I’ve been a little obsessed with baking and sweets lately so I was excited when I had the chance to bake a dessert for a dinner gathering with dear friends this week. I decided to try a Paleo Sweet Potato brownies. I should probably use the word paleo loosely because it does have honey and I know that die hard Paleo followers may be turned off by sugar but it is indeed grain and dairy free which is what I’m striving for! These are delicious!! If you are having a craving for something rich and sweet, I’d highly recommend giving these a try!
- 1 large sweet potato, peeled and grated (or 1 large sweet potato baked and peeled)
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup honey, preferably raw
- ½ cup melted coconut oil
- 1 tablespoon baking powder
- ½ tablespoon baking soda
- 1 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1 cup dark chocolate chips
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
- Preheat oven to 365 degrees F.
- Combine the sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and coconut flour and stir. Stir this into the wet mixture until well combined.
- Spray an 8×8 cake pan with coconut oil (or spread it with a paper towel). Spread the batter in the pan, and bake for 25-30 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
- To make the icing, combine the chocolate chips and coconut oil in a pan on the stove. Heat over low heat until melted and stir in the vanilla. Allow to cool completely (you can put it in the fridge for 15 minutes or so to speed up the process), and then whip with a hand mixer until fluffy. Spread over cooled brownies before slicing.
- Optional – garnish with fresh berries.
We were snowed in this week so I did some damage. This is all I had left by day 2.
YUM! Hope you enjoy this recipe!