As I mentioned in a recent instagram post, I purchased a (rather expensive) bag full of sweet potatoes, all ready to whip up some delicious culinary delights for Lila. The furthest I got to ‘culinary delights’ at 5PM on a Thursday was steamed, puréed sweet potato…which Lila promptly turned her little baby nose up at. I shoved the expensive mush into the back of the fridge and figured I’d revisit it the next day when I could be bothered coming up with a fancy way to serve it. This happened to coincide with the same day that I’d decided not to buy any more chocolate, because the fact that I was eating nearly an entire block a day was getting just a liiiiiittle bit outrageous (And obviously I was also suffering some kind of weird brain fart at the time. Me? Stop eating chocolate? Ha).
So then an awesome thing happened. I remembered the sweet potato brownie recipes I’d seen floating around. Yes! I could use up the mush, while indulging my chocolate craving, while still being healthy, WHILE EATING BROWNIES!!???!? Oh yeah. I’d hit the culinary delight jackpot.
These brownies are ALL KINDS OF DELICIOUS. They don’t taste like legit brownies that you’d get if you mixed ten kilos of sugar with ten kilos of butter and cocoa. But they taste good. Real good. And I wouldn’t lie to you about brownies. They are fudgey in the middle and have a lovely chocolate hit. I sometimes add walnuts for a bit of crunch, but you can do whatever you damn well please with your brownies. The brownie world is your oyster with this recipe.
I mish-mashed this recipe from a few others, namely I Quit Sugar and Eat Drink Paleo. The ingredients vary depending on what I have in my cupboard, so if one or two of the ingredients aren’t your jam, feel free to swap them out for whatever you prefer. Oh, and did I mention that these are refined sugar free, gluten free, paleo, dairy free, and kid friendly? Although – use your noggin to determine whether your child is A-OK with cacao powder, as it does contain our old friend caffeine. I was so into these brownies that I ate the first three batches before I even remembered my poor ten month old and the fact that the brownies were originally for her. What can I say? I’m an animal when it comes to chocolate.
- 1 Sweet Potato, preferably medium to large size
- 2 Eggs
- 1/2 cup coconut oil
- 1/2 cup Rice Malt Syrup (or Agave/maple syrup/your sweetener of choice)
- 1/2 cup raw cacao powder
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp buckwheat flour / brown rice flour - whatever gluten-free flour you prefer to work with*
- 2 tbsp crushed walnuts
- 2 tsp hazelnut extract
- Preheat oven to 180° C
- Peel and cut sweet potato into rounds and steam gently, until tender
- Mash sweet potato in a large mixing bowl
- Add all liquids to the sweet potato and stir well - you can add more sweetener to taste. Sometimes I add some liquid stevia if I'm feeling like a really sweet batch, otherwise I'll just leave it with the 1/2 cup rice malt syrup.
- Then add all your dry ingredients, and stir well.
- If you are using walnuts and hazelnut extract, add them now!
- Pour mixture into a lined baking tray. I used a medium sized one.
- Cook brownies for 25 minutes, or longer, depending on their doneness. I shouldn't need to school you on the doneness of brownies. Don't worry. You will know.
- Let them cool for ten minutes or so and then cut and serve.
- These brownies are BEST KEPT refrigerated. I scoffed at this to begin with. But I learnt my lesson quickly. Plus cold brownies straight from the fridge are 10x more fudgey than regular brownies. Win.
- *NB - If you are using coconut flour, be aware that it tends to soak up more liquids than other flours, so you may need to adjust the amount used.