Sweet Potato Brownies Recipe (Paleo)

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If you are looking for deep, fudgy and dark chocolate brownies then look no further. I have you covered 100% and something else with these beauties.

But before we talk about brownies, let's talk about sweet potatoes for a minute. I've always seen them as more desserts than anything else!

This is undoubtedly due to the fact that when I grew up, my mother always served sweet potatoes with butter, brown sugar and cinnamon.

There's nothing wrong with that (I mean, mmm), but it definitely tells me dessert more than garnish! That's why sweet potatoes were a natural addition to brownies for me.

Healthy Brownies

I've seen all kinds of secret healthy brownie ingredients. Things like chickpeas, black beans, kale, bok choy, and cauliflower (no joke).

Of course I am in favor of sneaking more vegetables when it can be done. However, there comes a point where I think many of us would rather sit down to a gorgeous vegetable-laden salad, stir fry, or soup and enjoy what it is rather than adding vegetables that just don't belong in desserts.

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A chocolate brownie shouldn't taste or smell like a vegetable dish, haha!

If you eat healthy for the most part, I don't see anything wrong with enjoying dessert that tastes like dessert every now and then. And it is a total advantage when the dessert is also full of healthy ingredients that a) cannot be detected with good taste, or b) are a naturally delicious combination.

Sweet Potato Brownies

Unlike cruciferous vegetables, I feel like sweet potatoes are a natural complement to chocolate. A while ago I wanted to play around with a sweet potato brownie recipe!

Although the taste of these brownies does not scream sweet potato, it is slightly noticeable, especially after the first day. It is good that the two flavors combine well.

But I have to say that if you tried one of these brownies without knowing they have sweet potato, I don't think you can think of it right away.

It is a natural thing; sweet potatoes lend their natural earthy sweetness and give these brownies a great sweet texture.

Paleo Sweet Potato Brownies – And They're Free Too!

To keep these palate-friendly brownies, I used coconut sugar as the main sweetener in this recipe. Similar to brown sugar, I love the caramel flavor notes in coconut sugar. It works particularly well with the sweet potato here.

And besides, I was able to keep this recipe nut-free using golden flaxseed meal! It also adds omega-3 fatty acids and increases the fiber content.

In case you like brownies, here is more to try:

Sweet Potato Brownies Recipe (Paleo)

This recipe for flourless sweet potato and paleo sweet brownies will make you swoon over the rich chocolate flavor and chocolate texture. And they're nut-free, grain-free, gluten-free, and dairy-free!

Course: Dessert

American kitchen

Preparation time:: 15 minutes.

Cooking time:: 45 minutes.

Servings:: 16 servings

Calories: 141kcal

Instructions

  • Preheat oven to 350F; Line an 8-by-8-inch baking dish with 2 pieces of parchment paper to hang on all 4 sides (so you can easily pull out the brownies later).

  • Add the sweet potato cubes to a medium saucepan and cover 2 inches with cold water. Cover the saucepan and bring to a boil, then lower the heat and simmer until the potato is very soft, about 10 to 12 minutes. Drain well and cool slightly.

  • Add the sweet potato, coconut oil, and coconut sugar to a blender or food processor and process until pureed, stopping to scrape down the sides as needed. Add eggs, vanilla, and dissolved espresso and pulse to combine. Add cocoa powder, flaxseed flour, salt, and baking soda, and process until smooth, scraping down sides as needed.

  • Pour the dough into the prepared plate, let the dough rest for 5 minutes (it will thicken), and then sprinkle the chocolate chips on top. Bake until brownies are placed outside and feel dry to the touch, but a wooden spike inserted in the center comes out moist, about 28 to 30 minutes (be careful not to over-bake!).

  • Cool completely before cutting. Store wrapped leftovers in the refrigerator for up to 3 days.

Helpful tips

  • Choose a sweet potato that weighs about 14 to 16 oz. / 400 to 450 g. You should have about 2 lightly topped cups of diced sweet potato.
  • If you like your less sweet desserts, reduce the coconut sugar to 3/4 cup.

Nutrition

Calories: 141kcal | Carbohydrates: 16 g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 91mg | Potassium: 153mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2034IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1 mg

BrowniescamotedulcePaleoRecipe

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