Sweet potato brownies are surprisingly rich and filling brownies made without refined sugar. They’re gluten-free, paleo and delicious.
There is a great country market not too far from where I live that has become known for its sweet potato brownies. Kredl’s sweet potato brownies are thick (about 2 1/2″ high), not too sweet and very filling. I tried them once, loved them, so set about figuring out how to make my own.
The version I settled on is made with ground almonds rather than a gluten-free flour mix and they’re made without refined sugar. These sweet potato brownies are about half as thick as the Kredl’s version and I frost them with a silky frosting made with dates, cocoa and water. I cut them into bit-sized squares so they’re just right for snacking.
Even though sweet potatoes are very sweet, these brownies are not. There is no mistaking that they’re brownies, but no one will be fooled into thinking that they’re just another version of a sweet, buttery, classic brownie. This is a healthy version and tastes that way.
*To make the sweet potato puree: Poke the potatoes with a fork, place them in a baking pan and roast at 350 F for 30-45 min, or until soft. Remove skin and puree. Another option is to peel the potatoes, slice into 1″ rounds and steam until soft, then puree.
This recipe has been adapted from the blog Paleo Hacks
Sweet Potato Brownies with Rich Chocolate Frosting
Refined sugar-free, gluten-free and Paleo
Makes 24 brownies
- 3 large eggs, room temperature
- 2 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp. real maple syrup or honey
- 1 tsp. pure vanilla
- ½ cup melted coconut oil
- ¾ cup + 2 Tbsp. almond meal (almond flour)
- 1/3 cup cocoa powder
- 1 tsp. baking powder
- 1 cup cooked sweet potato puree (about 2 small sweet potatoes)*
- 1/2 cup pitted dates
- 3 Tbsp. cocoa powder
- 2 Tbsp. melted coconut oil
- 5-6 Tbsp. water
- Preheat the oven to 350°F. Line an 8”x 8” metal baking pan with parchment paper.
- In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
- When combined, whisk in the vanilla and coconut oil.
- In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
- Whisk the dry ingredients into the wet.
- Stir in the sweet potato with a fork.
- Scrape batter into baking pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
- Cool before frosting.
To make the frosting:
- Place all frosting ingredients in a food processor or high-speed blender. Let things sit for a few minutes before processing to softening the dates.
- Blend until creamy, scraping down the sides from time to time.
- Frost the cooled brownies and refrigerate. (Keep refrigerated.)
Per serving (not including frosting). Calories: 81, Fat: 5.8 g, Saturated Fat: 4.3 g, Cholesterol: 24 mg, Sodium: 31 mg, Carbs: 6.3, Sugar: 2 g, Protein: 2.1, Fibre .5 g, Potassium: 120.9 mg, Vit. A: 92.9 mg