Sweet Potato Brownies

BELIEVE ME when I tell you that you will keep coming for more of these, which my toddler son helped me make. Help meaning he got to scrub the sweet potatoes, mix the batter, and press the food processor.

As I type this (midnight), I just chugged down a few more of these “oh so fudgy gooey good” brownies.
My self consolation for eating so late at night is, “Well, these are so detoxifying for my skin and are certainly boosting my immunity. And relaxation inducing.”
My rationale is linked to the tahini (skin detox), sweet potato(immune boost), almond flour (immune boost) and raw cacao (immune boost and relaxation)
And now that you are convinced of having to make your own batch to munch or inhale in one go, here is the recipe.

Ingredients

  • 1 cup steamed mash USA organic sweet potato (1 med-large sweet potato)
  • 8 tbsp maple syrup
  • 1 egg, beaten
  • 1 cup tahini
  • 5 tbsp raw cacao
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup oat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract

Instructions

  • Preheat oven at 180 degrees Celsius. Line bread tin or 8” x 8” baking tray with parchment paper.
  • In a small bowl, mix maple syrup, egg and vanilla extract.
  • In a medium bowl, mix cacao, almond flour, coconut flour, oat flour, baking soda and cinnamon.
  • In a food processor, pour in mashed sweet potato, tahini, mixture from step 2, and mixture from step 3. Blend till all ingredients are well combined resulting in a smooth, creamy like consistency.
  • Pour batter into bread tin or baking tray. Bake for 45-60 min depending on your oven setting, baking tray and / or bread tin material.
    Don’t clean up the oven so fast! After you take the first bite of these insanely delicious brownies, you might just want to make another batch immediately!

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