These Flourless Sweet Potato Brownies are the comforting cure-all to any decidedly dreary fall day.
And I know what you’re probably thinking. ” Sweet potatoes and chocolate? Do these foods go together? I am here to tell you, yes they do. Ever since becoming and adult, I have been bombarded with “pumpkin spice everything.” Every single autumn season. But I realized the other day that I don’t love pumpkin puree all that much. But do you know what comforting fall food I absolutely like?
An Ooey Gooey Baked Sweet Potato.
I decided I wanted to try to make these brownies flourless, and I honestly was not sure how this would turn out. But these brownies were sweet and dense. They were thick and gooey. They were chocolaty. Oh my. I didn’t know that I needed these brownies in my life. But I do!
Here is what you need for Flourless Sweet Potato Brownies
Sweet Potatoes. If you don’t have time to bake your sweet potatoes, I guess you can use sweet potato puree.
An 8X8 pan
cinnamon
One egg
Grain-Free Sweet Potato Brownies
Ingredients
- 1.5 cups baked sweet potato mash
- 1 cup cashew butter or a nut butter of your choosing
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup maple syrup or another sweetener
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
Instructions
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Preheat Oven to 350 degrees.
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Poke sweet potatoes with a fork and bake for 1 hour. You can cook the sweet potatoes a day before if you like.
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Mix the cooked sweet potato in a mixing bowl, along with the rest of the ingredients.
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Line an 8x8 Pan with parchment paper or grease the pan.
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Pour brownie batter in your baking dish.
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Bake at 350 degrees for 25 minutes.
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Remove brownies and let cool.
A Review: This recipe was a total experiment. I thought that the brownies tasted good. Everything bonded 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 soft). I thought they improved a lot after they cooled for a good 1/2 hour. I didn’t use a lot of sweeteners, and I didn’t need them any sweeter than they were.
I am looking forward to baking with sweet potatoes again.
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