Okay, so I thought about featuring an article about the horrible conditions discovered at a pig farm, and if you eat pork it’s definitely something you should read so you’re more aware of the kind of place your food is likely coming from. I also considered re-posting Food Babe’s exposé on “natural” flavors. Eye-opening and more of what we need to be aware of in regard to the perils and pitfalls of our food system.
But with all the intense situations going on in the world these past few weeks, weather-wise and otherwise, I thought it was a good time to focus on something light and fun (and yummy), so I decided to feature this recipe for sweet potato brownies that I tried yesterday and thought was a winner….
The secret behind these moist, super-chocolatey brownies? A Paleo, powerhouse ingredient: sweet potatoes!
Sweet potatoes are not only sustaining as a complex carbohydrate—they are also an excellent source of vitamin A (thanks to their beta-carotene content) and dietary fiber. But this isn’t merely a case of trying to hide a healthy ingredient in something palatable like brownies. No, these sweet potatoes make for some of the moistest brownies you’ve ever laid hands on. These sweet potato brownies strike just the right balance between cakey and fudgy.
They are easiest to make when you have some leftover, cooked sweet potato in the fridge, although the natural (unsweetened and unprocessed) canned version works too. If you don’t have any pre-cooked sweet potato to start, simply bake them in the oven at 400°F for 45 minutes or until you can poke them easily with a fork.
Our recipe may have the occasional chunk of sweet potato throughout the brownie, which makes for a nice textural element. If you’d like to mask the sweet potato more, you can try puréeing the cooked sweet potato with a little water for a smoother texture before stirring it in.
With only a handful of simple ingredients, these sweet potato brownies are as easy to make as they are tasty. They’re even customizable: you can top with chocolate chips or add nuts to the batter. They’re the perfect chocolatey base for a host of Paleo-friendly treats, like coconut milk ice cream or chocolate frosting. If you prefer sweeter, not as dark chocolatey brownies, opt for more maple syrup. Honey works here, too. If you’re a chocolate fiend, pair these with a warm cup of Paleo hot chocolate.
- *3 eggs
- ¼ cup maple syrup, or more to taste
- ½ cup melted coconut oil + extra for greasing
- ¾ cup almond meal
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 cup cooked sweet potato
- Optional: chocolate chips for topping
- Preheat the oven to 350°F. Grease baking pan with coconut oil.
- Whisk together the eggs, syrup, and coconut oil until well combined. In a separate bowl, combine almond meal, cocoa powder and baking powder.
- Whisk the dry ingredients into the wet. Whisk in the sweet potato.
- Pour brownie batter into baking pan and bake for 30 minutes, or until an inserted toothpick comes out clean. If using chocolate chips, lightly press them on the brownie shortly after it comes out of the oven.
Personal Note: I knew I wanted to try this recipe this weekend, so I had saved a cup of mashed sweet potatoes from two days before. That made putting things together so much quicker. And I didn’t have “official” almond meal, so I took 3/4 cup of sprouted raw almonds I had and ran them through a small food processor. They ended up more like a fine grind, rather than meal, but I liked the texture that added to the final product. And instead of just whisking the wet ingredients, I actually put the eggs, maple syrup, oil and sweet potato in the processor until everything was nice and velvet-y before adding to the dry ingredients. Also, I added 1/2 tsp vanilla extract and next time I think I’ll even use a full teaspoon.
Baking time depends partly on the size pan you use and partly on how gooey you want the brownies to be. I used a 10″ round tart pan and cooked them for about 25 min so they wouldn’t be too firm. I didn’t feel they needed the optional chocolate chips, but I did have the thought that some french vanilla ice cream or raspberry sorbet might be nice, if you want to fancy the finished product up a bit. I may never get around to trying them like that since I ended up eating a 1/4 of the pan right out of the oven. The recipe says “Serves 10,” but that certainly wouldn’t be the case in my house. Oh well, got to splurge every once in awhile. 🙂
*If you are avoiding eggs, you can check out this sweet potato brownie recipe, although I haven’t tried it myself.
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Disclaimer: Please not that any information provided here is as a guideline only, and not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.