Sweet Potato BrowniesWritten by Karen on May 19th, 2009
Believe it or not, this picture represents a brownie which may look gi-normous, but is about the size of a post-it note (tablet It IS big on flavor, but low on sugar and actually quite healthy, as desserts go. It also contains a secret ingredient which will soon be a secret no more. Guesses, anyone…? (Nevermind that I already gave it away:)
Sweet potatoes! That’s right, a vegetable has made its way into yet another yummy treat which could fool even the most highly trained (and skeptical) palate. The sweet potatoes offer depth and moisture to the brownies and are a wonderful complement to chocolate. You may recall the health benefits of the sweet potato from the pie I featured last month.
Sweet Potato Brownies - Serves 6-8
There are many variations you could make with this recipe. For a caffeine-free alternative, you can use carob powder in place of the cocoa and omit the espresso. I felt that pecans worked better with the sweet potatoes, but walnuts are a great substitute. Of course, you’ll find my other favorite food, coconut, here. Another healthy addition to this highly popular dessert. For the ultimate topping, grab a scoop of “Coconut Bliss Vanilla Bean” (dairy free and decadent!), as recommended by Coconut Gal (yes, there’s more than one of us;-)
4 Tbs organic, extra-virgin coconut oil
2/3 cup cocoa powder
½ cup whole wheat flour (I use teff to make gluten-free)
¼ tsp baking powder
¼ tsp sea salt
1 Tbs espresso powder
½ cup pure maple syrup
2/3 cup sweet-potato puree*
1 large pastured egg
1 ½ tsp vanilla extract
1 Tbs unsweetened shredded organic coconut
2 Tbs raw pecans, chopped
1. Heat oven to 350 degrees. Oil an 8-inch square pan; set aside. In a medium saucepan over low heat, melt coconut oil. Remove from heat, and stir in cocoa. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together flour, baking powder, espresso and salt. Add coconut and pecans.
3. Combine maple syrup and sweet-potato puree, followed by egg and vanilla, and blend with cocoa mix.
4. Add dry to wet ingredients and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
*To make sweet potato puree: wrap medium sweet potato in parchment and foil and bake for one hour at 375 degrees. Once cool, remove pulp from skin. Mash into puree for use. Yield: approximately one cup.
If allowed, this is also part of Hartke’s Healthy Recipe Carnival