skip to Main Content


Sweet Spud & Cashew Butter Brownies

A moist, fudgy and delicious brownie!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 12
Calories: 168kcal


  • 1.5 cups baked sweet potato cooked
  • 1 cup cashew butter
  • 1 egg or chia seed and water mix
  • 3 TB cacao powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp baking soda


  • Preheat oven to 400F degrees.
  • Mash the cooked sweet potato in a large bowl.
  • Add remaining ingredients to a food processor along with the sweet potato.
  • Blend mixture until smooth.
  • Use a 9×9 baking dish and coat with coconut oil.
  • Pour brownie batter in the baking dish.
  • Bake for 25-30 minutes.
  • Remove brownies and let cool for an hour (if you can wait).
  • Enjoy!


Calories: 168kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 214mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2379IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Sweet Potato Cashew Brownies (10)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Shredded Spud Crust

Thinly sliced potatoes make a delicious, gluten free pie crust! I topped it off with arugula, figs, pumpkin seeds, Miyoko’s galic herb cashew cheese and olive oil.

Sesame Baked Tofu

The best baked tofu discovery & definitely a regular on the menu! A healthy source of protein that makes a great addition to a buddha bowl.

Whipped Frozen Coconut Lemonade

A combo of creaminess like a shake with the tanginess of freshly squeezed lemonade for an incredibly refreshing treat. This simple frozen drink comes together with just 4 ingredients!

Back To Top