I appreciate that! Thanks for the sweet words :)

My pleasure! I'm happy you enjoy them!

I love hearing that! I hope you enjoy them as much as we do!

Hi there! Bake them at 350 :) You can see the whole recipe written out here if you'd like: www.theroastedroot.net/healthy-sweet-potato-brownies/

Thank you!

I haven't tested the recipe using regular potatoes and cashew butter, but I think it may work. My only concern is regular potatoes are drier than sweet potatoes, and cashew butter is thicker/harder to stir than almond butter. For this reason, you may need to add some extra moisture like cashew milk or coconut milk. You'd also be losing a little bit of sweetness due to the potato swap so you may consider adding extra pure maple syrup (which could also take care of the moisture issue). I'd base it on the way the batter appears - if it seems dry and hard to spread, add some form of liquid. If it seems easy to spread, you're probably good to go :) Happy baking!

So rich and fudgy!

Yes!!! It Shouldn’t have sugar or milk chocolate, do none and dark chocolate. Redo😂❤

@@batman1169she uses cocoa powder and dark chocolate chips sprinkled on top She has no artificial sugars or dairy So what are you talking about?

You can! If you're using canned pumpkin, I would use slightly less because it's waterier and less dense than cooked sweet potato. If you're using fresh roasted pumpkin you've or squash you've cooked yourself at home, a 1:1 replacement works great! Enjoy!

Hi there! This is what I mention regarding flax eggs in my post: "I haven’t tested a vegan sweet potato brownies recipe yet, but I imagine you could replace the chicken eggs with flax eggs to make super gooey vegan brownies." Now that you've tested the recipe using flax eggs, it seems like my assumption that the brownies would turn out super gooey (or in your word: mushy) was accurate. While some recipes can easily be made without eggs using an egg replacer, some (especially grain-free recipe) just don't turn out that great.

Tahini doesn’t give the same structure as a ground nut butter Seed butters have more oil in them when cooked so it would become wet, mushy

Hi there! Some form of nut butter is needed for the recipe because it provides part of the structure - it's the combination of the sweet potatoes, eggs, and almond butter than makes the brownies firm up. If you tried replacing it with oil, the brownies won't set up. I would try googling a different sweet potato brownie recipe that doesn't include nut butter to get the best results :) Happy baking!

@TheRoastedRoot oh, that's unfortunate. Thanks, though! I'll look into other recipes that don't include nuts

Hi there! They taste like brownies :) The flavor isn't identical to regular brownies made with flour, but the rich chocolate flavor is what shine's through. I've had many people report back that they were initially hesitant to make them because they don't like the flavor of sweet potatoes but they ended up not being able to detect the flavor at all. Hope this helps!! Happy baking! xo

350 :)

Hi Arron! The full recipe can be found here: www.theroastedroot.net/healthy-sweet-potato-brownies/ Let me know if you have any other questions!

Thank you for the feedback! As a heads up about maple sugar - I love that idea, but I would recommend adding some additional liquid to offset the loss of the pure maple syrup. This should help with the dryness too :)

Explaining why would be super helpful to others who want to try the recipe.

@TheRoastedRoot maple syrup substitute. Not a maple syrup fan when baking. Happy New Year 🎉