Sweet Potato Brownies -January, 2019.
PALEO DIETs are rich in nutrients and free of unprocessed ingredients. I seriously doubt that 12,000 years ago folks foraged cacao beans, pulverized them with clubs and made chocolate treats.
However, something sweet can calm even the wildest cave-peeps. So, paleo brownie recipes have been created. I’ve taken liberties with my recipe and even do the non-paleo thing to serve these on top of vanilla ice cream. I like to think of these brownies as “paleo-inspired.
This recipe is on pages of 68 and 69 of Fat Witch Bake Sale cookbook.
- 1 cup cooked mashed sweet potato
- 2 large eggs
- ½cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup refined coconut oil, melted
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup almond flour
- Preheat the oven to 400 degrees F.
- Wrap 2 medium sweet potatoes in foil.
- Bake until soft (approximately 1 hour).
- Reduce the oven heat to 350 degrees F.
- Grease a 9” square baking pan with coconut oil or another vegetable oil.
- Dust with flour and tap out the excess.
- In a large bowl, beat (with an electric mixer) together, the sweet potato and eggs.
- Add maple syrup, vanilla and oil.
- Beat until well blended.
- In a medium bowl, mix with a fork: cocoa, baking powder and salt.
- Sift directly into the sweet potato batter.
- With a wooden spoon, stir in almond flour and mix until well combined.
- Spread the batter evenly into the prepared pan
- Bake 32-35 minutes or until a toothpick inserted in the center comes out clean or with only crumbs (not batter) on it.
- Remove the pan from the oven and let cool for at least one hour.
- Transfer to the refrigerator.
- Makes 12-16 bars depending how big you cut the squares.
- Store in refrigerator until serving.
Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.
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