Sweet Potato Brownies

Sweet Potato Brownies

Sweet Potato Brownies

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.

Ingredients

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
2 eggs
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.

Directions

Preheat your oven to 375F. Line a 9″ pan with parchment paper, leaving enough extra to extend over the sides.

  1. In the bowl of your food processor, combine avocado, sweet potato puree,  applesauce, date paste, vanilla and eggs and process until smooth and creamy.
  2. In a large mixing bowl, mix together with a whisk the flour, brown sugar, cocoa powder, salt and baking soda.
  3. Add sweet potato mixture and mix with a rubber spatula until well combined.
  4. 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.
  5. Set brownies on a wire rack to cool for 15-20 minutes.
  6. 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.
  7. Pour over warm brownies and spread evenly with a spatula.
  8. Leave the brownies on the wire rack until they reach room temperature then transfer to the fridge until completely cool. Cut into 12 squares.
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