Half-Baked Sweet Potato Brownies
These brownies are the bomb, not only taste wise but nutritionally! The desserts I actually eat on a daily basis are always just real food. Like my carob gingerbread cookie recipe (see it HERE), the ingredients of these brownies are a meal worthy of breakfast. I don’t think desserts should be guilty indulgences filled with regret. This recipe actually contains only sweet potato as sweetener, so if you are used to sweeter things, opt to include the optional dates/ maple syrup. I personally make them without!
The recipe is sup flexible- don’t be afraid to go with the flow in the kitchen! When I run out of coconut cream I just add more coconut oil, or coconut butter; sometimes I add soaked chia seeds and extra avocado. If you tolerate eggs you could also add one. I ran out of orange sweet potatoes once so I used one orange and one Japanese sweet potato. And of course always swapping the adaptogens and superfoods! You can’t really go wrong. The only thing you must do is pre-baked the sweet potato! By pre-baking the sweet potato you extract all its natural sugars, and if you fail to do this your brownies will honestly be foul. After that- get creative! Especially with the toppings. Some of my favourite combos are:
coconut butter in the brownies and coconut butter swirl on top
using hazelnut butter in the brownies and topping it with toasted hazelnuts and a drizzle of homemade chocolate
using half cashew butter and topping it with a drizzle of coconut butter
using peanut butter and topping it with a peanut butter swirl
using almond butter and toping it with roasted macadamias and sea salt
One last note: these brownies are best cooked, and then fully cooled until cold. The nature of them is a very “half-baked” vibe, which only really works if you refrigerate them fully before consuming them. You can try them straight out of the oven but I promise you they will be infinitely times better after 1-2 hours in the freezer, or refrigerated overnight.
Half-Baked Sweet Potato Brownies
2 medium to large organic sweet potatoes
1 medium organic avocado (ripe!)
1/3 cup grass-fed collagen
1/2 cup roasted carob powder
1/2 cup organic raw cacao powder
1/3 cup your preferred organic nut or seed butter (peanut, almond, cashew, hazelnut, coconut butter… my fav is 100% coconut butter and I reccomend using it!)
1/2 cup organic coconut cream (just the thick part!)
1/4 cup organic coconut oil (melted) *or you can use coconut butter, also melted.
1 tsp organic ceylon cinnamon
1 tsp baking soda
1/2 tsp sea salt
1 tsp wildcrafted reishi mushroom powder (optional)
1 tsp organic mucuna powder (optional)
1 tbsp ponderosa pine pollen (optional)
Learn more about pine pollen: HERE.
your choice of sweetener, to taste (consider: 1-4 tablespoons or maple syrup, or 5-10 organic medjool dates) (optional— I personally do not sweeten them at all)
And your choice of topping(s)! My favourite:
raw chocolate (learn how to make your own HERE)
toasted coconut butter (learn how to make your own HERE)
This is the most important step in the recipe: roast your sweet potatoes. You must roast them until the sugars start oozing out (you will see this visibly!). Set your oven to 400F and chop the sweet potato into chunks. You can coat them with coconut oil if you want, this helps a lot, and then roast on a baking tray lined with parchment paper until they are golden brown/ oozing sugars (about 35-40 minutes). Seriously: do not undercook them. Cook them until you visibly see the sugars oozing out. If you don’t do this, your brownies will suck.
While they roast, prepare the rest by putting everything except for the coconut oil in a food processor.
Once the sweet potatoes are ready, add them to the food processor and blend! Incorporate the melted coconut oil slowly as it blends. If the mixture looks too thick/ won’t blend properly, you can add a little of the coconut cream liquid, or a little more coconut oil. It should be the texture of thick cookie dough/ brownie batter (see image), not runny!
Spoon your batter into a pan (I use an about 8x8 square pan, but it doesn’t really matter), and spread out the batter until flat. I personally line my pan with parchment paper, but you could also just oil the pan.
Top your brownies however you like! Drizzle a nut butter or coconut butter, sprinkle with nuts or drizzle some chocolate on top.
Bake at 400F for 10 minutes, and then cover the top with aluminium foil (prevent from burning) and cook for another 15 minutes.
Remove from oven and let cool completely- preferably even put it in the freezer for 1 hour or the fridge over night. The brownies straight out of the over will pretty much be mushy brownie-batter consistency. That’s the nature of these healthy brownies! Once cooled and fridged, they will retain their form and be gooey chewy and delicious. Eat a piece now, fridge the rest- and you’ll see what I mean! Unfortunately that requires patience on your end… but it’s worth it.
I always love seeing your re-creations of my recipes, make sure to send me pics :)