Sweet Potato Brownies
Being that I have PCOS, psoriasis, and sensitive blood sugar levels, I try to keep my sugar intake to a minimum! I rarely ever consume added or processed sugar and try to keep my fruit sugar intake lower as well! This is just what I have found works best for me -- not everyone needs to cut it out that much!
With that being said, making little treats has been quite the journey (Poor Will). I have had some failed "healthy treats" in the past that only lead me to driving to the local cookie shop.
Fortunately, these brownies turned out perfect. Even Will liked them -- and he is probably the biggest critic with my desserts! These are made with whole foods and are incredibly moist and the texture is like a fudgy melt in your mouth kind of treat.
By baking the sweet potatoes in tin foil, you keep the moisture in and helps them bring out the sweetness! This is the key in these brownies. I used three small sweet potatoes and poked them with holes - as well as slicing them almost completely halfway through. Wrap them individually in tin foil and bake for about 30-40 min until soft. Let them cool a bit, peel them, then mash them a bit with a fork!
Once you have that done, the recipe is super simple!
Sweet Potato Brownies
Cook Time : 1 hour
9 "servings" (if you only eat one) - last in fridge for 5-6 days and they freeze well too! Just let them thaw for about 7 minutes for the perfect cold treat!
1 cup sweet potato puree
1/2 cup cashew butter
5 pitted dates
1 tsp vanilla extract
1 egg (can use flax egg to be vegan - 1 tbsp flax set in warm water)
Blend these ingredients until smooth! Then you will add the dry ingredients!
1/2 cup of pure cacao powder (my cup was a heaping cup)
1 tsp baking powder
1 tsp cinnamon
2 scoops of Vital Proteins Collagen Peptides
Bake for another 25-30 minutes until your toothpick comes out clean!
If you want more sweetness, ditch the dates and use 1/4 cup maple syrup! Fold in dark chocolate chips and use them to melt on top!!
The fun part comes next! I drizzled mine with homemade dark chocolate (mix 1/4 cup coconut oil, 1-2 tbsp honey, 1 tsp pink salt, and 1/4 cup cacao powder on medium low heat until fully mixed.) I used a fork to just sling//drizzle it over the brownies!
I would set this in the fridge to let the chocolate drizzle harden! When you are ready to eat them, drizzle in cashew butter and some cacao nibs or whatever your heart desires!!
These make a good sweet treat or even for breakfast! These brownies and homemade almond milk for breakfast will never be a bad idea.