Category: Moms

Sweet potato brownies

Sweet potato brownies

Huge Sweet potato brownies of Farm-to-table dining bfownies I made these over the weekend, and they are fantastic! Hi Jessica! Cancel reply Have a question?

Sweet potato brownies -

You will not be subscribed to our newsletter list. I made these when a strong chocolate craving hit, needed something gluten free, and had a pretty limited pantry to work with. I do like them, but I found it to be much more enjoyable when I stopped calling these brownies and thought of them more as baked oatmeal.

My batter was too dry, so I added some non-dairy milk to get the batter to match the picture. Because there is no raw egg or flour, I would recommend tasting before baking and adjusting as needed if you would like them to be sweeter perfect for me but quite dark.

It may come down to some variability in sweet potatoes. Great recipe! But I added some oat milk at the end and it seemed to aid the issue. I used peanut butter instead and no pecans tree nut allergy.

I also used gluten free flour as I was out of oat flour and consistency wise, they seemed just fine. The overall taste was good. VERY dark chocolatey and not too sweet.

But my boys loved them and my husband will probably be obsessed once he tries them since he lives off of dark chocolate.

Would def make again. Thank you for sharing your experience, Karina! Hiya ~ I am baking for someone who only uses Lakanto Monkfruit sweetener. Can I replace the maple syrup with the Lakanto sweetener? Pretty much everything I bake is from one of your recipes and although I prefer the MS… I need to adapt this one time.

Appreciate you! Thank you for sharing! Let us know how it goes! These are the best brownies I have eaten since going vegan! My non-vegan husband loved them too! Love the pecans on top but not inside the brownies. I will definitely be making these again!

These are absolutely delicious! My teenage daughter loves them which is the true test. Already planning on making another batch tomorrow. Thank you for sharing, Heather! So I want to bake them in muffin form, is there anything I should add to the recipe or just prepare according to the recipe and bake in a muffin tin?

Love this recipe! Thanks so much for the lovely review and for sharing all of you modifications! This recipe is so amazing, and really easy to adapt!

The base recipe is delicious, but every substitution has also been really good. Really tasty brownies! I used organic peanut butter and the consistency was perfect with the brownies. Cooked well and fudgy yet firm.

I am a little skeptical about the sugar content in the nutrition though, as my organic maple syrup is 24g per 2 tbs, then the peanut butter and natural sugar of sweet potato.

Which syrup did you use for this recipe? Would it be possible to use pumpkin purée in place of sweet potato? I cooked down a few pumpkins this year and I still have a lot of purée to use.

Thanks so much for your kind words, Joy! Let us know if you try it! I made whipped sweet potatoes with spices and maple syrup for Thanksgiving.

I always make far more than is needed, so I went in search of a recipe in which to use the leftovers and found this one. I probably should have, as it was like cookie dough and I needed to add some liquid to get it to a thick batter consistency.

They have a better flavor and texture. They came out quite good, but not very sweet, probably because they only had half the maple syrup. I used honey and sunflower seeds and had to bake them for 37 minutes in my oven.

So good. I made these and they are incredibly delicious! Especially with the chocolate chips and pecans on top! I love eating these for breakfast. Most recently, I made a whole foods version for a friend.

I also blended the sweet potato with the dates and water, which made the consistency of the brownies extra smooth and fudgy compared to when I mashed the sweet potato by hand.

I left out the oil entirely. I chopped the pecans finely and sprinkled them on top, which looked very pretty. Will definitely make again! Also everyone who had some melted into pure bliss. Thank you! It also stayed wonderfully yummy for a week in the fridge.

I think it was about 50 grams? Probably 2, 3 tablespoons? Not sure. Thank you for the lovely review and for sharing your creative modifications!

I have made these a few times. When I follow the recipe exactly they come out perfect. I bake mine for 28 minutes which is just right for my oven. Let us know if you do some experimenting! Honestly I made so many tweaks mostly accidental!

For nuts I used hazelnuts. I used cornstarch for my GF flour, organic cacao powder for the chocolate flavour. I put them in mini cupcake tins and added little pockets of apricot jam, blackcurrent jelly and almond butter three different flavour alternatives in the center so they are more like brownie bites with filling.

They look adorable and are absolutely delicious! Very much enjoyed these brownies. Made a few tweaks. I try to eat all whole food plant based, no sugar, so try to use only fruit for sweeteners. I also used half almond butter and half pure tahini.

Also used a baked Japanese sweet potato. I stirred it all together and it all glued together into one piece. I was able to just flatten it into pan without it sticking to my fingers at all.

I have a small toaster size convection oven and baked it for ONLY 20 minutes at and it was totally done. Any more it would have burnt. Came out just right with a slight cake brownie texture. This is my all time favorite brownie recipe and I have been baking them up at least once a month! These are incredible.

I make them with coconut oil instead of avocado oil, peanut butter instead of almond butter, and I add chopped Brazil nuts instead of pecans.

I also lowered the maple syrup to only a half cup because my jarred peanut butter has sugar in it. I keep them in the fridge and they are great straight out of the fridge but sometimes I keep one out to get to room temp and I am telling you it tastes like fudge!

Definitely better at room temperature. Thank you for this amazing recipe! Thank you so much for the lovely review! I tried these today and did a few changes, as I chopped Brazil nuts, peanuts, and walnuts on top as well as the chocolate chips! I also used peanut butter as I had it in the house!

Very moist, very delicious and my husband absolutely loves these! Oh dear! Oh man! These are good! I ground up my oats to make the flour. It was a little coarse. Thank you for the lovely review and for sharing your modifications! You can see how finely we grind our oat flour here.

Hope that helps! OMG, these are amazing! I will try it with almond butter next time but the peanut butter was delicious. My kids loved them and had no idea they were a healthier version of the classic brownie! First time trying sweet potato in a dessert!

Used regular flour, almond butter, and omitted pecans. Also tried normal oven mode instead of fan oven. Baked at ° for 35 minutes. Looking for diabetic-friendly recipes and never disappointed with this website.

Fuss-free and perfect for chronically ill young adults at home who like to cook in a non-stressful environment! Highly recommend it 😁🙌🏼. Just made these exactly as per recipe and they are fabulous. So easy to make as I had all the ingredients on hand.

I actually cubes the sweet potato and boiled it and mashed it and that worked well for me. Will make again! The texture was perfectly moist and it was super easy to make! I only wish they were sweeter. Can I increase the maple syrup? Hi Faye, it should work, but might impact the texture slightly.

Did you include the chocolate chips? If not, that will help! Or if you did add them, were they semi-sweet or dark? Semi-sweet will be sweeter! Turned out great!!!!! I used walnuts instead of pecans. I also used quinoa flour instead of oat as I cannot tolerate oats and it worked perfectly!

Loved how the brownies turned out. Just the right sweetness. Biggest plus was the two thumbs up from my anti-vegan, anti gluten free husband 😉. The one serving did not spike my blood sugar out of normal range. Will definitely make again in regular rotation.

I absolutely love this!! My five-year-old son is allergic to gluten and dairy and when it comes to trick-or-treating, he has lots of limits of what he can eat.

But this year, I made this special treats for him with lots of dairy-free chocolate chips and he LOVED it! Thank you for sharing this with us, Lisa!! That definitely puts a smile on my face. These look so good! Do you recommend cacao powder over unsweetened cocoa powder, or could that generally be used as a substitute in your recipes that call for cacao?

Hi Madison — yes, you can always use cocoa powder to replace cacao powder. Hope you enjoy them! All rights reserved.

Privacy Policy Disclaimer How We Develop Recipes Terms of Use Powered by CultivateWP. Jump to Recipe. Pin Facebook Tweet Email. Espresso Powder : I highly recommend using espresso powder to create a richer chocolate taste. Storage Tips To store : These sweet potato brownies will keep in an airtight container in the fridge for 4 to 5 days.

To freeze : I love to sneak a few slices in the freezer for when the chocolate cravings hit in the future. Store them in a freezer-safe container with parchment paper in between for up to 3 months. Sweet Potato Brownies 5 from 17 votes. Prep: 15 minutes mins.

Cook: 25 minutes mins. Total: 40 minutes mins. Servings: 16 brownies. Author: Lisa Bryan. Print Pin Review Save Saved. Description These vegan sweet potato brownies are a game changer.

They're soft, subtly decadent, and taste like a pure chocolate brownie! Ingredients US Customary Metric. To make the sweet potato puree: wash the sweet potatoes thoroughly, pat dry, and poke 3 to 4 times with a fork.

Place them on a microwave-safe plate and microwave for 8 to 10 minutes, turning halfway through, until fork tender. Let the potatoes cool to the touch, then slice in half, scoop out the flesh into a bowl, and mash until smooth.

Alternatively, you can follow my mashed sweet potato recipe which uses the stove or baked sweet potato recipe which uses the oven. Preheat the oven to °F °C.

Line an 8×8-inch square pan with parchment paper with extra coming up the sides , and set aside. In a large mixing bowl, add the sweet potato, almond butter, oil, and vanilla extract. Use a hand mixer on low speed to gently blend the ingredients for 30 seconds. To the same bowl, add the cacao powder, coconut sugar, tapioca flour, baking soda, espresso powder, and salt.

Blend again with the hand mixer on low to medium speed for another 30 seconds, or until fully combined. Fold in the chocolate chips. The batter will be thick like playdough and not pourable. Transfer the brownie batter into the pan and use another piece of parchment paper on top to smooth it flat in the pan.

Optional: top with a few extra chocolate chips. Bake for 23 to 25 minutes, or until the brownies are set, but still soft in the center.

Let the brownies cool for 30 minutes in the pan, then cut into squares and enjoy! Nutrition Calories: kcal Carbohydrates: 15 g Protein: 3 g Fat: 9 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.

Course: Dessert. Cuisine: American. Keyword: Brownie Recipe, Sweet Potato Brownies. Did you make this recipe? Mention downshiftology or tag downshiftology! I try so many of your recipes and they never fail to blow me away, this was no exception! The brownies were super gooey and delicious. I used crunchy peanut butter which added an amazing crunch and added extra chocolate chips as soon as the brownies came out the oven so they melted so nicely!

I would like to buy the ebook bur i dont havr a paypal account and i couldnt do it with my credit card unfortunatly there is another way to get it. I was blown away. This is a total winner. I used peanut butter and will try almond butter next time.

Almost a little too sweet. It tastes so decadent. Definitely will be a repeat offender with this one. So easy to throw together, bakes in such a short time for a brownie. Just all in all a great recipe! These are so good! I also used a plant based protein powder for the flour.

I used 2 TBSP of agave instead of sugar. They turned out awesome! Last time I used oat flour and coconut sugar and they were great too. Thanks for the recipe! These were great! Also super easy to make and definitely better the next day. I made these last night and they were amazing!

I am calorie counting at the moment, is there a substitute for the pb to keep it lower cal? I LOVE these. Great way to use leftover sweet potatoes. I saw that some others subbed pumpkin with great results, and I have some leftover butternut squash in the fridge… tempted to try and see how it turns out rather than cooking more sweet potato.

Update: worked beautifully! Love how versatile your recipes are, Katie! These were excellent. I just happened to have a sweet potato I needed to use up. I used chunky pb, all-purpose flour, and only about 2 T mini chocolate chips. I also chose to add in 2 T chocolate soy milk because my wet ingredients looked too tight.

I think my sweet potato was on the drier side. Everyone loved them. I made this today and I love the recipe, but I made cookies instead! The batter was very firm so I used a small ice cream scoop and got 28 cookies, I pressed a piece of walnut in some or 3 chocolate chips in others.

Very chocolatey. Thank you for your recipe, I see so many other I will be trying. I am obsessed with these, and have eaten the whole batch over 4 days. Love many, many recipes, but this is the absolute best! Thanks Katie! What almond butter do you use? Or roasted?

And if I replace it with peanut butter, is that the regular kind? Or natural no sugar? These look so great!! Not too sweet but delicious 🙂. Huge fan of your recipes!

My favorite is with almond butter! Will omitting the sugar effect the baking process? If I only have an 8 by 6 Pan or a 9 by 9, how much should I alter the cooking time for either one? Do the choc chips just go in with the dry ingredients?

Did I completely misss something in the recipe?! Absolutely love them! Made two batches of these with slight modifications, if it helps anyone. The first batch I matched the recipe except I used coconut sugar instead of granulated and used whole wheat flour.

I used unsweetened peanut butter. They were really good! Definitely fudgy, but a tad bit dry I think because I used roasted sweet potato, possibly also because of the whole wheat flour, or maybe my oven cooks faster, idk.

Still really tasty though! Second batch I doubled the sweet potato and halved the peanut butter, used coconut flour, coconut sugar again, and added an egg and a splash of almond milk.

Definitely will make again. Absolutely amazing brownies! I followed the recipe exactly and frosted with a coconut milk and chocolate ganache. Will definitely make it again! They were shocked when I told them that they contained sweet potato and peanut butter!

Definitely will be making these again!! These are delicious! They are so fudgy and chocolate! By the way, if you want a way to make them even more natural, I swapped the sugar for 1 cup of raisins which I blended in my nutri ninja.

I made them with homemade peanut butter, oat flour and sweet potato puree too. I used normal granulated sugar before I saw the conversion to try via n the comments. I used coconut flour because I loooove coconut. But hope they still turn out well for you! Katie, Katie, Katie.

I made this one today and tested it on my mom asked her to guess the secret ingredient-she was dumbfounded! She started listing things from a traditional brownie recipe but when I told her sweet potato she was in such shock!

Honestly just like a regular brownie recipe 🙂. Wondering how much dates or date paste to use. I tend to use that as sweetener when I bake or make things like Avocado Chocolate Pudding. Dear Katie i love this brownie but i like to make them with a sub for the nutbutter.

What are good products i can juse? Love Tirza. Oh my goodness! Such unbelievable decadence! I used sunbutter and almond flour in mine and sprinkled raw cacao nibs and walnuts on top. I ended up baking it 35 minutes.

Thanks for a great recipe- this one a keeper! Just made those and how yummy they are! Have questions: the brownies never settled — too gooey, the consistency of mousse still taste delicious!

Can you put them in the fridge loosely covered overnight? Be sure to report back if you try! These are crazy good. I usually make them with half almond, half peanut.

Then a mixture of stevia, coconut sugar, and maltitol syrup to make them a little more moist. Then I make a kind of genache with almond milk or cream, vanilla, salt, baking chocolate, stevia and maltitol syrup.

Then I sprinkle additional vegan mini chips on the genache and kind of mush them in. Then I freeze it and cut it into bite size pieces and put them in a ziplock bag. And of course I double the recipe so they will be around a long time. By far my new favorite vegan dessert recipe!

Thank you Katie, you rock! Great recipe! I substituted half a banana and honey for the sugar, and it turned out really good! The consistency was a little more cakey than I expected, possibly because of my substitutions or because I baked it a little long.

No complaints here though! Tasty and less guilty! We do have a non PayPal option, but unfortunately the closest thing we have to a hardcover version is a pdf version that many readers are getting so they can print it out and have a hard copy to hold in their hands.

We really wish this one could have been hardcover and appreciate so much that you wanted it in the first place if it could have been!

Jason media relations. My daughter is on a strict meal plan and was craving brownies. These were great with brown rice flour and carob chips subbed in. I even enjoyed these and the leftovers froze beautifully! Any ideas would be so appreciated!

These I bake for minutes at These brownies are amazing and definitely my go to! Ok so I totally made these and they were delish although they tasted more like peanut butter than chocolate. I subbed out the cocoa for cacao and used carob chips instead of chocolate chips.

The only thing I wish I would have done different is wait to melt the peanut butter until after I had all of my dry ingredients done. But I followed the instructions and they were after the wet ingredients. These brownies are amazing…I make them often always using almond flour.

I live in New Zealand and when the boysenberries are in season, I place one on top of each brownie before cooking because the boy at the boysenberry farm told me his favorite way to eat the berries is to have them cooked on top of a brownie!

Sometimes I cut them into squares, dust them with icing sugar and put them on a pretty platter decorated with strawberries…and pass them around! Or serve them warm with vanilla ice cream.

They are divine. Thank you so much for this recipe! Maybe it was a temporary glitch? Is it still not showing up for you? Just a friendly reminder that if you use Xylitol, br careful if you have dogs.

Xylitol kills dogs, and dogs love brownies chocolate. These brownies are so good! Once with spelt flour, peanut butter, coconut sugar, and chocolate chips on top.

Last night I made it gluten free with oat flour, no chocolate chips this time, almond butter and coconut sugar. Both are great! Thanks so much for this great recipe! you cannot taste the sweet potato at all.

So yummy!!!! They taste incredible , so who cares if I have to dig them out of the pan with the spoon. Dumb question.. since sweet potatoes are already sweet, would you recommend not adding additional sweeteners for this brownie? Due to health reasons, i have cut off processed sugar from my diet.

If the added sweetener is needed for this recipe, i do have monkfruit that i can include…. Unfortunately you never know how an experiment will turn out unless you try it.

If you do experiment with changing something about the recipe as written, I would probably recommend going with the monk sweetener over omitting it altogether. Be sure to report back if you do try! These are incredible!! I used a little more sweet potato than the recipe called for, almond butter, buckwheat flour, and cacao powder plus chocolate Orgain plant based protein podwder and a little nugget of cacao butter….

and woah. These are absolutely incredible. Thank you!!! Does the sweet potato brownies have a frosting on top? It looks that way in the picture? If so where is the recipe? Hi, can I use maple syrup or honey instead? If so, what would the measurements be?

Also, what can I substitute if I have a nut allergy? be sure to report back if you experiment! My family loved them! I just made these — they are out of this world!

Chocolately and fudgy! Thank you so much for sharing 🙂. Is there a way for me to view all your recipes in metric measurements? I have hard time figuring the exact amounts and i end up screwing things simoly because 1 cup flour weighs different from 1 cup nuts, and so forth.

I get confused with all the different weights for different ingredients. Please help. Hi, just look at the packages and they should say what gram amounts are.

For example, a cup of flour is around g and a tbsp of cocoa is around 5g. A tbsp peanut butter is 15g. All liquids are around g per cup. Could you please provide me the measuremenrs of this recipe in grams? Is there anything that can be subbed for but and seed butters? Does it just need fat? thank you!!

These are out of this world. I added a little extra flour and cocoa to make up for the liquidy consistency. Used less than half a cup of sugar and turned out so gooey and chocolatey! They were a bit hard to cut up because it would stick to the knife. I could have done something about that but I just wiped with my finger and then ate it separate hehe!

It can be kinda messy to eat but you can squeeze it with your fingers and it stays together. I can taste and feel the texture of sweet potato and taste the dark chocolate i put in and im having a hard time stopping myself from eating the whole thing!

And for the recipe for almond butter which I also used for this and worked out great. Honestly I started following this blog cause I loved to look at Katie. She so gorgeous I think I am in love with her. I am now starting to read the recipes I plan to cook them and add them to my cooking profile on khal.

I think I will start with the keto ice cream. These are insanely delicious! I used almond butter. I have made your other brownie recipes and tough call but these may be my favourite … ugh how can I pick a fav! My boyfriend and I are the entire pan in 2 days and that was with us holding back as best as we could.

I made these today and they are delicious! I really enjoy sweet potatoes, but I did not taste them at all with all the other ingredients. You get more of the nut-butter taste and all that tasty chocolate!

I will be adding this to my list of recipes! For anybody in the UK here are the measurements in ml, I just used a measuring jug. Hi, I love your chocolate brownie recipe. Have you tried any other alternatives to eggs and butter? Thanks Lou.

I tried making it.. I was not sure how it would taste but my family went gaga over it! Thank you for this recipe is going on the top of my recipe journal.

So chocolatey, fudgy, and deceivingly healthy. Swerve confectioners and 2 tbsp. Lakanto monkfruit. I made this gluten free baking flour and added tahini; they were divine! Making again tonight. The best brownie recipe ever! This is wonderful to have a delight like brownies with the health benefit of sweet potato!

I would like to increase the amount of sweet potato that it would be more present. I am adding this recipe as a weekly go to! These are my go to brownies! No issues with the substitutions 🙂. I used almond flour the last two times, but might use a different kind of flour next time.

I found the black bean recipes more brownie like. I was dissastisfied with this. Not as fudgy as I expected.

I think the flour needs to be cut back and more sweet potato. I felt the peanut butter overpowered the chocolate taste.

These are amazing! My mom had requested black bean brownies at least once a week, since I made them the first time. Then, I tried these sweet potato brownies. I like these BEST, but she still wants black bean brownies everyday! Thank you for sharing! I used fresh sweet potatoes and pureed it myself.

Question about the nutrition facts, how many servings in the whole thing? The table is for a 39 gm size, so how many of these does it have?

Just made these for the second time in just a few weeks! They are so decadent!! My daughters and I love them!! I am guessing that people in the US buy sweet potato puree? I mashed some boiled sweet potato and thought that would be fine as a substitute.

The mix was crumbly, dry as a bone and would never have gone into brownies. It tastes pretty grim too. Overall, an absolute waste of ingredients and my time. Should be the same thing, so sounds like something else was wrong in your case. What flour and other ingredients did you use?

Loved this recipe — it was easy and delicious. I love that it has actual nutritional value and the sugar is not too high, even though it uses sugar. I made these last night for dessert, and we are eating them again for breakfast!

I used almond butter, but I am going to try with peanut butter next time. Thank you for the recipe! I love chocolate and I love sweet potatoes. mmm I love these brownies. Made them last night. Not much left. Many other recipes I will try from here.

Funny thing, my Instagram name which i never post is chococoveredanything. haha what a koinkidink. I made these today and my boyfriend loved them!! And a healthier choice than box brownies. Also for any one wondering, I decided to try freezing and thawing.

Just had one that was thawed out and tasted just as good! I used brown sugar because I did not have sugar sub. I was also concerned about how peanut-buttery this would taste with 1 c of nut butter.

Peanut butter flavor comes through very strongly. Very rich. Very filling. Hello Katie! Not a fan of the taste of either. If you experiment, be sure to report back!

Used xylitol, my own home made chocolate drops coco butter and powder with xylitol and almond flour this means you can have them on a Bulletproof diet 😉 , and they turned out heavenly.

A lot of patience making these ones with the preparation and the chilling out , but totally worth it! Could you explain more how to make your own home made chocolate drops? Also, I have never cooked with xylitol. What nut butter did you use? Did they taste like the nut butter?

I made it with maple syrup instead of sugar, and used an extra tablespoon of almond flour to balance out the liquid and they turned out great.

Made these last night, and both my boyfriend and I thought that they were fabulous! And just as good today. I forgot to add the salt, and it was not missed. Great way to add a little fiber into the diet. I love that these brownies have nutritional value — probably vitamin A as well as the fiber and iron.

Thanks for a delicious recipe. These are soooo good! What a delight for my picky family to have Sweet Potatoes Brownies for after dinner dessert and never asked me what they were or what was in them lol They just said make more please 😊.

This came out so good and I sick at baking! The texture is fudgey and chewy. I would use a little less peanut butter. But I was surprised how good they turned out! Thank you so much for sharing this recipe! Whole family, not just my son, loved it! I used almond flour, splenda, organic peanut butter, baking powder, and cocoa mix.

Mine came out okay, but very peanut buttery. Lots of subs but brownies are brownies! Verrrrrrrrrry peanut buttery. If you love peanut butter, heck yah! these are for you! Hounestly peanut butter brownies is probably a better name for them. Then drain the hot water. Put some cold water on it, unless you like burning your hands, and peal.

Toss that bad boy in a Blender or food processor until it looks like vibrant orange pudding and voila! Note, give your sweet potato time to cool before food puré-ing, or fun fact youll build up so much pressure from the heat that you run the risk of minor steam explosion damaging your blender, your pride, and hopefully not burn your skin.

These are the best.

This is no ordinary Sweet potato brownies potatk. Sweet Sweet potato brownies are undeniably browneis, loaded with brwonies and rbownies gluten-free. Raspberry ketones benefits These Viral Farm-to-table dining Down Puff Pastry Tarts Are Too Easy! Pierce the sweet potatoes with a fork and microwave on high for minutes until soft. Set aside to cool slightly and mash with a fork until smooth. Melt the bittersweet chocolate and coconut oil together, either in a double boiler or in the microwave, making sure to stir every 30 seconds. Vegan sunflower seeds, decadent, Sweet potato brownies unbelievably fudgy, Sweeh secretly healthy sweet potato brownies Swset so completely delicious that brownjes one can ever Sweeet the ingredients! This ultra optato sweet potato brownie recipe absolutely fits the bill. Imagine a Farm-to-table dining that tastes like pure bliss and is pretty much impossible to stop eating. You may also like this Healthy Banana Bread. In these secretly lightened-up brownies, the sweet potato adds depth of flavor and moisture, keeping the brownies soft and fudgy without needing any oil in the recipe. The vegan sweet potato brownie recipe can be suitable for low calorie, gluten free, and sugar free diets. You also get extra protein 5.

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