Sweet Potato Brownies

One of the things that excites me the most about eating Paleo (besides the fact that I feel great) is the creativity with food.  Vaughan and I have always been adventurous when it comes to food, looking for the most eccentric items on the menu, we will pretty much try anything! From jellyfish at Hakkasan to Sweet Bread at The Purple Pig, we are always game for the unusual. So getting creative with Paleo cooking seemed to fit right in to our dining lifestyle.  The most creativity really has to come from the dessert menu of Paleo. Fruit is great, but it’s not always in season and sometimes we just want something a little different. These sweet potato brownies will do the trick. They’re not a typical brownie in the fashion of being cakey (they are little more on the fudgy side) but they have the great brownie flavor without all of the sugar.

The Good Stuff:

  • 2 medium sweet potatoes
  • 4 ounces dark chocolate
  • 1 tablespoon honey
  • 3 eggs
  • 1/4 cup dark cocoa
  • 1 tablespoon vanilla or almond extract
  • 1 tablespoon coconut flour
  • 1 tablespoon coconut oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup walnuts

The How To:

  • Clean potatoes, peel, and cut into chunks. Boil until tender then drain and cool.
  • Preheat oven to 350 degrees.
  • Melt dark chocolate in coconut oil, either in microwave in 20 second intervals or in a double pan on the stove.
  • Puree sweet potato in food processor until smooth.
  • Add all other ingredients (except walnuts) and puree until smooth.
  • Stir in walnuts.
  • Place parchment paper in the bottom of an 8×8 inch baking pan.
  • Pour into pan on top of parchment paper.
  • Bake at 350 degrees for 40 – 45 minutes until firm.
  • Remove from oven, let cool then serve.

 

 

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8 Responses to Sweet Potato Brownies

  1. Dunnie Andino May 29, 2012 at 1:20 pm #

    Easy breezy recipe, love it, thanks lady : D

  2. Reesh October 4, 2012 at 12:53 am #

    Just made these tonight with white fleshed Japanese sweet potatoes-almost a dessert in themselves. So much better than the disastrous avocado brownies I tried a month ago. Of course I licked the bowl and found the batter not quite sweet enough. I decided to throw in a handful of raisins as I did with regular brownies in my former life (LOVE raisins with chocolate). And I pressed some roasted chestnuts into the top before popping into the oven because I’m asian. Lol. Anyway, they came out great. I suspect I’ll like them even better when they’ve cooled off and aren’t quite so moist. If they make it that long;) Thanks for a great chocolatey fix!

    • AngelaVieux November 5, 2012 at 12:41 pm #

      Thanks for the added flavor options. LOVE those ideas!

  3. Nicole March 5, 2013 at 12:56 am #

    Where do you find coconut flour??

    • AngelaVieux March 7, 2013 at 9:18 pm #

      I purchase mine from either Whole Foods or Greenwise. You can find them it in most grocery stores in the baking aisle. You can also purchase coconut flour online for a pretty reasonable price.

  4. Heather March 12, 2013 at 6:54 pm #

    These look great and I want to make them but since sweet potatoes vary so widely in size could you give me an estimate of how much puree you think you used? 1 cup? 2 cups? Thanks!

    • AngelaVieux April 1, 2013 at 2:07 pm #

      I want to say about 1.5 cups. I will double check the next time I make them. I was going to remake them this weekend and my food processor decided to break. :(

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  1. Brownies!!! | idrankthecfkoolaid - May 30, 2012

    [...] found them via Multiply Delicious. She shared them via http://morethanpaleo.com/sweet-potato-brownies/ Here is the [...]

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