(Paleo) Sweet Potato Brownies

(Paleo) Sweet Potato Brownies

Ingredients

2 medium sweet potatoes (about 6 oz / 170 gr each), cooked and peeled

4 oz / 110 gr dark chocolate, chopped

1 tablespoon coconut oil (or butter)

4 tablespoons maple syrup or honey (if using honey pick one with a mild taste)

3 eggs, at room temperature

1 tablespoon vanilla extract

4 tablespoon cocoa

1 tablespoon coconut flour (optional but helps with the texture)

1 ½ teaspoons baking soda

½ teaspoon fine grain salt

Directions

Preheat oven to 325°F (160°C) and place a rack in the upper third.

Lightly grease a 9×9-inch baking pan. Line the pan with foil and grease the foil. This will make brownie removal much easier.

In a small bowl whisk together cocoa, coconut flour, baking soda, and salt. Set aside.

Place chocolate and coconut oil in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and coconut oil are completely melted. Use potholders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.

Puree the sweet potato in a food processor until very smooth, making sure there are no lumpy bits.

In a medium sized bowl, whisk together honey, eggs, and vanilla extract. Pour the chocolate mixture into the egg mixture and whisk until completely incorporated.

Add pureed sweet potatoes and mix well.

Finally add the cocoa mixture all at once and whisk until completely incorporated.

Pour into the prepared pan and bake for about 35 to 40 minutes, or until a skewer inserted in the center comes out clean.

Let cool and cut into 16 squares. If you want to add a bit of frosting, use this recipe.