SWEET POTATO BROWNIES

An oldie, but goodie! I posted these SWEET POTATO BROWNIES on my old blog, but they are SO good I had to share again. Not to be a content-recycler, but if it ain't broke - don't fix it! Hehe.

If you know me, you know that I'm a sweet potato fanatic. I could literally eat them for breakfast, lunch, and dinner...and I have before! They are insanely versatile, and are a powerhouse of nutrients. Let's face it, we can ALL use more veggies in our diet, and when they are this tasty, sneaking them into recipes is EASY - why not get a chocolate fix at the same time? These brownies only taste sinful. By baking the sweet potatoes beforehand, you get natural caramelization, which adds all the sweetness this recipe needs! Not to mention, these beauties are GLUTEN & DAIRY FREE!

I've had this question before, so I thought I'd address it real quick for anyone who may be curious! "Can I just boil the potatoes so it goes quicker??". Short answer: NOPE. The reason these have no added sugar is BECAUSE of the natural sweetness they take on when they are slightly overbaked. Bake them at 400 degrees on a sheet pan (don't poke any holes) until they are bursting with golden, gorgeous, sweet potato caramel. Then (and only then) they are done!

SWEET POTATO BROWNIES

Yields: you decide - 4, 8, 12, maybe a personal pan? ;)

Prep Time: 1 hour (unless you already baked that spud!)

Cook Time: 18-22 minutes

Printable recipe here!

Ingredients

1 1/2 cups mashed (baked & scooped out) sweet potato

1 ripe banana

3/4 cup cocoa

2 eggs

1/2 cup almond butter

3 TBLS almond milk

1 TBLS coconut oil

1 TBLS baking powder

Directions

Preheat oven to 350 degrees. Add all ingredients into a large bowl, mix (either with stand or hand mixer) until all ingredients are well combined. Pour into a greased 9” x 9” baking dish, smoothing out the top with a spatula. Bake for 18-22 minutes, until middle no longer jiggles. Cut into squares & enjoy!

If you want to be extra (and you know you do), smear some more almond buttaaaaa on top of the babies - and GO TO TOWN! Nomnomnom.

Comments

INSTANT POT COCONUT YOGURT

Avoiding dairy for one reason or another? I've been off of it for weeks now, and my tummy + skin have never been happier! The HARDEST thing to give up was yogurt (no, not cheese - YOGURT!), and I got fed up with paying $2-$3 per 10 ounce container. Like, ouch. This INSTANT POT COCONUT YOGURT is so easy, literally anyone could do it. That means YOU. All you need is an Instant Pot (which if you don't have this already, PLZ, add it to your Christmas list). Feel free to add a sweetener if you think you won't like it plain. I tend to add so many toppings when I eat it or use it in recipes (like these muffins ) in place of dairy ingredients, that I prefer not to add any. Make it your own! As far as the starter yogurt goes, you can buy a plain container of coconut yogurt from a grocery store for the first batch - save some of the homemade for future batches! INSTANT POT COCONUT YOGURT Yields: 4 - 12 ounce jars Prep Time: 5 minutes Cook/Rest Time: 12-14 hours ...

GOLDEN MILK COOKIES

You know those uber-trendy lattes that you've seen all over the 'gram? This is the COOKIE version. I've been making myself turmeric lattes ever since it turned chilly, and one night while sipping the yellow stuff (while soaking in a bubble bath, I might add!), the idea hit me to turn them into warm, ooey-gooey spiced cookies. First things first, I got on Pinterest. Surely SOMEONE has had this same thought, right?? WRONG. There is not one recipe for Golden Milk Cookies anywhere to be found. Well, not until these! Lucky for you, I sacrificed my Saturday afternoon to test the waters and see what I could produce. The result? A tender, perfectly-spiced, chewy in the middle, crispy around the edges, golden specimen. And now I feel like it is my civic duty to bring these cookies to the internet. The world NEEDS these cookies. Why, you ask? I want you to close your eyes. Imagine you just received a BIG ole' hug from your grandma, that is what these cookies taste li...

BLUEBERRY-COCONUT MUFFINS

Is it just me, or does this dreary weather put you into a bit of an emotional funk, too? I feel like I could cry & laugh at any moment. Cry from the cold/rain/overall gloominess, and laugh because I know I have at least 3-4 more MONTHS of this crap and I better make the most of it. HASHTAG MIDWEST WEATHER. BOOOO. The day is especially one of those days where I just want to wear fuzzy socks, stay inside, and drink warm tea. Sitting here at my desk day-dreaming (and shivering) about these BLUEBERRY-COCONUT MUFFINS that I tested this past weekend! Let’s just say, they passed the test. My latest recipes have been VERYYYY pumpkin purée heavy (because fall, DUH) - it felt good to bake with berries again! These muffins have the most perfectly golden-brown, crunchy topping enveloping a moist, fluffy center. They are reminiscent of a REALLY good bakery muffin - without all the butter and white sugar!! I used coconut yogurt because I’m avoiding dairy, but Greek yogurt would yield t...

Search This Blog