I was inspired to make this recipe by my lovely sister. She has made them several times and kept telling us how delicious they were. I am a BIG brownie fan, so I was always a little sceptical of a recipe that includes so many healthy ingredients, when we all know that brownies are far from healthy.
When my Eat FRESH organic veggies arrived and included a bag full of sweet potatoes, I thought I’d give this recipe a go and find out for myself if sweet potato brownies are really worth shouting about. I have now made them a couple of times and I can safely tell you that they truly are delicious.
I won’t lie to you and say that they are hands down the best brownies I have ever had. You have to remember that these are sweet potato brownies, not full-fat, floury, sugary brownies. Since they are paleo, gluten-free, sugar-free and dairy-free, however, you needn’t feel all that guilty about eating them, which makes making them (and eating them) all the more fun! The avocado icing might sound scary, but it is pretty fantastic. Feel free to jazz them up by adding chocolate chips, walnuts, or whatever takes your fancy.
Makes 24-30 brownies, depending on the size of your baking tray
1 large or 2 medium sweet potatoes from Eat FRESH
2 large eggs
1 tbsp pure vanilla extract
½ cup of raw honey (or any good quality honey if raw isn’t an option)
½ cup melted coconut oil
1 tbsp baking powder
½ tbsp baking soda
½ tsp cinnamon
1 cup unsweetened cocoa powder
2 tbsp coconut flour
1 very ripe avocado
½ cup unsweetened cocoa powder
½ cup maple syrup
1. The sweet potato can either be peeled and then grated, or baked and then peeled. I tried both methods and found that the latter resulted in much smoother, yummier brownies. To bake, prick holes in the skin of the sweet potato and roast in the oven for 25 minutes at 200 degrees. When it’s cool enough to handle, remove the skin and mash with a fork in a large bowl until smooth. Turn your oven down to 180.
2. Line a baking tray with baking paper, or generously coat it with coconut oil. The first time I made these I used oil; the second time I used baking paper. The baking paper made it much easier to take the cooked brownies out, so I recommend doing that.
3. Add the eggs, honey, vanilla and coconut oil to the mashed sweet potato and whisk until well blended.
4. In a smaller bowl, combine all the dry ingredients.
5. Slowly add the dry mixture to the wet mixture and whisk until all combined.
6. Spread the batter into the pre-lined pan and bake for 25-30 minutes; they’re ready when a toothpick comes out almost clean. Mine took about 27 minutes and the texture was pretty perfect.
To make the icing, put all the ingredients into a blender and pulse until super smooth and chocolatey. When your brownies have cooled, take them out of the pan, spread the frosting all over, slice them up into squares and enjoy!
See previous recipes made using Eat FRESH’s organic veggies: