Walnut, Almond and Cashew Sweet Potato Brownies

  • Yield: 16 servings
  • Total Time: 55 minutes
  • Cook Time: 30 minutes

Recipe courtesy of Nuts for Life (


  • 1 cup cooked, mashed sweet potato
  • 1 cup tahini paste
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla bean extract
  • 1 teaspoon baking powder
  • 1/4 cup almond meal
  • 1/4 cup walnuts (chopped)
  • 1/4 cup cashews (chopped)
  • 1/4 cup cacao powder
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350°F.
  2. Line a brownie tray with parchment paper.
  3. Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
  4. In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the chocolate chips (the remaining chocolate chips will be sprinkled on top).
  5. Add the dry ingredients into the wet ingredients, and fold together.
  6. Pour the brownie batter into the lined tray and top with remaining chocolate chips.
  7. Bake for 25-30 minutes until cooked through.
  8. Allow to cool and slice into small pieces.

Tip: Store leftovers in the refrigerator in an airtight container. To make this dairy-free and vegan, use dairy-free chocolate chips.

nutrition facts

Based on 16 servings

Per serving:

  • Calories190
  • Total Fat14g
  • Saturated Fat3g
  • Sodium36mg
  • Total Carbohydrate10g
  • Dietary Fiber3g
  • Protein5g