this year but man are they delicious. They’re basically just a slight twist on my Gluten-Free Sweet Potato Brownies. I made a couple of small changes and BAM! A perfectly festive recipe that would make a fun addition to a holiday cookie tray and would also be perfect at your Christmas party, office potluck, etc.
These beauties are made in the food processor. Have I mentioned I love my Cuisinart food processor (affiliate link). It’s by far my most used kitchen appliance and my absolute fav for baking because it’s so easy to add all sorts of nutrient boosters to baked goods.
So, using the food processor allows you to sweeten these with dates, which I love. It also lets you blend in a whole medium sweet potato! You don’t even need flour or oats for these.
My gluten-free sweet potato brownies have been our fav around here for several years…and then every time the holidays roll around, I find myself making my No-Bake Peppermint Chocolate Bites on repeat…because is there really anything more festive than white chocolate and crushed candy canes? I think not.
So this year I decided to do a little mash-up and give my brownies a mint twist. And guys, they turned out so well. I’ve made two batches this week and eaten almost all of them myself.
Here’s the recipe:
PrintPeppermint Sweet Potato Brownies
These Peppermint Sweet Potato Brownies are the perfect holiday dessert! They’re gluten-free and sweetened with dates. Add them to a Christmas cookie tray or bring them to a potluck or party.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 12 brownies 1x
Ingredients
3/4 cup chopped medjool dates (pits removed. Soak in hot water for 5 min first if they’re not super soft)
2 eggs
1/2 cup peanut butter
2/3 cup cooked, mashed sweet potato
1/4 cup applesauce
1/4 cup oil
1/3 cup cocoa powder
1/2 tsp baking soda
1 tsp peppermint extract (adjust to more or less depending on how strong you like your mint flavor)
1/2 cup chocolate chips
white chocolate and candy canes for decorating
Instructions
- Place dates in a food processor and pulse several times to chop.
- Add eggs, peanut butter, sweet potato, applesauce, oil, cocoa powder, baking soda and peppermint and process until smooth.
- Add chocolate chips and pulse to mix.
- Spread into 9×9 baking pan lined with parchment paper. (Batter will be very thick.
- Bake at 375 for 15-20 minutes or until set.
- Let cool completely, then drizzle with melted white chocolate and crushed candy canes.
Notes
To cook my sweet potato I just stab it several times with a knife and microwave for 5 minutes.
Keywords: dessert, brownies, gluten-free, peppermint, mint, holiday
What do you think? Are you worried they’re going to taste like peanut butter or sweet potato? I promise you they don’t!
I can’t wait for you to try them! Be sure to let me know what you think!!
Let’s chat:
What staple treats go on your cookie trays every year?
Enjoy!
–Lindsay–
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
I have yet to make anything of yours that I don’t like, and I’m super excited to try these! My staple is mint chocolate candy cane cookies, a chocolate cutout cookie dipped in melted Andes pieces and drizzled with white chocolate. So this is the perfect gluten free “version” to accompany those!!
★★★★★
I’m definitely going to give these a try!
My go to Christmas cookie is the russian tea cake- super simple and delicious!