Posted in recipes

Super Easy Sweet Potato Brownies

Hi guys!

Last night I had an epiphany when I discovered that I could blend two of my favorite things into one recipe: Sweet potatoes and chocolate.  Who doesn’t love a brownie, right?This recipe is a sneaky way to get more vegetables in and create a super fudgy texture.  Even better, this is super easy, grain-free, and could easily be vegan if you’d like!

I love to experiment with recipes and adapt them to my own taste or what I have in my pantry, which I found very easy to do with this recipe that I adapted from Make the Best of Everything.  Below I’ve listed my adaptation of this recipe, which came out pretty great!

Super Easy Sweet Potato Brownies 

You will need:

  • 1 ½ cups of mashed sweet potatoes, without the peel. (I needed about 3-4 medium to large sweet potatoes)
  • 1 cup of smooth or chunky almond butter*
  • 4 Tablespoons of unsweetened cocoa powder
  • 1 egg OR to make vegan, 1 flax egg**
  • 1/4 cup maple syrup***
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 3/4 cup of chocolate chips, nuts, or mix-ins of your choice

Prep:

  1. Before you gather your ingredients, poke the sweet potatoes several times with a fork and place on a microwave safe plate.  Cook in the microwave on high for about 8 minutes, poke with a fork to see if they’re soft enough to mash.  If not, place them back in the microwave for 3 minute intervals, checking between each to see if they’re done enough.  Note: Be careful! They hold a lot of heat, so use an oven mitt.  
  2. Once they are cooked through, slice each sweet potato open and remove the mashed insides apart from the skin. Place the contents in a large mixing bowl and mash together until smooth.  Be sure that there are no pieces of potato skin mixed up.
  3. Place the mashed sweet potatoes in the fridge to cool for several minutes.
  4. Preheat your oven to 350 degrees, and line an 8×8 pan with parchment paper.
  5. Place the almond butter, cocoa powder, egg, maple syrup, vanilla, cinnamon, and baking soda into one large bowl and mix until fully blended.
  6. Add the cooled sweet potatoes and egg, mix until fully blended.
  7. Stir in chocolate chips, nuts or mix-ins
  8. Pour the batter carefully into your baking dish and bake for 30-35 minutes, or until the sides begin the pull away from the parchment paper.

* Other options may be cashew, peanut, or hazelnut butter

**1 flax egg = 1 Tbsp ground flaxseed meal + 3 Tbsp water, mix together and let sit for 15 minutes in the fridge to thicken.  

*** If you have a real sweet tooth, you may want to use more maple syrup, or substitute this ingredient with 1/4 cup of refined, coconut, or maple sugar.  However, I found that 1/4 cup of maple syrup was just right for a darker chocolate taste.

Find a picture of my final product on my Instagram, @beewellbycasey, enjoy!

xoxo,                                                                                                                                                                 Casey

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