sweet potato brownies

April 2, 2013

Filed Under : Food & Nutrition

if you are looking for a healthy treat that’s not too sweet, but is perfectly moist, then this is the brownie for you.

sweet potatoes in a brownie? why yes! don’t they look delicious!?

still not convinced? since i’m on a sweet potato kick this week, here are well 5 reasons you should them more:
1*they are full of beta carotenes..a precursor to vitamin A. beta carotenes are good for the skin, eye sight, and immune system..they also serve as free radicals which help ward off cancer and slow down the aging process.
2*they are full of fiber.
3*they contain vitamins such as B6, C, E, and magnesium.
4*they contain iron, which is extra important for all the non-meat eaters out there, like me.
5*they make brownies moist and soft :]

So go ahead, try it:

sweet potato brownies

recipe slightly adapted from paleomg
  • 1 large sweet potato
  • 3 eggs, whisked
  • 1/4 cup coconut oil, melted
  • 1/3 cup raw honey (or agave)
  • 3 tablespoons coconut flour
  • 2 tbsp. special dark cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • pinch of salt
  • 1/2 cup dark chocolate chips
First, you’ll want to bake the sweet potato. Preheat the oven to 425 F. Clean and wrap the sweet potato in aluminum foil. Bake it in the oven for about 45 minutes, until it is soft and cooked through. When the sweet potato is finished, turn the oven down to 325 F. Peel the skin off the sweet potato (be careful, it’s hot!) and mash it in a mixing bowl. Add the wet ingredients to the mashed sweet potato…eggs, oil, honey, and vanilla extract. Once it is all mixed together, add the dry ingredients…coconut flour, cocoa powder, baking powder, cinnamon, and salt. Mix well. Fold in the chocolate chips. Place the brownie mix in an 8×8 brownie pan that has been sprayed with non-stick cooking spray. Finally, bake for 30-35 minutes, until a fork comes out clean. Remove from the oven and let cool. Then dig in!
Hope you enjoy :]
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