Check out these brownies I made yesterday.
- 1 medium sweet potato (white flesh/purple skin) – 2-3 cups when grated
- 2 whole eggs
- ½ cup melted coconut oil
- ⅓ cup honey (I have also used 1/3 cup Coconut Sugar)
- 2 teaspoons vanilla extract
- ½ cup raw cacao powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ tablespoon coconut flour
Transfer into a 9 inch square tin lined with Baking Paper and cook for 185 degree oven for 25 minutes.
I didn’t grate the sweet potato, instead I just used the food processor.
We’ve been getting our purple skinned sweet potato from the Howrah Garden Centre.
The purple skinned ones have white flesh on the inside and are a bit sweeter.
They don’t really have that ‘sweet potato taste’ and if there’s any chunks in the brownie it looks like a chunk of walnut.
Next time I’ll substitute the honey for something else. Most likely stevia to decrease the sugar content or maple syrup as I find that sweeter and won’t need to use as much.
You could also use a sugar free maple syrup if you tolerate that well, just as you know that it starts looking less like the original recipie at this stage.
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Original Recipe – http://eatdrinkpaleo.com.au/chocolate-brownies-that-blew-me-away/