I take Ben and Ella to a homeschool group in Miami Beach on Tuesdays, and each parent has to volunteer an hour of his or her time every week. Since Ella is a bit…high maintenance at this age, the volunteer coordinator came up with the wonderful idea of letting me make healthy baked goods for the weekly group. I have made something different each week, usually either cookies or muffins, and for our year end party I made a really yummy (if I may say so myself) superfruit cobber. Today was our last meeting for the school year, and I’ll be honest with you, I think I saved the best for last. I’ve been looking at this brownie recipe every week since I started my baking project, and I always lament that I don’t have any cooked sweet potatoes, nor do I want to take the time to make them. Well my friends, I had a lovely baked sweet potato just waiting to be turned into this dessert and I am so glad I went for it. I may or may not be eating one with Haagen-Dazs right at this very moment!
Sweet Potato Brownies (recipe adapted from Cooking Against the Grain: Sweet Revenge by Orleatha Smith)
12 large dates, soaked in warm water until soft, then pitted
1 cup cooked sweet potato
1/4 cup coconut oil (melted)
2 tsp vanilla extract
3 tbsp coconut flour
1/2 cup raw cacao powder (or unsweetened cocoa powder)
1/4 tsp baking powder
2 tbsp tapioca starch
1/2 cup mini chocolate chips
Preheat oven to 350.
In a blender or food processor blend dates with eggs, coconut oil, and vanilla until relatively smooth. Add sweet potato and blend. Scoop into a bowl and stir in dry ingredients.
Bake in mini or regular muffin tins or a 9×13 baking dish. I used mini muffin tins and got about 40 adorable little bite size brownies. If you are not using muffin papers make sure to oil the tins, I’m sure lining a baking pan with parchment paper or oiling it well would be helpful too. The recipe says 30-35 min for the 9×13 baking dish, my mini guys took about 20 min but I recommend checking them after 15.