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Wednesday, November 5, 2014

Sweet Potato Brownies

Hi followers! I swear I've been promising to put this recipe up forever. If you follow my Instagram, it's actually my first post, go figure. Anyways, I finally got to it yesterday and they are just as delicious as I remember. I did tweak the recipe a bit and these are absolutely perfect. I even made a second batch just to make sure it wasn't a fluke..
I notice many people asking me where I buy my groceries to provide you with these delicious recipes. The answer will usually be Whole Foods. I trust their quality ingredients over any other store. You don't always have to pay more for your groceries!, When you shop the 365 label, it generally matches the price of what you would find in any other grocery store for a better product.
Shout out to Whole Foods Market in Bedford, Massachusetts for sponsoring these next few posts. I love them with all of my heart! :)



Sweet Potato Brownies
(paleo, gluten-free)
Serves 12

Ingredients:
  • 2 1/2 cups sweet potato, peeled, cut into cubes and steamed
  • 2 eggs
  • 1/2 cup 365 brand coconut oil, melted
  • 1/3 cup plus 2 tablespoons maple syrup
  • 1 teaspoon pure 365 brand vanilla extract
  • 1/2 cup good quality cocoa powder
  • 1 tablespoon coconut flour
  • 1 tablespoon arrowroot flour  
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt

Process:

1. Preheat oven to 350 and set aside an 8x8 in. square tin lined with parchment and greased with coconut oil.
2. In a large food processor, combine steamed sweet potato, eggs, coconut oil, sweetener, and vanilla and pulse until well-combined.
3. In a medium bowl, mix together cocoa powder, coconut flour, arrowroot flour, baking powder, baking soda and salt.
4. Add the dry mixture to the food processor and process batter until smooth.
5. Add batter to the square tin and smooth batter over with a rubber spatula. Lick spoon. I swear, if you use fresh organic eggs with washed shells, you not need to worry about salmonella. I've been eating raw eggs for years, I'm still alive and well.
6. Bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
7. Cool for 1 hour before removing brownies from tin and then transfer to a cutting board for serving.
8. Serve these with melted chocolate chips and some coconut whipped cream.
9. Enjoy, share, and comment below!





4 comments:

  1. These look awesome. I love sweet potato and chocolate together!!

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  2. These look AMAZING! As soon as I am able to reintroduce eggs...these are on the menu. Thank you for the beautiful photography and inspiration!

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    Replies
    1. So glad I can offer inspiration!! ;)

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