Melt-in-your-mouth Sweet Potato Brownies (gf. vegan. refined sugar-free)

7/28/16 edit: I wasn’t kidding when I said I’d make this recipe again. Go read about my sweet potato brownie adventures. It might (will definitely) make you question my sanity, but you can at least have confidence that this recipe is tried and tested.

If you prefer cakey or brownies with a lot of chew, these are not for you. They are so soft, fudgy, and just melt-in-your-mouth, even straight out of the fridge. If you love chocolate and want a damn good brownie that is healthy enough to eat for breakfast, these brownies are your calling.

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Today I texted my friend “sweet potato oatmeal cookies, sweet potato brownies, or sweet potato crumble cake?”. Without missing a beat, she replied “sweet potato brownies”. Two hours later, I can confidently say she made the right choice.

When it comes to brownies, I am a firm believer that brownies should be fudgy, soft, and very chocolatey. Little is more disappointing than a dry or cakey brownie. These brownies are equally delicious warm from the oven (soft and melty) and straight out of the fridge (rich and fudgy).

Maple syrup provides caramel undertones that pair perfectly with the chocolate. The sweet potato adds natural sweetness, though its earthy flavor is completely masked by the chocolate.

I was wary while baking these brownies because over the summer I tried to make avocado brownies that were unbearably avocado-y (I keep seeing avocado chocolate cake recipes and even though the pictures look gorgeous, I am so damn skeptical), but I am happy to say that this is definitely a recipe that I will make again.

 

Sweet Potato Brownies (vegan. gluten-free. refined sugar free)

Ingredients:

• 6 oz raw sweet potato, sliced in 1/2 inch thick slices*
• 1/2 cup maple syrup
• 2 tbs vegetable or coconut oil
• 1/4 cup dutch processed cocoa powder**
• 1/4 cup carrot puree***
• 40g oat flour (1/2 cup quick oats blended until powdery)
• 1/2 tsp espresso powder
• 1 tsp baking powder
• ¼ tsp salt
• 1/3 cup chocolate chips

Prep process:

To prepare the sweet potato, place in a microwave-safe bowl:

• 6 oz raw sweet potato, sliced in 1/2 inch thick slices

Fill the bowl with water until the slices are fully submerged. Microwave for 6-8 minutes or until the slices are soft and can be pierced with a fork easily.

Drain the water, add a small drizzle of oil (only 1/4 to 1/2 tsp necessary; I gave them quick spray of cooking oil), and mash with the fork until no chunks remain. Be careful not to overwork the sweet potato while mashing, or the brownies will be gummy. Let the sweet potato cool to room temperature.

In a clean bowl stir together:

• 1/2 cup maple syrup
• 2 tbs vegetable or coconut oil
• 1/4 cup + 2 tbs dutch processed cocoa powder
• 1/4 cup carrot puree*

Add:

• 40g oat flour (1/2 cup quick oats blended until powdery)
• 1/2 tsp espresso powder
• 1 tsp baking powder
• ¼ tsp salt
• 1/3 cup chocolate chips

Stir until smooth and glossy. Fold in in the cooled sweet potato.

Spread the batter into a greased 8×8 inch pan and bake at 350 degrees for 20-25 minutes.

Allow to cool before cutting into squares and serving. Serve warm with ice cream (soft and melty brownies) or chilled (soft and super fudgy brownies).

One last tip: These brownies are best treated like fudge. They can be kept at room temperature, but for clean cuts I recommend freezing the brownies for several hours and using a well greased knife.

Notes:

*I’ve tried this recipe with 3 oz to 7 oz of raw sweet potato. 3 oz produced super super fudge-y brownies that barely held their shape, which I loved, and 7 oz made brownies with a bit more bite, which was my mom’s preference. I felt the brownies with 6 oz of raw sweet potato was the perfect compromise, but feel free to vary the amount of sweet potato based on how much you available.

**I usually add an addition 2 tbs because I love the taste of dark chocolate.

**To make carrot puree, cover 4 ounces of 1 inch thick sliced carrots with water and microwave for 5 minutes, or until soft. To save time, microwave the carrots in the same bowl as the sweet potatoes and separate after. Strain the carrots, transfer to a blender or food processor with 1/2 cup of water or non-dairy milk, and blend until smooth. Measure out 1/4 cup for this recipe. I suspect pear sauce (the baby food kind) will also work well.

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