
From the February/March 2020 issue
Prep Time: 30 mins
Cook Time: 25 mins
Serves 12
Sweet potatoes are a nutritional power house, high in carbs, fiber, and vitamins A and C.
Ingredients
- 2-1/2 cups sweet potato, peeled, cut into cubes and steamed, and left draining in a fine-mesh strainer for 20 minutes
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup good-quality cocoa powder
- 1 TBSP coconut flour
- 1 TBSP arrowroot flour
- 1-1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dark chocolate chips
Directions
- Preheat oven to 350°F. Prepare an 8-by-8-inch square baking pan with parchment paper and grease with coconut oil.
- In a large food processor, combine the prepared steamed sweet potato, eggs, coconut oil, sweetener, and vanilla. Pulse until well combined.
- In a medium bowl, mix together cocoa powder, coconut flour, arrowroot flour, baking powder, baking soda, and salt. Add the dry mixture to the food processor and process batter until smooth.
- Add batter to the square tin and smooth batter over with a rubber spatula. Bake for 20-25 minutes, or until a
toothpick comes out with a few crumbs. - Cool for 1 hour before removing brownies from pan. Then transfer to a cutting board for serving.
- In a microwave-safe bowl, melt chocolate chips on low, 30 seconds at a time, stirring in between, until chocolate is smooth and shiny. Spread melted chocolate chips evenly on top of the brownies. Let cool, and then serve.

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