This past week, I was sick with a fever for the first time in a while and I find that I often forget what it’s like when I’m well until I’m sick again, bleh! Honestly, I was such a miserable baby and didn’t want to do ANYTHING. Which was probably for the best, since I didn’t want to cough while making other’s people’s food and was better off letting my body heal itself while I slept a lot. The good news is that I made these brownies NOT when I was sick and they were kind of like eating a thin cake that I felt good about the whole time.
If you just want the brownie/cake portion, you can skip the semi-sweet ganache on top or just put a little bit on each piece asyou go to eat it. As you can see, our family wanted it all over the top! 🙂 The brownies themselves were pretty light, so don’t expect a fudgey brownie out of this sweet potato brownie recipe, it’s more like a slightly dense cake. You won’t notice a sweet potato taste AT ALL and you’ll be able to indulge in this clean treat without any guilt!
I use a 9 inch square pan to get great proportions on the brownie pieces, and a double boiler to make the ganache.
Sweet potatoes are a nutritious vegetable that is high in vitamin A, B5, B6, and are fat free! The vitamin A in it means it’s a great antioxidant just like green tea or açai berries which means it helps to protect our cells from oxidization or deterioration. Since they are naturally sourced from plantings in the ground, you’ll find that washing the sweet potato before cutting it up is a good way to wash off any lingering stuff from it was planted.
If you make these brownies, I would love to hear and see how they go! Instagram tag me @toastandhoneyeats or email me at hello@toastandhoneyeats.com.
Other GF snack recipes:
Oatmeal Chocolate Chip Cookies
Strawberry Rhubarb Banana Bread
Taro Chips
Gluten Free Sweet Potato Brownies
A delicious chocolatey snack that you won't feel guilty eating! This sweet potato brownie is light, healthy, and very easy to make.
Ingredients
- 1 medium-sized peeled sweet potato
- 3 eggs
- 1/3 cup coconut oil
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla extract
- 3/4 cup all purpose gluten free flour
- 2/3 cup raw cacao powder (dutch processed)
- 1/2 tsp baking powder
- 1/2 tsp salt
Ganache
- 1 cup dark or semi-sweet chocolate chips
- 1/2 cup coconut milk
- course salt
Instructions
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Preheat the oven to 400F and when ready, bake the peeled sweet potato for 25-30 minutes until soft.
Prepare a separate brownie baking pan, with parchment paper greased (about 10" square pan).
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When the potato is done, add it with coconut oil, eggs, maple syrup and vanilla in a bowl to mix with a hand mixer or spatula. Mix until very smooth, scraping sides periodically to ensure you don't miss any ingredients.
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In a medium bowl, sift together GF flour, cacao, baking powder and salt.
Slowly mix in with the wet ingredients so your powder doesn't poof everywhere. Be careful at this point to not over mix so just use the spatula. Add the combined batter in the baking pan and bake for 17 minutes or till when you prick with a toothpick it comes out clean.
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Let it cool for an hour or pop it into the fridge for 20-30 minutes. At the same time, prepare the ganache by using a double boiler. This is basically one pot on the bottom with a bit of water, and then another pot on top with the chocolate and coconut milk or a glass bowl. Let the water come to a boil and stir the chocolate and coconut milk frequently until completely melted. Pour the ganache over the brownie in the pan, let cool a bit, cut it into 9 pieces, sprinkle some course salt on top and enjoy!
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