Sweet Potato Brownies

Brownies were needing to be made in my house and I wanted to make a recipe that would appeal to both grain free eaters and grain eaters. Sometimes finding a secret ingredient can bridge that gap where a baked good doesn’t taste so “healthy” and has more rich decadence to it. These brownies have just that. I made them and had to leave the house. I left the brownies on the counter to cool with a note on them for my husband that read “You can eat only one!”. He texted me afterwards saying that they were like the “real thing”. If there is one thing my husband knows, it’s chocolate. He has and always will LOVE his chocolate, so by saying this recipe was that good, I knew I was onto something. So here is the recipe to share with all of you!

You and your family are also going to love these wonderful brownies. They have an amazing flavor that the sweet potato lends to the brownies. But they don’t taste like potatoes, it gives a sweet taste.

Here are some substitutions:

If you can’t do butter, you could try substituting coconut oil. I haven’t tried it, but it usually substitutes quite nicely. If you don’t eat sweet potatoes, just substitute pumpkin or butternut squash. They should both work perfectly well.

Ingredients

1 stick butter, room temperature

1/3 cup xylitol (made from birch, not corn)

1 1/2 teaspoon Stevita Stevia

1 cup cocoa powder

3 free-range eggs

1 can of sweet potato puree

1 teaspoon vanilla extract

3/4 cup almond flour

1/2 teaspoon baking powder

1/2 teaspoon salt

 

Directions

• Preheat oven to 350 degrees and butter an 8 x 8 pan
• In a large bowl add butter, xylitol and stevia. Cream the butter with a hand mixer. Add the eggs one at a time and continue to mix until they are all combined. This won’t cream quite as well as regular sugar will in a recipe, but it will do just fine
• Add the sweet potato puree and vanilla extract to the creamed butter and mix together
• Next add the cocoa powder. Use a spatula to stir it in because the cocoa powder will poof and fly everywhere in your kitchen when you use a hand mixer. It will save you a mess
• Once the cocoa powder is added and stirred in, add the rest of the dry ingredients: almond flour, baking powder, and salt
• Pour into the square baking pan and even out with a spatula
• Bake for 40-45 minutes or until a toothpick comes out clean. When they are done they still look they need to be cooked more, but trust the toothpick test. Let them cool before cutting. They will settle a little bit

Enjoy!!