For my first recipe post, I've chosen to share with you these sweet potato brownies because they're a perfect representation of the type of food and baking that I'm passionate about. This recipe is my go-to for a quick and easy chocolate treat--they're not only deliciously rich and chocolatey, but also incredibly healthy and full of nutrition. It's definitely a dessert that tastes great, but makes you feel even better.
These brownies are made using a base of pureed sweet potato, giving them not only that moist and creamy brownie texture, but also a nutritional benefit of vitamins, minerals and fiber. But don't get me wrong--though the bulk of these brownies consists of sweet potato, the flavor that really comes through is the chocolate! The intense dark chocolate flavor comes from all-natural, unrefined cacao, which also brings along with it a healthy dose of iron and antioxidants. And to top it all off, these sweet potato brownies contain no added sweeteners, as the sweet potatoes and dates lend them plenty of natural sweetness.
Hope you enjoy the recipe! If you try it out, feel free to let me know what you think!
~Mary
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3 cups steamed sweet potato
1/2 cup* chopped pitted dates (can sub with dried sticky prunes, figs)
1 cup almond milk
3/4 cup cacao powder
1 cup flour**: mix of oat flour, flax seed meal, whole wheat flour
4 tbsp. natural unsweetened unsalted peanut butter
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
Dark and milk chocolate chunks
Preheat oven to 350F
1. Process sweet potato in food processor until smooth. Add milk, dates, vanilla, nut butter and process until smooth and creamy.
2. Thoroughly mix dry ingredients in a separate bowl.
3. Pour wet ingredients into dry and combine well. Fold in chocolate chunks and pour batter into baking pan.
4. Bake 50-60 minutes; toothpick inserted in middle should come out clean.
5. Let cool completely and cut into squares. Enjoy!
* For a sweeter brownie, feel free to increase this amount to 3/4 cup, or even 1 cup.
** To make these gluten free, leave out the whole wheat, and just use oat flour and flax!
