These brownies actually taste like brownies -- chocolaty, cakey, fudgy goodness. Don't let the sweet potato fool you. I believe the sweet potato to be a mystical root vegetable. Though, I can't take credit for basing my recipe off them: I first saw a sweet potato brownie recipe over at PaleoOMG when my friend Bess posted it on facebook a couple months ago. It's an awesome site, so definitely check it out if you haven't yet.
Immediately, the idea of a sweet potato in brownies made perfect sense, but I knew I was going to want a significantly higher amount of cocoa and a bit more honey. I've made a few variations of this recipe, and I've been pleased with them all. The following recipe uses both coconut flour and blanched almond flour, but feel free to omit either. If you omit one or the other, the result will simply be fudgier. My husband prefers the fudgier variety, my kids can't tell the difference, and I prefer the one that combines both flours.
1 large sweet potato (baked in the oven at 425 for 50 minutes -- I like it to become complete mush.)
1/4 cup coconut oil
3 large eggs
1/2 cup raw honey
3 tablespoons coconut flour
1/2 cup blanched almond flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease 9x13in pan with coconut oil.
In a stand mixer with a paddle attachment cream baked sweet potato and coconut oil (doing this while the sweet potato is still warm will melt the coconut oil). Add remaining ingredients, except for chocolate chips, and beat until well mixed. Stir in chocolate chips. Pour batter into pan. Bake for approximately 25 minutes.
As you can see, it's a thicker batter, but the brownies still come out nice and moist.
This is a picture of the brownies with only coconut flour. This batter is thinner and the brownies have a more even surface.
Either way, the flavor is phenomenal.