Sweet Potato Brownies
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)
Ingredients
Ingredients:
- 1½ cup cooked, unseasoned sweet potato puree, (13 ounces), about 2-3 medium-sized sweet potatoes
- 1 cup peanut butter, (9 ounces), I used chunky because it’s my favorite, but smooth or any nut butter will do
- 1 large egg
- 3 Tablespoons unsweetened cocoa powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ cup 100% maple syrup or honey (3 ounces), NOTE: ~TxH~ uses honey
- 2 teaspoons vanilla extract
- a sprinkle of allspice or cloves, optional for spiced brownie flavor
- ¾ teaspoon Dry powdered Stevia leaves, (OPTIONAL - we like the additional sweetness it adds though. ~TxH~)
- 1 teaspoon Cold coffee (OPTIONAL - but I add a bit of cold coffee to everything chocolate to intensify the chocolate flavor ~TxH~)
Instructions
Instructions:
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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.)
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Preheat oven to 350℉ and grease an 8x8 glass pan.
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Measure out 1½ cups (13 ounces) of sweet potato puree.
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Throw all of your ingredients in a bowl and mix until evenly distributed.
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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)
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Cool completely, cut into serving sizes and enjoy!
Recipe Notes
~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:
- 1/4 cup chocolate chips or peanut butter chips into the brownie batter.
- Drizzle baked brownie with chocolate syrup or homemade chocolate drizzle.
- Frost baked and cooled brownie with chocolate frosting.
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.)