Flourless Sweet Potato Brownies w/ Chocolate Chips

Flourless Sweet Potato Brownies

Flourless brownies! Secret ingredient: sweet potatoes! To be honest, I’m not a huge sweet potato fan, so, my bag of sweet p’s is usually on the verge of shriveling up & dying. It is at that point when you will see sweet potato recipes coming from me. I actually had to chop the shriveled ends off of these sad taters.

It’s not that I intentionally neglect the poor little orange gems… it’s just… they’re so not white potatoes. It’s like, “hey! look at me! I’m a savory, carbo-licious, russet potato!

SIKE!!!”

I just can’t get over the fact that they’re wannabe potatoes. The WhiteMan(WhitePotato)’s Imposter. THE JIG IS UP SWEET-P!! Give it up!!!! The perfect analogy would be dill pickles vs. sweet pickles… (no offense, but, who really likes sweet pickles… *cough* Elizabeth *cough*) Gooooooooooo.

Consequently, my usual game plan and first instinct with sweet potatoes is “HIDE THEM”. Baked goods are an awesome place to hide sweet potato purée, but, you can even put different variations of cooked sweet p’s in chili, pancakes, salads… You could even make my vegan chocolate frosting!

Flourless Sweet Potato Brownies w/ Walnut Topping

Flourless Sweet Potato Brownies w/ Walnut Topping

As always, the possibilities are endless. Don’t be like me and keep your sweet potatoes in a metaphorical box, thinking that hiding them is the only palatable way to eat them. Let those bad boys shine as your Meatless Monday centerpiece! Try one of my favorites – roasted & diced sweet potato on top of a massaged kale salad with dried cranberries, crumbled goat cheese & candied pecans for an easy, delicious meal.

Sweet P lovers, be on the lookout for an upcoming stuffed sweet potato recipe. I just haven’t decided what to stuff them with, yet… Pancetta? Bacon? Sausage? Veggies? Who knows! Stay tuned…

 

Flourless Sweet Potato Brownies
 
Ingredients
  • 1 cup sweet potato puree
  • 2 eggs
  • ⅓ cup nut/seed butter of choice (I use almond)
  • ¼ cup raw cacao powder
  • 2-1/2 tbsp almond milk
  • 1-1/2 tbsp vanilla
  • 1 tbsp honey/maple syrup
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ⅛ tsp cinnamon
Optional Toppings/Additions:
  • ½ cup chocolate chips
  • ¼ cup nuts, chopped
  • ¼ cup shredded coconut flakes
Instructions
  1. Preheat oven to 350F & line an 8x8 baking tray with parchment paper.
  2. Whisk all ingredients together, beginning with wet ingredients, until thoroughly combined. If using, fold in additions or sprinkle with toppings.
  3. Bake at 350 for around 25 mins in parchment lined 8x8, until the center feels springy and toothpick comes out clean.
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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

1 Comment

  • Seminole Fraley

    16.11.2016 at 00:24 Reply

    This was more cake like but definitely delicious!! My boyfriend was scared of the sweet potato but he ate two pieces!!

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