Sweet Potato Brownies
February 24, 2013 Leave a comment
You asked for it! Below is my adapted version of The Healthy Foodie’s recipe.*important to read notes I made before you make these!*
1. First of all, I made these because everyone was pinning them, so I assumed they would be tasty. Yeah, they’re good (for healthy brownies). The icing is what makes them actually tasty.
2. There are unusual ingredients, so be prepared to make a special trip to the store.
3. The date paste must be made 12 hours in advance.
4. Next time I would experiment by use 1 small banana instead of an avocado, for a sweeter flavor. And also add chocolate chips to the batter :)
5. Speaking of batter, do NOT taste it. It’s not good. Patience is a virtue.
For the brownies
1 ripe avocado
1 cup sweet potato puree* (I used canned sweet potato)
½ cup applesauce (I used sweetened, either works)
¼ cup date paste*
1 tsp pure vanilla extract
½ cup gluten free flour (or regular flour works if you don’t have/need GF)
½ cup brown sugar (optional. But not optional if you have a legit sweet tooth. Dare I suggest even using 3/4 cup?)
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda
½ cup walnuts
*Date paste: (Cram dates in an airtight container, fill with water, let sit in fridge for 12 hours/or overnight, and process until smooth. It doesn’t matter how many dates you use, just make sure they are in a container that makes them packed tightly! But you will need at least 15 dates to make the right amount of paste for this recipe).
For the icing
¼ cup date paste
¼ cup natural peanut butter
½ cup fat free plain yogurt
¼ cup cocoa powder
1 TBsp coconut oil, melted
3 scoops vanilla flavored Whey Protein powder*To make fresh sweet potato puree, cut one large sweet potato in half, place it in a baking sheet, add a little bit of water in the bottom, cover with foil and roast it in a 375F oven for about 35 minutes or until soft. Allow to cool completely, remove peel and puree.
Preheat your oven to 375F. Line a 9″ pan with parchment paper, leaving enough extra to extend over the sides.
- In the bowl of your food processor, combine avocado, sweet potato puree, applesauce, date paste, vanilla and eggs and process until smooth and creamy.
- In a large mixing bowl, mix together with a whisk the flour, brown sugar, cocoa powder, salt and baking soda.
- Add sweet potato mixture and mix with a rubber spatula until well combined.
- Fold in walnuts and transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
- Set brownies on a wire rack to cool for 15-20 minutes.
- While brownies are cooling, prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
- Pour over warm brownies and spread evenly with a spatula.
- Leave the brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool. Cut into 12 squares.