Sweet Potato Protein Brownies

Total Time: 35 minutes (plus baking time for the potato)
Serving Size: 1 square
Number of Servings: 9
Calories & Macros per Serving (with egg + 1 scoop protein + 1 scoop collagen):
Calories: 170 Fat: 7g Carbs: 18g Protein: 10g

Ingredients:

• 1 cup mashed sweet potato (about 1 medium, baked & mashed)

• ½ cup almond butter

• ¼ cup maple syrup

• ¼ cup cacao powder (or unsweetened cocoa powder)

• 1 egg

• ¼ tsp salt

• ½ tsp baking powder

Optional:

• 1 scoop protein powder (chocolate or vanilla)

• 1 scoop collagen protein

• ½ tsp cinnamon

• 2 tbsp dark chocolate chips or crushed walnuts (for topping)

• Melted chocolate for drizzling

How to Bake the Sweet Potato:

1. Preheat oven to 400°F (200°C).

2. Wash and scrub 1 medium sweet potato. Poke a few holes in it with a fork.

3. Place on a baking sheet (line with foil for easy cleanup).

4. Bake for 45–60 minutes, or until very soft when pierced with a fork.

5. Let cool slightly, then peel and mash with a fork until smooth. Measure 1 cup for the recipe.

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8” pan with parchment paper or lightly grease.

2. In a bowl, mix mashed sweet potato, almond butter, maple syrup, cacao powder, and egg.

3. Stir in protein powder, collagen, salt, baking powder, and cinnamon (if using).

4. Spread the batter into the prepared pan and smooth the top.

5. Bake for 20–25 minutes, until set in the center. A toothpick should come out with a few moist crumbs.

6. Let cool completely before slicing. Drizzle with melted chocolate if desired.

Tips:

• Store in the fridge for 5 days or freeze up to 1 month.

• You can double the recipe and freeze extras.