by Texas Homesteader ~
Sweet potatoes often go on sale and are cheap cheap, CHEAP. But these unassuming veggies are a real power house of nutrition too.
Did you know you can use them to even add vitamins and fiber to a delicious healthier sweet treat??
Recently we had a guest author share her experiences of going through a complete month without eating any refined sugar at all. But c’mon, they still love their sweets!
During her FINAL WEEK of the challenge, Ashley shared another ‘sweet surprise‘ – chocolate brownies made with sweet potatoes! Oh yeah, you have to see this…
TAMMY’S NOTE: This No-Sugar challenge documents Ashley’s 30-day attempt to remove PROCESSED SUGAR from their diet. This challenge allows her to use natural sugars such as fruit, honey or true maple syrup, therefore it’s not meant for a diabetic alternative, simply a personal-health challenge.
Sticking to the theme of chocolate and healthy, who would have ever thought that you could pair vegetables and cocoa powder to make delicious chocolate sweet potato brownies?!
But Sweet potatoes are full of amazing nutrients for your body and…well…you know, you can add chocolate. 🙂
You just can’t go wrong with this recipe! And you can even sneak this one in on others who love their sweet treats and they’ll never know they’re eating HEALTHY! Whoever said healthy was synonymous with gross anyways? Check out this super-easy recipe for decadent chocolate sweet potato brownies!
Sweet Potato Brownies
- 1 1/2 cup cooked, unseasoned sweet potato puree, about 2-3 medium-sized sweet potatoes
- 1 cup peanut butter I used chunky because it’s my favorite, but smooth or any nut butter will do
- 3 tbsp unsweetened coco powder
- ¼ cup 100% maple syrup (~TxH~ uses honey)
- 2 tsp vanilla
- 1 large egg
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- a sprinkle of allspice optional
Bake 2 large sweet potatoes at 400 degrees for an hour, or until soft and they peel easily comes off. Peel your sweet potatoes and mash them until smooth.
Preheat oven to 350 degrees and grease an 8x8 glass pan.
Measure out 1.5 cups of sweet potato puree.
Throw all of your ingredients in a bowl and mix until even distributed.
Pour your batter into the dish and spread it out evenly. Bake for 25-35 minutes, or until nicely browned on top and the corners are crispy.
Cool completely, cut into serving sizes and enjoy!
NOTE: You’re encouraged to read all four weeks of her Sugar-Free Challenge Journey where she shares tips & sugar-free recipes:
Other Easy Desserts
- Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
- Quick Homemade Whipped Cream
- Easy Instant Pot Cheesecake
- Apple Crumble QUICK With Pie Filling
- Fast Dessert: Spiced Rum Fried Apples
- Pumpkin Bread (with Cake-Mix Shortcut)
- Healthier Banana Bread Recipe
- Rich, Chocolaty Homemade Brownies
- Chocolate Pudding In A FLASH
- Banana Pudding – A Hug From The South
- Cherry-Pie Tortilla Rolls
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Easy Homemade Shortcake
- Strawberry Shortcake Dessert
- Fresh Pear Cake
- Easy Homemade Peach Ice Cream
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- 3-Ingredient Peanut Butter Cookies
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Rich & Creamy Hot Cocoa
- Chocolate-Covered Rice Krispie Treats
- No-Cook Chocolate Frosting
- Stir-n-Pour Drizzle Chocolate
- Easy Honey Glaze
- Cherry Pie Filling From Frozen Cherries
- Peach Pie Filling From Canned Peaches
C’mon by & sit a spell! Come hang out at our Facebook Page . It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing! And you can also follow along on Pinterest,Twitter or Instagram
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