If you caught my recent recipe post for Fudgy Sour Cream Brownies, you’ll already know that I’ve been on a real brownie kick lately. Although I didn’t reveal it at the time, this has a lot to do with the sudden sweet tooth that has taken over my tastebuds since getting pregnant. While my food aversions and eating habits are a little out of whack, I’ve been keen to find healthier ways to enjoy some of the not-so-healthy cravings my body (and baby) have been asking for.
Enter: this sweet potato brownies recipe that totally hits the spot when it comes to a delicious chocolate treat, while still providing great nutritional benefits thanks to the unexpected inclusion of American Sweet Potatoes. For example, did you know that one medium sweet potato (with skin on) provides over four times the recommended daily amount of Vitamin A along with Vitamin C, Vitamin E, fibre, manganese and zero fat? Now that, my friends, is a true superfood.
Keep reading for how to make these yummy chocolate brownies made with sweet potatoes!
What You Need:
- 1 cup (250 mL) peanut or almond butter
- 3/4 cup (175 mL) cooked, pureed American sweet potatoes
- 1 tsp. (5 mL) pure vanilla extract
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) mini chocolate chips + moreas topping (optional)
- 2/3 cup (150 mL) granulated sugar
- 1/2 cup (125 mL) cocoa powder
- 1 1/2 tsp. (7 mL) baking soda
- 1/8 tsp. (1 mL) salt
What To Do:
1. Preheat oven to 325oF (170oC). Line an 8-inch (21 cm) pan with parchment paper or spray with nonstick cooking spray.
2. In a saucepan on low-heat, gently heat nut butter until easily stir-able.
3. In large bowl, whisk warm nut butter, sweet potato puree and vanilla extract.
4. In a separate bowl, whisk all remaining ingredients.
5. Combine dry ingredient mixture into sweet potato mixture. In a single layer, smooth batter evenly into the prepared pan.
6. Bake on centre oven rack for 20 minutes. Brownies will look a little underdone, but will firm up as they cool. Once cool cut into squares and serve.
Optional – top brownies with additional chocolate chips!
Serve & Enjoy!
(Story by Editor-in-Chief, Gracie Carroll)