Peppermint 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