Sweet Potato Brownies

Summary

Yield
Servings
SourceRecipe by Mike Proia
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Description

These sweet potato brownies were a bonus recipe given out in our Grain Free Baking class with Blank Page Café. They are grain free, dairy free, nut free and refined sugar free. 

Ingredients

1
sweet potato (cooked and pureed (roughly 1 1/2'' cups))
3
eggs
2
egg white
1/4 cup
coconut oil (melted and cooled)
1/3 cup
honey, raw
1/4 teaspoon
vanilla
3 tablespoons
flour, coconut (plus 1 teaspoon)
3 tablespoons
cocoa powder
1/4 teaspoon
baking soda
1/4 teaspoon
cinnamon
  pinch
salt
1/2 cup
chocolate chips, dark

Instructions

Preheat oven to 350°F. In a medium bowl, mix wet ingredients, sweet potato puree, 3 whole eggs, coconut oil, honey and vanilla. Then in a separate large bowl mix dry ingredients, coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Add wet ingredients into dry and mix well with a spatula, not in a stand mixer.
In a stand mixer with the whisk attachment, beat 2 egg whites beyond stiff then gently fold the egg whites into the combined mixture. Pour into a parchment paper lined 8x8 or 9x9 baking dish and bake for 30-35 minutes.
For extra deliciousness, melt 1 Tbsp of coconut oil with 1 Tbsp of dark chocolate chips and drizzle the chocolate sauce on top of the brownies.
*roast the sweet potato, let it cool, peel it and then blend in a food processor until the flesh is smooth