Sweet Potato Brownies
No added sugar and gluten-free, these brownies tackle a chocolate craving in a whole new, minimally sweet way. Substitute the nut butter of your choice, and know you can also sweeten them with 3 puréed, pitted dates (whirl in a food processor with the eggs) or 3 tablespoons (44 ml) of honey, maple syrup or other sweetener.
- 1 medium sweet potato
- 2 eggs
- 1/2 cup (118 ml) almond butter
- 1/2 tsp (2.5 ml) vanilla extract
- 1/3 cup (79 ml) almond meal (finely ground almonds)
- 1/3 cup (79 ml) unsweetened cocoa powder
- 1/4 tsp (1.2 ml) baking soda
- 1/8 tsp (.60 ml) salt
- 1/4 cup (59 ml) cacao nibs, mini chocolate chips or chopped nuts (optional)
Preheat oven to 425°F. Wrap the sweet potato in foil and roast until tender, about 30 minutes. Let cool. Peel and mash — you should have about 1 cup of mashed sweet potato.
Reduce oven to 350°F.
In a medium bowl, whisk eggs. Add sweet potato, almond butter and vanilla. Stir to combine.
Add almond meal, cocoa powder, baking soda and salt. Stir until just combined.
Coat an 8-by-8 baking pan with cooking spray. Dump batter into the pan; it will be thick, so use a spatula to spread it evenly. Sprinkle with cacao nibs, chocolate chips or nuts, if you like.
Bake until set and starting to pull away from the edges, 20–25 minutes.
Let cool at least 10 minutes before cutting into 16 pieces.
Per serving: Calories: 83; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 23mg; Sodium: 72mg; Carbohydrate: 5g; Dietary Fiber: 2g; Sugar: 2g; Protein: 4g
Nutrition Bonus: Potassium: 185mg; Iron: 6%; Vitamin A: 24%; Vitamin C: 0%; Calcium: 6%