Sweet Potato "Batata" Brownies (2-Ingredient Base)
Makes 6 squares · 10 min active + chill
Two ingredients. One pan. A fudgy chocolate brownie built from a whole sweet potato — no flour, no sugar, no butter. The sweet potato carries the body, the chocolate chips melt in from residual heat, and the whole thing turns into something that tastes like a flourless brownie and eats like fudge once chilled.
We add one extra optional step: a scoop of Goddess Prebiotic Inulin stirred in while the mash is warm. Inulin dissolves cleanly, adds a touch of natural sweetness, and brings 5g of prebiotic fiber per scoop — food for the good bacteria in your gut, without changing the texture or flavor.
Ingredients
- 1 medium sweet potato
- ¼ cup chocolate chips (any kind)
Optional add-ins:
- 1 scoop protein powder (vanilla or chocolate)
- 1 scoop Goddess Prebiotic (Blue Agave Inulin)
- Peanut butter drizzle
- Pinch of sea salt
Method
1. Boil the sweet potato
Peel the sweet potato and boil in water until extremely soft — a fork should slide through with zero resistance. Overshoot rather than undershoot; the mash should be smooth, not stringy.
2. Transfer while hot
While still steaming, move the sweet potato straight into a small baking dish or glass container.
3. Melt the chocolate from residual heat
Slice the hot sweet potato open and scatter the chocolate chips on top. Let them sit for a minute — the trapped heat melts them into the flesh without needing a microwave or double boiler.
4. Mash until smooth
Mix everything together with a fork until the chocolate fully incorporates and the mash is glossy.
5. Add the boosters
Stir in 1 scoop of protein powder and 1 scoop of Goddess Prebiotic until fully blended. The prebiotic dissolves cleanly into the warm mash.
6. Salt and chill
Sprinkle a pinch of sea salt over the top. Chill in the fridge until firm (about 2 hours) or the freezer for 30–40 minutes for a faster fudge set.
7. Slice and drizzle
Cut into squares and finish with a peanut butter drizzle. Eat cold — the texture gets richer the longer it sits.
Why the Prebiotic?
Goddess Prebiotic is 100% Blue Agave Inulin — a soluble fiber that feeds the beneficial bacteria in your gut. Each scoop delivers 5g of prebiotic fiber with a mild natural sweetness, so it doubles as a gentle sweetener in recipes like this one. It dissolves without grit and doesn't change the texture.
Notes: If your sweet potato has already cooled, melt the chocolate chips separately before mixing. The texture becomes richer and more brownie-like once fully chilled. Naturally gluten-free. Vegan depending on your choice of chocolate and protein.
