Well, I finally did it! I cracked open my blog to start writing recipes. They’re good and I’m invigorated. This one involves chocolate, so who couldn’t like it? Like many of my recipes, these Sweet Potato Chocolate Brownies are gluten free and dairy free. They’re still made with plenty of healthy fat, so the flavor is absolutely there.

One of the reasons I like to use sweet potatoes, other than I just love sweet potatoes, is because they’re naturally sweet. Not kill-your-tastebuds-sweet, rather a pleasant won’t-make-your-blood-sugar-go-crazy-sweet. It’s the kind of sweet we should all know and love.

The funny thing about sugar is the more you eat, or the more sugar a food contains, the more primed your taste buds are to expect sweetness. Let’s say you drink a big glass of store-bought orange juice every single morning. Then one morning, you have a moment of awakening and think, “I bet starting my morning off with pure sugar isn’t good.” Your genius and absolute correctness prompts you to wake up the next morning and cut your usual tall glass of OJ in half, mixing the balance with water. Even though there is still a lot of sugar in your watered down version, it tastes less sweet. Eventually, you’ll adapt to the healthier OJ/water combo. But it will take a couple days.

Why the rant on sugary orange juice? Nothing personal against orange juice, per se, rather all overly sugary foods – including cakes, cookies and brownies…which leads me to my Sweet Potato Chocolate Brownies. Despite that “sweet” is in the title of the recipe does not mean they’re overly sweet. In fact, they’re not. I used maple syrup to bring up some more natural sweetness, but other than that, a far cry less than what you’d expect to taste if you were to buy a brownie in a bakery. And that’s ok. Especially if you love your pancreas (the master controller of insulin).

If you ever go to the store and buy sweet potatoes, but then wonder if you’ll ever really use them, this recipe will solve that conundrum. The biggest time saver for me was baking my sweet potatoes the night before I made these brownies. FYI – I had two small’ish sweet potatoes.

I usually like to make the base of all recipes from scratch, but I found a much simpler solution in Bob’s Red Mill One-to-One Baking Flour. I don’t use a lot in this recipe, but it has all the ingredients I need to make a gluten free pasty. And that makes me happy.

You came here for a recipe, so I’ll give you a recipe.

Sweet Potato Chocolate Brownies
Yields: 24 Brownies

Ingredients

1 1/2 C baked sweet potato* (about 2 small sweet potatoes)
1 1/2 C Bob’s Red Mill One-to-One Baking Flour
1/2 C coconut oil, melted
1/2 C maple syrup
2 eggs, whisked
1/4 C + 3 T unsweetened cocoa powder (7 tablespoons)
3/4 t baking soda
1/2 t salt

*Note: if you haven’t pre-baked your sweet potatoes, carve out about 60 minutes to bake them at 400 degrees. It will take about 40 minutes to bake, and 20 minutes to cool.

  1. Preheat oven to 375.
  2. Line a 9 x 13 baking pan in parchment paper, or grease with a good oil (like coconut or butter).
  3. In an upright mixer, or large bowl, combine coconut oil, maple syrup and eggs until blended (about 30 seconds).
  4. Add in the baked sweet potatoes, and continue to mix until blended.
  5. Slowly add the baking flour, cocoa powder, baking soda and salt to the mix. The mixture should be spreadable, but not liquid.
  6. Bake for 22 to 24 minutes, or until your brownies pass the toothpick test.
  7. Enjoy!

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