Why… it’s Sweet Potato!!
Don’t cringe if you aren’t a sweet potato fan – I promise you can’t even taste the sweet potato one bit, but they sure do lend these brownies a delicious moist texture and help to keep the fat content down!
I came across this recipe by the lovely Maria & Lisa from The Healthy Diaries. Since I had yet to work with sweet potato as the base of a brownie, I thought I’d give it a whirl, and add a couple tweaks of my own!
I made brownies using black beans ages ago on the blog and they turned out wonderfully, so I figured sweet potatoes could do the trick too!
Sweet potato is a fantastic little root vegetables full of nutrients! It has tons of Vitamin B, C, and D… is chock full of iron and magnesium, and has a great amount of filling fiber!
I was a little worried these brownies might turn out dry because of the lower amount of added fats, but they were perfectly moist – even with my own addition of Chocolate Whey Protein from North Coast Naturals!
I love to add natural protein powder to baking if it works because typically most baked goods are just a carby-overload and I find the protein helps to balance out the nutritional value a bit!
Protein powder definitely doesn’t always work in baking though and I’ve had many failures with whatever I’m baking turning out dry – so the sweet potato did an extra great job keeping these brownies moist!
Although the brownies tasted great on their own, I wanted to add just a little something extra to take them to the next level! I decided to bring in some extra healthy fats and add a smear of natural peanut butter to each, then give them a sprinkling of sea salt!
I don’t know about you but I love salty and sweet!
The brownies kept great in my refrigerator over the few days they lasted (staying nice and moist!), and they passed the Mother-In-Law Approval Test, as we had the in-laws in town this weekend and I had the brownies taste tested!
My mother in law is an amazing cook/baker and so the fact that she gobbled one of these up was a great sign!
They sure didn’t last long though – so I think it’s time to whip up another batch! This time I plan to bake these in a muffin mold for cupcakes, and try a lightened up cream cheese frosting on top!
- ⅔ cup mashed sweet potato (I cut and boiled my sweet potato prior to mashing)
- ¼ cup natural chocolate protein powder (optional, I used North Coast Naturals whey isolate)
- ⅓ cup raw cocoa powder
- 2 tablespoons extra virgin coconut oil
- 1 tablespoon raw honey
- 4 packets of Sweet Leaf Stevia (can sub for 2 extra tablespoons raw honey)
- 2 large eggs
- ½ tsp baking soda
- ½ tsp salt
- 4 tablespoons of natural peanut butter (optional, for topping)
- sprinkle of sea salt (optional, for topping)
- Preheat oven to 350 degrees.
- Place all ingredients except the peanut butter/sea salt topping into a blender or food processor.
- Mix everything until smooth.
- Pour into a well greased 8x8 baking pan.
- Bake for 20 minutes, or until a toothpick pulls clean.
- Allow brownies to cool completely before cutting.
- Cut into 9 squares, and smear ½ tablespoon of natural peanut butter over each, then sprinkle with sea salt.
*Recipe mildly adapted from The Healthy Diaries
Just a reminder, TOMORROW, I am launching the new blog design!!! So – if you stop by the blog and it’s under maintenance, don’t fret, it won’t be long until it’s back up and running with a beautiful new look!
Have a lovely Tuesday!
Nutritionist in the Kitch