Sweet Potato Brownies

Written 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;-)

Ingredients
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

Directions
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 :)

17 Comments so far ↓

  1. May
    19
    1:23
    PM
    CoconutGal

    Haha! Love it! Thanks and an extra entry for you :)

    CoconutGals last blog post..Cappuccino

  2. May
    19
    4:01
    PM
    Linda Damiano

    For sure going in the “Gotta Try This Recipe” file! Sounds yum-yum.

  3. May
    20
    6:16
    AM
    Ricki

    This recipe reminds me of the one in Ellen Abraham’s Simple Treats–I remember being blown away at sweet potato in a brownie! These look fabulous–so fudgy!

    Rickis last blog post..Old Habits Die Hard: Mocha Cinnamon Cereal Muffins

  4. May
    21
    9:20
    AM
    Michelle @ Find Your Balance

    Mmmmm awesome! If black beans can work I have ZERO doubt that sweet potato brownies are scrumptious. (And teff flour, love it)

    Hope this doesn’t go to your junk mail, if so I have no idea why! Maybe your inbox settings? Maybe…gee, don’t know!

    Michelle @ Find Your Balances last blog post..Free Massa Organics Giveaway. Holla!

  5. May
    21
    11:08
    AM
    Karen

    CocoGal – Haven’t heard, so some other lucky palates must have won the prize. Oh well, I’m hooked and will pay – dearly:)
    Linda – I will be your new best friend.
    Ricki – they are sneaky and decadent.
    Michelle – Got it! The teff flour is my favorite and works great with chocolate (and carob.)

    Karens last blog post..My Favorite Brownies…and Yours, too!

  6. May
    22
    1:55
    PM
    jeanne

    I make a brownie very similiar to this recipe, but with pumpkin.
    Next time I’ll try sweet potatoes.

  7. Jun
    22
    4:48
    PM
    Bec

    Have you substituted any of the flour with coconut flour?

    Becs last blog post..Farmer’s Market

  8. Jun
    22
    9:22
    PM
    Karen

    Bec,
    Haven’t tried the coco flour in this one…but it’s a great idea. May have to add another egg then, too.

  9. Jun
    24
    7:16
    PM
    Bec

    I made these tonight and they were great (and I used all whole wheat flour – no coconut flour this time) Do you mind if I post the recipe with a link back here?

    A couple of follow up questions – did you add the syrup, sweet potato, egg etc. to the flour or to the cocoa mixture? In a pinch, if you were going to substitute the coconut oil for another oil, what would you use?

  10. Jun
    25
    10:27
    AM
    Karen

    Bec, That’s great! As for syrup, etc. I mixed them in a separate bowl but you could blend them with cocoa/oil. (I changed the directions so it wasn’t as confusing.) And for an oil sub I would either use pure butter or grapeseed oil…but do try coconut. It is so good for you!

  11. Jan
    15
    6:48
    PM
    Gloria

    These were good and easy to make. I made them with butter the first time, but didn’t like them as well. Here are my changes based on what I had on hand: WW pastry flour, 2/3 cup of mashed banana, Agave syrup, decaf coffee crystals, and didn’t have any coconut…Agave says it has a low glycemic index for diabetics. Thanks for posting this!

  12. Jan
    16
    5:25
    PM
    Karen

    Gloria,
    I love when people get so creative with recipes – and it works! The only caution would be to make sure the agave is ‘raw.’ Some of the ‘syrups’ are blended with corn syrup.
    Thanks for sharing.

  13. Jul
    31
    2:06
    PM
    Brownie Power

    Made this brownie recipe last night for my family, they loved it!!! I used agave syrup and it worked great thanks for posting it.

  14. Mar
    24
    5:19
    AM
    Amy

    What could I substitute for the maple syrup? Applesauce? Anything else? Thanks cant wait to try these!

  15. Mar
    24
    10:55
    AM
    Karen

    Amy,
    You could sub agave nectar or brown rice syrup for maple (do you not like the flavor?) I’m not sure about applesauce as it has a bit more moisture. You might also try mashed prunes or banana. Let me know – thanks!

  16. Mar
    27
    2:10
    AM
    Amy

    Thanks! I live in China where maple syrup is very pricey and unfortunately neither agave nectar nor brown rice syrup are available, but bananas are so I will give that a try! How about using honey?

  17. Mar
    27
    9:22
    AM
    Karen

    Amy – Honey is a great choice, but you might want to use about 1/4 cup to start since it is much sweeter. You can always add more…

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