Do you like the taste of dark, not too sugary chocolate? If so, these Sweet Potato Brownies are for you. There is a lot of hype around “paleo” sweet potato brownies at the moment. Honestly, those who call them “brownies” are exaggerating a bit because they are basically pureed dates and don’t even contain flour! My Sweet Potato Brownies are NOT made with dates, ARE cooked in the oven, and DO contain flour (lots of special nutritious ones!). These Sweet Potato Brownies are the real cakey thing that include full fat butter. The result is so scrumptious and fudgy I’m sure you’ll want to double the batch the next time you make them!
Now, for our ingredient line-up of the day: Raw Organic Cacao Powder, Coconut Flour, 100 Percent Maple Syrup, Raw Cane Sugar, Organic Buckwheat Flour, Organic Extra Virgin Coconut Oil, Organic Spelt Flour, (when in France you can find Farine de Petit Epautre, a the littler cousin of Spelt), Salt, Baking Powder, Unsalted Butter, 2 Eggs, Semi-sweet Chocolate Chips, 1 cup pureed Sweet Potato.
Start this recipe by steaming one large sweet potato (don’t worry too much if you have exactly one cup or not!) The amount pictured above is a good ballpark. Once the sweet potatoes are nice and tender, transfer to a large bowl and immediately add the butter and coconut oil. This allows you to melt both without using the microwave or stovetop. Add in all of the wet ingredients, and then add the cacao powder. Stir well:
Then add the two eggs, stir well. The mixture will become glossy like so:
Mix the dry ingredients, and stir well.
Slowly add the dry to the wet, stirring well.
The final stir should start to get a little more difficult. It will be a little thicker than your standard brownie mix. The mixture will sit on the spatula when you scoop it up.
Spread it out in a 9X9 glass pan. If you don’t have one that size, (like me) just stop before you get to the end, like I did:
Cook at 200C or 392F for 10 minutes then lower to 180C or 375F for the last 10 minutes.
Wait until they are cool before cutting into your delicious sweet potato brownies. If you are a perfectionist; you can cut the brownies just before the sides of the pan to get nice square brownies. Those sides won’t go to waste, a mouse in your family will quickly find them… You can also freeze half of the brownies, which is what I did. They go down extremely well with a tall glass of cold milk. Now that’s what we call a perfect “gouter!” (snack time). This recipe is not toddler-approved, however. The intense chocolate (cacao) flavor suits adults better than little ones.