Sweet Potato Brownies

Admin
Oct 10, 2017
4 min read

I did not think I would fall into the continued excitement over the "Sweet Potato Brownies", in fact I laughed with a good friend about how they sound more like "Frownies, fake brownies". The truth is the recipe has been around for a while but for some reason just now caught everyone's attention on social media and Pinterest. I decided I needed to try them for myself and see if they were worth all the fuss.

And y'all... they were most definitely worth it. I shared them on my Facebook page, Sartain Nutrition, and got so many shares and likes, I decided this may be worth a blog post! So here you go, the full instructions, recipe, nutrition facts, and pictures. Along with my commentary of course.

If you are here for the recipe alone, scroll down! I am busy too, I get it. No commentary needed just tell me about the recipe lady!

First step -Preparing your sweet potato.

I suggest one large or two mediums for my recipe.

As a woman of little time, I like to Crockpot my sweet potatoes.

Yup, so much easier and my kitchen can be crafting wonderful flavor while I go about my day without even thinking about the Vitamin A filled dandy.

I know quite a few folks who like to microwave sweet potatoes and potatoes, but I encourage you not to do this with those yummy orange spuds. Why? Sweet potatoes have a naturally sweet flavor which can be experienced only with slower cooking such as baking/roasting or crock potting them bad boys.

So for this recipe in particular, oven or Crockpot.

How do you crockpot a sweet potato?

Well, I cover mine in coconut oil, pierce with fork multiple times, and place in the crockpot. I will add about half cup of water if only cooking one or two, with more water added for more potatoes. Set pot to low, and let cook while I am busy, about 6 hours does the trick!

I will usually do this the day before I actually desire to create the sweet potato brownies. And I usually do quite a few prior to actually needing them, aka meal prep!

Easiest kind too, let the crockpot do my cooking!

The next step would be to let sweet potato cool so you are able to handle while removing the skin. Once the skin is removed, place in a medium bowl, and mash well. I am sure you can do this in a high powered blender or food processor, but some grit and muscle accomplish the same task without dragging all my equipment out of their tucked away places! Also, my potatoes are cooked so long they are easy to mash into the desired pureed texture.

Add one half cup of natural creamy peanut butter or almond butter, along with one fourth cup cocoa powder, mix well.

Continue to stir while adding in one tablespoon of powdered stevia and one teaspoon of vanilla extract. The mixture should be a medium brown and rather thick consistency, as pictured.

Preheat the oven to 350 degrees, and prepare 9" cake pan with non-stick cook spray. You can also use a square baking dish, or whatever your preference. I just like my cake pans!

Evenly distribute the mixture into baking dish, smoothing the top.

Bake for thirty minutes (may vary according to oven and baking dish selection). You can tell they are baked thoroughly by pressing two fingers into the center of the mixture, if resistance is present they are ready!

When brownies are removed from oven, begin working on frosting! Nom Nom.

For frosting you will need one fourth cup dark chocolate chips and two tablespoons coconut milk. Melt chocolate as desired, I used the microwave for this step, and added coconut milk once melted. Stir until coconut milk no longer separate from melted chocolate.

Evenly distribute over the baked brownies, let cool!

Enjoy!!!

The nutrition for this recipe is significantly improved from a standard brownie mixture, but this would still fall as a nice treat, not something to eat daily!

And did you know a standard brownie serving is one ounce. Do you have any idea what one ounce looks like????

About a dental floss package. Let that sink in....

How many one ounce servings have you had in one sitting when it comes to brownies?!

Fortunately for us, the nutrition facts for this recipe is larger than a dental floss packet! More like 3x3in serving! Yay!

Sweet Potato Brownies

Yield: 10 Brownies

Ingredients

Brownie Mixture

1 large or 2 medium sweet potato, baked, peeled, mashed

1/2 cup natural creamy peanut butter or almond butter

1/4 cup cocoa powder

1 tablespoon stevia (or other sweetener of choice)

1 teaspoon vanilla extract

Non-Stick Cook Spray

Frosting Mixture

1/4 cup dark chocolate chips

2 tablespoons coconut milk

Instructions

Preheat the oven to 350 degrees, prepare a 9" cake pan with non-stick cook spray.

In medium bowl, mix ingredients (everything but the frosting ingredients) until well blended. The mixture should be thick and medium brown. Evenly distribute into prepared pan.

Bake for 30 minutes, or until when pressed with two fingers in center sweet potato brownie mixture provides resistance to touch.

Remove from oven, Let cool.

while cooling prepare frosting by melting chocolate chips as desired, such as stovetop or microwave. Once melted add coconut milk and stir until well combined.

Evenly spread frosting over brownie mixture, let cool and enjoy.

Nutrition Facts for One Tenth of Mixture:

115 calories, 9g Carbohydrate, 4g Protein, 8g Fat

Sartain Notes:

Gluten Free (check cocoa and chocolate chips used in recipe)

Dairy Free