Sweet Potato Brownies

January 31, 2018

Sweet Potato Brownies

I came across this recipe from Bosh TV and it has quickly become one of our favorite everyday desserts. Its not too sweet and loaded with nutrition, I like to think of it as part of the meal, not dessert. It is sweetened with a mixture of dates and maple syrup. For those of you who like things a little sweeter, you can increase the amount of maple syrup used. The original recipe calls for coconut oil, but I substituted almond milk instead with great results.

• 4 medium sized sweet potatoes (cubed & roasted for 35 mins) (about 2 cups mashed)
• 1 1/2 cups oats
• 10 medjool dates (pitted & chopped) (about 1 cup dates)
• 1 1/2 cups ground almonds
• 1 cup cocoa (or cacao) powder
• 1/2 cup maple syrup
• 5 tbsp almond milk
• 1/3 cup maple syrup
• 1/3 cup nut butter
• 1/4 cup dark chocolate chips or chocolate squares

• 1/4 cup cocoa powder

Sweet Potato Brownies baked and ready for icing

Make oat flour by blending 1 1/2 cup rolled oats in a blender or food processor until fine. Remove from blender or processor and add dates, sweet potatoes, maple syrup and almond milk to the machine. Blend until smooth. Add ground almonds, oat flour and cocoa and blend until smooth. (If your machine won’t handle this thick mixture, mix the dry ingredients in by hand). Spread the batter on a rimmed baking sheet (cookie pan) lined with parchment paper. Smooth top and bake at 350F for 45 minutes. Remove and cool to room temperature.

Make the icing by placing the maple syrup, nut butter (I use almond or peanut), and chocolate chips in a small pan and heat over low heat until chips are melted. Stir in cocoa powder.

Icing ready to spread

Spread over brownies. Refrigerate until icing is set. Slice into squares and freeze.



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