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Sweet Potato Brownie

Sweet Potato Brownies

A gluten-free fudgey soft brownie made with sweet potatoes and pecans.
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Course: Dessert
Keyword: dark chocolate, pecans, Sweet Potato

Equipment

  • Food Processor

Ingredients

  • 2 cups sweet potato
  • 3 cups pecans
  • 1 1/2 cups pure maple syrup
  • 4 large organic pasture raised eggs
  • 4 tsp vanilla extract
  • 1 1/2 cups cacao powder
  • 1 tsp baking soda
  • 2 tsp sea salt
  • 1/2 cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees F and line a 12-inch rectangular baking pan with parchment paper.
  • Chop your sweet potato into large chunks and boil them in water for 15-20 minutes or until a fork moves through the sweet potato and its soft. Drain and set a side to cool.
  • In your food processor add your pecans and pure maple syrup. Blend until a smooth "pecan butter" consistency. Add the sweet potatoes, eggs, vanilla, cacao powder, baking soda and sea salt. Blend mixture until a smooth brownie batter.
  • Using a spatula scrap the brownie batter into your baking pan lined with parchment paper. Use the side of the spatula to smooth brownie batter so it is even in the pan. Sprinkle with chocolate chips on top.
  • Bake on the center rack of your oven for 30-35 minutes or until the brownies reach your preferred doneness. Use a toothpick to test. A fudgy consistency bake for closer to 30 minutes. Allow the brownies to cool completely before enjoying them.

Notes

Sore any leftover sweet potato brownies in an airtight container in the refrigerator or freezer. These brownies make great meal prep for postpartum or menstruation.