Sweet potato brownies, who would’ve thought? I love experimenting with veggies in my desserts. They actually go together so well. Chocolate is such a strong flavor you never even taste the veggies. “They’re so dense and rich,” Thomas said, after shoving the second one into his mouth. Last night we warmed one up with a little bit of ice cream. Talk about a perfect brownie Sunday.
They’re a hit guys, I really hope you give them a try.
Sweet Potato Brownies
- 2 oz unsweetened baking chocolate (cut into squares)
- 1/4 cup of creamy almond butter
- 1 cup of sweet potato puree
- 1/2 cup coconut sugar
- 1 egg and 1 egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder or raw cacao
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp of sea salt
- 1/2 cup dark chocolate chips or chocolate chunks
- Preheat your oven to 350 degrees F. Line your 8″ baking dish with parchment paper or grease it.
- Have all your ingredients at room temperature.
- In a medium sauce pan over low heat, melt together your unsweetened chocolate and almond butter. Stir until smooth and remove from the heat.
- Stir in your sweet potato puree (canned or fresh), coconut sugar, and vanilla. Beat well. Then add in your egg and egg yolk. Beat until creamy.
- In a separate bowl, combine all your dry ingredients (cocoa powder, coconut flour, baking soda, salt). Mix the dry ingredients into the wet (still in the sauce pan).
- Finally, fold in your dark chocolate chips or chunks.
- Transfer your batter into the baking dish.
- Bake for 20-25 minutes (I checked mine at 18 minutes and they were ready to go, but it depends on your oven)
**I cooked my sweet potato right before making these brownies. You can absolutely use canned organic sweet potato puree.
***Stored mine in an air-tight container in the fridge. They are even delicious cold.