Yum, the sweet potato. A Native American root vegetable packed with vitamin A, vitamin C, calcium, and potassium. In my quest to fill our plates with colorful and unprocessed food, we eat sweet potatoes. A LOT of them. I like them plain, I like them with sea salt, I like them in chicken pot pie, I like them as a sauce on noodles. I like them period. So when I saw a recipe for sweet potato brownies a few weeks ago, I had to enlist my little baker to help me make these almost healthy brownies. (I mean sugar is still sugar…)
We didn’t have all the ingredients readily available, so I used the recipe I found at Deliciously Ella as a starting off point and winged it. I didn’t get a picture because we were rushing out the door and by the next day they were gone they were so good! Here is a picture of Deliciously Ella’s brownies. Mine looked very similar in texture and size.
Sweet Potato Brownies
Yields 20 brownies
- 3 cups sweet potato (about 5 small potatoes already baked)
- 3/4 cup almond or cashew butter
- 1/2 cup coconut oil, melted
- 1 cup cocoa powder
- 1 cup almond meal flour
- 1/4 honey
- 1/4 cup maple syrup
- 1/4 cup almond milk
- sprinkling of cacao nibs or dairy free chocolate chips (optional)
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 flax egg (1T flaxmeal mixed with 1T water let to sit for 2 minutes before pouring into batter)
- 1 tsp. baking soda
- Sea Salt to taste (for the top)
1. Preheat oven to 400 degrees. Line an 8×8 baking pan with parchment paper, or lightly grease with coconut oil.
2. In a large bowl, mix together sweet potato, coconut oil, honey, almond milk, vanilla and the egg.
3. Then combine the cocoa, almond flour, cacao nibs/chocolate chips, cinnamon, and baking soda.
4. Add the cocoa mixture to the wet ingredients. Blend thoroughly. Pour brownie batter into baking pan. Bake for 28 to 30 minutes.