Sweet Potato Brownies
Gluten Free | Dairy Free | Refined Sugar Free
I am always looking for sneaky ways to work more veggies into my diet, and these sweet potato brownies did just that!
Sweetened with coconut sugar and maple syrup, these are low-glycemic making them a great sweet treat for a balanced, healthy diet.
The sweet potato eliminates the need for oil and also makes them suuuper fudgy and delicious. They are fairly easy to throw together and keep well for several days. I recommend adding dark chocolate chips AND chopped walnuts!
1 cup mashed sweet potato (see notes on cooking the sweet potato)
1/3 cup non-dairy milk (coconut, almond, or cashew work great)
1/4 cup maple syrup
1 tsp pure vanilla extract
1/3 cup baking cocoa
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup coconut sugar
1 tsp baking powder
Preheat oven to 350 degrees. Line an 8x8 pan with non-toxic parchment paper, or spray with an oil like coconut oil or grapeseed. Place the sweet potato, milk, maple syrup, and eggs in a high-power blender or food processor and blend until smooth. Pour into a large bowl and add the remaining ingredients and whisk until well blended. If you choose to add the optional chocolate chips and/or chopped nuts (highly recommend!), add these now. Pour into the pan and bake for 24 minutes, or until toothpick inserted in center comes out clean. Allow to cool for at least one hour before cutting.
Cooking the sweet potato: the best option is to rinse a medium-large sweet potato, poke holes in it with a fork all around, and then bake it in the oven for 60 minutes. Allow to cool, then cut in half and scrape the insides out.
The second option is to peel, chop and boil the sweet potato until soft and mash it up.