Tuesday, February 5, 2013

PaleOMG's Sweet Potato Brownies

Sometimes, when I post sweet treats back to back, I wonder if the paleo police is judging my consumption. Thus I feel the need to clarify that I eat a LOT of stuff that doesn't make it on the blog, often because it's repetitive. So last night's zucchini carbonara and tonight's filet with mushrooms aren't getting any props, but these tasty brownies deserve a nod.

I *love* sweet potatoes. They helped me survive when I first starting eating paleo and was finding myself totally winded on long runs. They can go from sweet to savory and rarely a week goes by that they don't factor into at least one dish I make.

Which frustrates me, then, that the caveman is so adamantly opposed to them. When I roasted vegetables last week he ate around the sweet potatoes. He won't even touch the taters if he can spot them on his plate. So naturally I didn't tell him the secret ingredient in today's brownies.

And he LOVED them. You honestly cannot taste the sweet potato here, just cakey, chocolatey goodness. While these brownies won't bake up to be as crisp as traditional brownies, Juli's inclusion of coconut flour do give them a nice, firm texture. They aren't overly sweet, and appealed equally to all three kids and two adults who wound up sampling them.

Another hit from PaleOMG... I swear I haven't made a single flop from her site. Yum and thank you Juli!
PaleOMG's Sweet Potato Brownies
from PaleOMG

1 sweet potato
3 eggs, whisked
¼ cup melted coconut oil
⅓ cup raw honey
½ cup Enjoy Life mini chocolate chips
3 tbs. coconut flour
2 tbs. unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. vanilla extract
¼ tsp. cinnamon
pinch of salt

Preheat oven to 425. Wash and prick sweet potato all over with a fork; bake for 30 minutes or until soft. Once cool enough to handle, remove from skin and place in bowl of a stand mixer.

Reduce heat of oven to 350.

Add in eggs through honey and blend well. Next mix in dry ingredients, and combine until smooth. Pour into a greased 8x8 baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool a bit before cutting into bars.

7 comments:

  1. Sweet potatoes vary in size greatly. Do you think you had a cup or cup and a half or ?? of cooked sweet potato?

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    1. great question! I used one rather large sweet potato. I was saw it was definitely more than a full cup, but not more than 1.5.

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  2. wonder if you could use pumpkin that was canned?

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    1. most definitely Mel! I've made similar baked goods with canned pumpkin and it worked great.

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  3. Too funny. My husband also hates sweet potato. Pre-paleo, I tried to make "healthy" Mac and Cheese for him and our boys using sweet potato and he was actually offended. These look delicious, though. More for me and the boys if he won't try them!

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