Leave it to Burlingame mom and “Crunch a Color” veggie game creator Jennifer Tyler Lee to sweeten brownies with a root vegetable and leave us craving not even a smidge of the granulated stuff. These rich, fudgy brownies are made with sweet potatoes and almond butter and contain less than half the sugar of a boxed brownie mix.

The recipe, featured in Tyler Lee’s new cookbook, “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day” (Workman; $23), which she co-authored with Anisha Patel, associate professor of pediatrics at Stanford University, contains no flour, so it’s great for gluten-free families. In a pinch, you can  substitute the fresh sweet potato for canned sweet potato puree — and the entire recipe comes together in the food processor in 10 minutes.

Double Chocolate Brownies

Makes 24 brownies

Ingredients:

Nonstick cooking spray

½ pound sweet potatoes, peeled, cubed and boiled until fork-tender

½ cup unsweetened almond butter

½ cup coconut oil or unsalted butter (1 stick), melted

1 large egg plus 1 large egg yolk

¼ cup maple syrup

2 teaspoons pure vanilla extract

¾ cup unsweetened natural cocoa powder

½ teaspoon salt

½ teaspoon baking soda

1 cup plus 2 tablespoons semisweet chocolate chips, divided

Directions:

Heat the oven to 350 degrees. Line a 9- by 13-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.

In a food processor, combine the sweet potatoes, almond butter, coconut oil, egg and egg yolk. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

Scrape down the sides of the bowl. Add the maple syrup and vanilla. Process until combined, about 30 seconds.

Add the cocoa powder, salt and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.

Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining  2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly. Cut into 24 bars. The brownies can be stored in an airtight container at room temperature for up to 3 days.

— From “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day” (Workman; $23) by Jennifer Tyler Lee and Anisha Patel, MD, MSPH