Sweet Potato Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1 can sweet potato puree (I use Farmers Market Oganic)1/2 cup extra virgin raw coconut oil 1/2 cup raw honey1 cup Bob's Red Mill Garbanzo and Fava flour (or a gluten free alternative you have on hand)1 cup pitted dates - (soak in boiling water in a 2 cup glass measuring cup. Drain off water to 1 cup before using)1 tsp baking soda1/2 tsp sea salt1 TB vanilla
I begin by heating coconut oil, cocoa, and honey in a double boiler over simmering water, stirring until smooth. Shut off heat and let cool.
Combine dry ingredients in a bowl, stir and put aside.
In a food processor (or blender), combine entire can of sweet potato puree, vanilla, and dates until smooth and creamy. Add cooled cocoa mixture. Mix until smooth. Fold into dry ingredients.
Bake at 350 for 45 minutes or until done (I use a 9x13 pan). I start checking at 30 with a toothpick or knife blade. Once blade comes out clean, brownies are done.
Cool and cut.
Cool and cut.
Serving Size: Makes 40-1 inch squares
Number of Servings: 40
Recipe submitted by SparkPeople user RMSEWELL.
Combine dry ingredients in a bowl, stir and put aside.
In a food processor (or blender), combine entire can of sweet potato puree, vanilla, and dates until smooth and creamy. Add cooled cocoa mixture. Mix until smooth. Fold into dry ingredients.
Bake at 350 for 45 minutes or until done (I use a 9x13 pan). I start checking at 30 with a toothpick or knife blade. Once blade comes out clean, brownies are done.
Cool and cut.
Cool and cut.
Serving Size: Makes 40-1 inch squares
Number of Servings: 40
Recipe submitted by SparkPeople user RMSEWELL.
Nutritional Info Amount Per Serving
- Calories: 40.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
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