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 4.5 minutes)
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 evenly distributed.
Pour your batter into an 8x8 baking dish and spread it out evenly. Bake for 25-35 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!
If using an instant-read thermometer you can make these brownies either fudgy or cakey.
For a fudgy consistency I bake them to 195 degrees internal temperature.
For a more cakey brownie I bake them to 205 degrees internal temperature.
Add-In's - I often add 1 teaspoon dried, powdered home-grown stevia to bump the sweetness to satisfy RancherMan's sweet tooth.
If 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 almost always 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 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 between45 minutes to 1.5 hrs to bake. (The temps are checked with a wireless or quick-read food thermometer.)