Sweet Potato Brownies
How have I never created Sweet Potato Brownies before?! I mean I am all about using vegetables in whatever way I can. So you would think I would have made this before so I can even get some veggies in my dessert. Being a massive fan of anything chocolate warmed up with ice cream, these hit the brief perfectly.
Traditional brownies are loaded with sugar, which isn’t ideal to have just before bed. The sugar can be quite stimulating, not to mention inflammatory. These brownies are sweetened with just the sweet potato and maple syrup. Yet they are still rich and fudgey so all you chocolate lovers out there don’t fear you will no be missing out. Sweet potato is actually a source of tryptophan which helps the body produce melatonin, the hormone that helps us to sleep. That combined with the cacao, which is a great source of magnesium, a nutrient to help calm us down. These Sweet Potato Brownies may just help calm us down before we go to bed rather than stimulating us.
As if you need any more reason to go and make them… but they are super quick and easy. Everything goes into one bowl. The trick is to have some sweet potato cooked and ready to go. Every time you bake or cook up some to mash, always cook extra, then you will have sweet potato on hand whenever your brownie craving strikes. It freezes well when cooked. And if my super sweet little hand model is anything to go by they are kid approved!
Let me know if you give these a try by tagging me on facebook or instagram with your creations!
What Do I Need?
- 1 cup of Mashed Sweet Potato – see below
- 1/4 cup of Maple Syrup (pure)
- 1/4 cup of Tahini
- 1/4 cup Coconut Oil, melted
- 1 teaspoon of Vanilla essence (pure)
- 1/2 cup of Cacao Powder or a good quality cocoa powder (no added sugars)
- 1/4 cup of Coconut Flour
- Pinch of Sea (or pink) Salt
- Optional: your choice of chocolate for top
Let’s Do This!
1. Preheat oven to 180c and line a loaf tin with baking paper
2. In a medium mixing bowl combine the sweet potato, maple syrup, tahini, coconut oil and vanilla until smooth. Depending how mashed you sweet potato is, you made have a few lumps, that is ok.
3. Add the cacao powder, coconut flour and salt until the batter starts to come together.
4. Place your mixture into the prepared loaf pan and press down to level. I have broken up some dark chocolate with sea salt to place on these. I put them in lines so each brownie would have one when cut. This is optional they taste great without it.
5. Place in the oven and bake for 25-30 minutes until the knife inserted into the centre comes out clean.
6. Allow the brownies to cool in the pan, then use the baking paper to remove the brownie from the pan and cut into squares.
I like eating mine slightly warmed either by themselves or with a little coconut ice cream!
These can be kept in an airtight container for a few days.
Gluten free, vegan, diary free (depending on chocolate used)
NOTE: You can either bake the sweet potato in the skins then scoop out the flesh – my preferred way I find the mixture a little more sweeter. Or you can boil and mash your sweet potato. This can be made ahead and stored in fridge or freezer.