Sweet potato brownies

Sweet potato brownies – rich, fudge-like Paleo-friendly brownies made with sweet potatoes, and naturally sweetened only with dates

Welcome to another post of ‘I think Sarah’s gone off the deep end in the kitchen’!  And another post about brownies.  Because, well, they’re chocolate.  And brown.  And fudgey.  

But I have to tell you – these sweet potato brownies are awesome.  The two ingredients that make these different from all the other brownies on this website are sweet potatoes and dates.  Now, I’d tried making sweet potato brownies previously but didn’t think much of them.  However, I thought I’d give a different recipe a go, and change things, because that’s who I am.  The original recipe came from Chocolate Covered Katie so these were vegan and lower sugar to begin with.  I went a little bit further and made them Paleo (with almond flour), added sugar free (with the dates) and used coconut in the brownies themselves instead of chocolate chips.  

It calls for sweet potato puree as an ingredient – all I did was bake a sweet potato in an oven for 1 hour at 400F, let it cool and scrape out the insides.  Since the rest of the recipe is done using the food processor, it all gets mashed up quite nicely together!

Feel free to frost these with anything you desire – but might I suggest either this, or this frosting for an extra magical touch?

I brought these sweet potato brownies to a work meeting recently and the guy facilitating the meeting said I should charge $25 each for them – it was a cost savings/productivity improvement meeting so I’m pretty sure he inflated the price, but the amount of rave reviews I got from everyone more than told me I needed to put the recipe up on this website.  So, while it sounds strange, give it a go and tell me I haven’t gone off the deep end!

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Sweet potato brownies

(Paleo, gluten-free, dairy-free, no added sugar, vegan)

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12

Ingredients

• 3/4 cup sweet potato puree
• 1 cup almond butter
• 1 tsp vanilla extract
• 6 tbs almond flour
• 1/2 cup shredded coconut
• 10 Medjool dates pitted
• 6 tbs cocoa powder
• 1 1/2 tsp baking soda
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat oven to 325F and line an 8x8" baking pan with parchment paper.
2. Place all ingredients into a food processor and blend until smooth. This may take a few goes with scraping down the sides each time.
3. Pour into the prepared pan and smooth the top evenly.
4. Bake for 20 minutes or until a toothpick comes out clean.
5. Allow to cool before slicing and/or frosting.