I know that it’s just the beginning of August. But, I am kind of counting down the days till Everything pumpkin starts again. I know that I just posted a recipe last week on how to make a Healthy Coffee Frappe. But I will probably be at Starbucks over labor day weekend pushing people out of my way. ( okay not pushing) to get a pumpkin drink. AND I will probably be searching pinterest like the good pinner that I am for all the new pumpkin recipes for the blogger fall season. ( LOVE IT) But this is why I kind of HATE cooking with pumpkin.
1) I NEVER remember to pick up canned pumpkin at the store. Seems to be the only vegetable that you get in the baking aisle.
2) No Recipe EVER calls for the whole can. and that just bothers me. ( don’t ask me why) What do I ALWAYS have several pounds of in my cabinet? ( mostly because its one healthy food I don’t have to wrestle my 2 year old to eat?) Sweet Potatoes! And if you Bake them for a while in the oven before using them. THEY GET SO SWEET!
Unfairly so, sweet potatoes are TOO overshadowed by the pumpkin. So, I wanted to try a brownie recipe with sweet potatoes. A FLOURLESS Sweet Potato Brownie Recipe. ( that seems to be the trend. Plus, I used up all of our flour on homemade play dough.)
Grain-Free Sweet Potato Brownies
1 1/2 cup of naked mashed sweet potatoes
1 cup of Cashew Butter – or any nut butter of your choosing
3 tablespoons of unsweetened cocoa powder
1/4 cup of Maple Syrup
1 teaspoon of vanilla
2 teaspoons of cinnamon
1 teaspoon of baking soda
Instructions: Beforehand- Poke 3-4 Sweet Potatoes with a fork and bake them in the oven for 1 hour. ( this can be done the day before and stored in the fridge) Preheat oven to 350 degrees Mix all of the ingredients in a bowl. Adding the egg last. Line an 8 by 8 pan with parchment paper Once all the ingredients have been mixed, pour batter into the baking dish Bake for 25 minutes.
A Review: This recipe was a total experiment. I thought that the brownies tasted REALLY good. Everything binded together really well. I don’t think it would be inappropriate to add another egg if you wanted to. Right when they came out of the oven, they were mushy ( but not too mushy) . I thought they improved a lot after they cooled for a good 1/2 hour. I didn’t use a lot of sweetener, and I didn’t need them any sweeter than they were. I am looking forward to baking with sweet potatoes again.
Perhaps next I need to make a Sweet Potato Latte? mmmm ( nah)