Sweet caroline oh oh oh! Healthy sweet potato brownies

Since North Carolina is home to most of the sweet potatos that you can buy in grocery stores (over 70% in fact), I thought it’s more than fitting to give this recipe a name that honors that. Besides, it gives all of you the wonderful opportunity to be reminded of the amazing song by Neil Diamond.

I don’t think it’s a coincidence that sweet potatos have the word SWEET in them. That is a gigantic hint that we shouldn’t only see them as a savory food staple, but allow them to venture into dessert land. Dessert land, the place where happy memories are created! Those memories are even happier when although you indulged, you did so in a healthy way, because the best memories are saved in your soul, not on your hips.

This recipe is gluten-free and uses ground oats, a.k.a. oat flour instead of wheat flour. Moreover they also contain a great deal of protein. So may the oats be ever in your favor! Plus this recipe is vegan, lactose-free and egg-free, but certainly not taste-free, yippie!

Servings: 12  *  Calories per serving: 196 kcal (216 kcal incl. chocolate chips) *  Preparation time: 20 min  *  Start to finish: 1 hr 10 min

sweet potato brownie recipe

Ingredients

  • 1 lbs (480 grams) sweet potatos
  • 7 ounces (200 grams) maple syrup
  • 2/3 cup (2.4 oz/65 grams) oat flour (if you don’t have oat flour, simply use oats and stick them in the blender to ground them)
  • ½ cup (2.2 oz/65 grams) cocoa powder
  • ½ cup (4.2 oz/120 grams) almond butter
  • 2 tablespoons of coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • Optional topping: ½ cup chunky chocolate chips

First step on our way to brownie heaven, peel the sweet potatos, cut them into a couple of rough chunks and bake them at 400 degrees Fahrenheit/200 degrees Celsius for 20-25 minutes until tender. Next mash them in a food processor, a blender or by hand.

Afterwards, add the maple syrup, almond butter, vanilla aroma and coconut oil to the sweet potato purée and combine everything. Then mix in the cacao powder, the oat flour, baking powder and salt. Salt helps the chocolatey flavor pop and is thereby actually super essential, even though you don’t need much.

Prepare a baking dish with parchement paper. Pour the brownie dough into the dish, drizzle the peacan nuts and chocolate chips on top and bake it in the oven at 350 degrees Fahrenheit/175 degrees Celsius for 30 minutes.

  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe
  • sweet potato brownie recipe

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