When I see weird recipes on pinterest, ding, ding, bling, bloop, something goes off in my head. It started with black bean brownies probably five years ago. After that, it was the garbanzo bean cookie pie. Now that was a good one. For those of you making an ewwww face, don’t knock them until you try them.
So when I saw the recipe for a sweet potato brownie, it didn’t even seem that weird. When you break it down scientifically, it makes sense. I won’t go into that and bore you but FOOD IS SO COOL.
Anyway, this really came out more like a cake than a brownie, like a brownie cake. I am not sure if is because I used 1/2 a cup of oil and 1/2 a cup of nut butter instead of 1 cup of nut butter, but I like it.
1.5 cups of mashed sweet potato
1/2 cup of cashew or almond butter
1/2 cup coconut oil
1.5 teaspoons vanilla extract
1/2 cup raw sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons of cinnamon
1 teaspoon baking soda
1/2-1 cup chocolate chips
Preheat the oven to 400 degrees F.
Bake 4 medium sweet potatoes for one hour, or until soft.
Remove the potatoes from the oven and decrease the temperature of the oven to 350 degrees F.
Let the potatoes cool and then scoop into a food professor and purée.
Add the nut butter and coconut oil to the potatoes and whisk until combined.
Add the eggs and vanilla extract and whisk.
In a small bowl, combine sugar, cocoa powder, cinnamon and baking powder and stir until combined.
Add the dry ingredients to the wet ingredients and mix until combined.
Add chocolate chips if using and stir.
Spray an 8 x 8 dish with cooking spray.
Add the batter to the dish and spread out evenly.
Bake for 25 minutes.
Remove when completely cooked.
Let sit for at least 30 minutes.
A few thoughts.
– I didn’t buy cashew or almond butter because, well, I didn’t want to give up an arm and a leg. One small 8 oz. can was $11!! No. No. No. Won’t. No. While I was at the store I just thought to myself, I’ll find something in our cabinets. I did! I had some salted cashews, almost a full can. I decided to make my own cashew butter. Easiest thing to make, with cashews, almonds, peanuts. Add the nuts to a food processor and turn on. Let it go for a while. It will turn into little pieces, then into a ball, then will turn into a butter. It is really cool to watch. Right when you think it won’t work, boom, butter.
– I would purée the sweet potato also. I just mashed it and you can see chunks in the brownies, can’t hide the potato evidence.
– you could also use pumpkin purée.
– now when I woke up the next day and packed brownies for my friends, I like to share food, they did seem a little oily. I left them out on the counter. I put them in the fridge after to see if they will harden up a bit because coconut oil will become dense in the cold. Or you could try using 1/4 cup of coconut oil. Experiment!
– vegan option- two flaxseed eggs, hold the chocolate chips. Easy!
Adapted from http://makethebestofeverything.com
Be a goal digger.