I had this can of sweet potatoes sitting around, and I was determined to find a use for it.
I had heard about using sweet potatoes in brownie mixes, so I researched various recipes, and came up with my own. It turned out very well! Super moist, fudgy, but not too sweet which I like.
If you are expecting a richly sweet brownie–don’t make these for that reason. They are definitely healthier, but still satisfy that craving. Earlier in the week we made Ghiradelli brownies, and the funny thing is that I think I still prefer the healthier version! Call me crazy, I know
Sweet Potato Brownies
- 1, 15 oz. can sweet potato puree
- 8 dates or prunes (if you use more, you can use less sugars)
- 1 Tbsp. almond butter
- 2 tsp. olive oil
- 2 Tbsp. honey
- 2 Tbsp. sugar
- 10 packets stevia or stevia/xylitol blend (about 3 Tbsp)
- 1/4 cup unsweet almond milk
- 1/4 cup water
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup cocoa powder
- 1/3 cup brown rice flour
- 2 eggs
Please note: Add all ingredients except eggs, then taste test your batter. See if you need to add a pinch more of sweetness. Then, blend in the eggs last. Consistency should be like a brownie batter, but a tiny bit more thick.
- Preheat the oven to 350 F. Lightly grease a 10.5 x 7.25 baking dish or an 8 x 8 baking dish.
- In a food processor, add the dates or prunes and your sweet potatoes. Pulse until the dried fruit is mostly blended. Add the remainder of the ingredients, except the eggs and process until smooth.
- Scrape down the sides of the bowl, and add your eggs. Process until smooth. *Here is where I checked to see if it was the right consistency. Some made need to add a little water. Or, you may need to add 1 Tbsp. more flour. Brown rice flour slowly absorbs liquid, so you want to give it time and check your batter to make sure it is not too dry or liquidy.
- Pour into baking dish and smooth out with spoon. Bake for about 35 minutes.
It should look like this:
I stuck a fork in to check on it, but you will still need to remove it from the oven before it seems “done”. 30 minutes-38 minutes max should be perfect. My oven is a little slow and took about 36 minutes, so many of you will want to remove it before then.
Approx nutrition facts: 170 calories per brownie (if there are 8 servings per recipe)