Whaaaat?! Is this a vegetable or a dessert? Well why can’t you just have both? These brownies are so moist and delicious and, of course, completely free of refined sugar. And I used some fall-like spices in mine to get them to taste a little like spiced brownies. Here you go, folks! Ashley (Guest writer)
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. (NOTE: ~TxH~ cooks them in the microwave for about 4½ minutes instead.)
Preheat oven to 350℉ and grease an 8x8 glass pan.
Measure out 1½ cups (13 ounces) of sweet potato puree.
Throw all of your ingredients in a bowl and mix until evenly distributed.
Pour your batter into an 8x8 baking dish and spread it out evenly. Bake for 35-45 minutes, or until nicely browned on top and the corners are crispy. (See notes below for options for fudgy or cakey brownies)
Cool completely, cut into serving sizes and enjoy!
~TxH~ NOTES:
If using an instant-read thermometer you can make these brownies either fudgy or cakey.
For a fudgy consistency I bake them to 195℉ internal temperature.
For a more cakey brownie I bake them to 205℉ internal temperature.
Add-In's - I often add 3/4 teaspoon dried, powdered home-grown stevia to bump the sweetness to satisfy RancherMan's sweet tooth.
As long as you're not trying to keep these sweet-potato brownies sugar free you can bump the decadence even more by adding:
NOTE: SOLAR-OVEN BAKING - In the summer months I bake these brownies in my Sun Oven solar oven. I place the baking dish into a pre-heated solar oven and bake them to an internal temperature of 200-205 Degrees F. for cakey brownies (195 degrees F. for fudgy-textured brownies)
Depending upon the amount of sun/clouds and whether the solar oven was pre-heated first, it typically takes between 45 minutes to 1.5 hrs to bake. (The temps can be checked with a wireless or quick-read food thermometer.)