The words, ‘sweet potato’ and, ‘brownie’ are not words you would think to find in the same sentence. Strangely enough, they actually go together quite well, and not just in the same sentence, in an actual dessert. I love chocolate, and so does Adam and the girls. I like sweet potatoes, but my family wouldn’t go near them with a 10 foot pole, unless they are in the form of a fry. Initially, I thought this would pose a problem when making sweet potato brownies, but amazingly, it didn’t.
I love sneaking healthy ingredients into desserts. The best thing about these brownies is that you would never know they are loaded with nutrient rich sweet potatoes because they are amazingly delicious. They are decadent, chocolaty and have passed the kid, husband and friend test with flying colours. I feel no guilt in serving them to my family, or eating multiple on my own (and I have). The whole batch lasted less than 24 hours. Eat them on their own, or if you are feeling really adventurous, serve them with my chocolate avocado ice cream (https://myflockoffour.com/2016/02/22/ice-cream-thats-good-for-you/).
Here is the Recipe for the Sweet Potato Brownies – It Makes 16:
1 Cup Whole Wheat Flour
1/2 Cup Cocoa Powder
1 TSP Baking Powder
1/4 TSP Salt
1/4 Cup Brown Sugar
3/4 Cup Honey or Agave Nectar
1/3 Cup Coconut Oil – Melted
1 TSP Vanilla
1 1/2 Cup Sweet Potatoes
1/2 Cup Ground Walnuts (optional)
1/2 Cup Mini Dark Chocolate Chips
Here is the Recipe for the Chocolate Ganache Topping (optional but a delicious addition):
1/2 Cup Dark Chocolate Chips
1/4 Cup Almond Milk
Here are the Directions for the Sweet Potato Brownies:
1. Preheat Oven to 350F (on convection setting if you have).
2. Wash 1 large sweet potato well, dry and bake for about an hour. Once the potato is baked and cool, blend it until it is super smooth (no lumps), then begin making the brownie batter.
3. Line an 8×8 baking pan with parchment paper, or lightly grease a non-stick 8 x 8 baking pan.
4. In a bowl, sift the flour, cocoa powder, baking powder and salt until combined.
5. In another bowl combine the brown sugar, honey/agave, coconut oil and mix until combined. Then add the eggs and vanilla and mix until combined.
6. In batches, add the dry ingredients to your wet ingredients. Once all combined, add the sweet potato and mix until combined.
7. Add your chocolate chips and ground walnuts and mix until combined.
8. Pour the batter into your baking pan, spread it evenly, then bake for about 20 minutes.
Here are the Direction for the Chocolate Ganache Topping:
1. In a double boiler (small pot filled with a little water, boil water, add metal bowl on top of pot) melt your chocolate chips.
2. Slowly add almond milk and combine until the ganache is the consistency you want. I like it a little runnier because it is easier to work with and you end up using less – which means you will likely have some leftover and when nobody is looking you can eat it on its own with a glass of red.
Enjoy! Would love to hear your thoughts on the recipe if you try it. More sneaky and delicious desserts to come.