Joyous Blog

Sweet Potato Brownies

If you've ever seen my book shelf or rather shelves, you'll know I'm a little obsessed with cookbooks. I love flipping through them and looking at all the beautiful photos. The photos are what inspire me in the kitchen. As much as I also love food blogs, there's just something so special about sitting down with a cup of tea and flipping through a cookbook on a Sunday afternoon. 

This book "the Greenhouse Cookbook" is a newbie on my book shelf and I just had to make these Sweet Potato Brownies

The photography in this book is beautiful. It will definitley make you hungry! I also love that it's printed on matte paper (maybe that's a weird thing to love, but I do!). It's created by four people, who own Greenhouse Juice and Emma is one of them (however, this recipe specifically was created by Christine Flynn at IQ Food Co). I featured her recently for International Women's Day. 

No matter if you're cooking for vegans or ominivores like in my household, there's something for everyone in this 100% plant-based recipe cookbook. 

Back to these brownies, I love the fact they call for sweet potato as an ingredient because I love putting sweet potato into baked goods and smoothies. I know that might sound weird, but it actually makes perfect sense!

I topped them with coconut flakes and a couple of extra chocolate chips. 

Sweet potato is naturally sweet and is FULL of fiber, so it really only makes sense to include it in baked goods and brownies, doesn't it?

The sweet potato and applesauce make them so moist and delicious.

Before I share the recipe, I should tell you I made a couple of modifications, but quite minor. I used maple syrup instead of agave and eggs instead of chia. I like adding eggs for protein. Now because I added eggs I reduced the almond butter a touch just to ensure the texture was still okay. I had to cook them a lot longer then the recipe suggests but once it's in the oven, it doesn't matter to me! They were worth the wait! You'll see my additions in the recipe below and you can decide how you want to make them. 

Ingredients
  • 1 large sweet potato, chopped
  • 3/4 cup almond butter*
  • 1/2 cup maple syrup**
  • 1 cup unsweetened applesauce
  • 2 eggs***
  • 1 1/2 cups raw cacao powder****
  • 2 tsp baking soda
  • 3/4 tsp sea salt
Instructions
  1. Preheat the oven to 350F.
  2. Bake sweet potato for 35-45 minutes in a covered baking dish or until fork tender. Mash with a fork.
  3. Reduce heat to 325F. Line a rimmed 9x9inch baking dish with parchment paper.
  4. In a large bowl combine mashed sweet potato, almond butter, maple syrup, eggs and applesauce. Make sure there are no lumps in the almond butter. Pour all the dry ingredients on top. Combine with a rubber spatula. The trick is to eliminate all the clumps but not to overmix. If you mix too much the baking soda will activate early and the brownie won't rise.
  5. I had to bake these until 40 minutes but the original recipe says 26 minutes (fyi). Remove from oven and let cool. Gentle remove from baking dish, tightly wrap in plastic and freezer. After about an hour use a hot, wet knife to cut evenly into 18 brownies. Serve chilled.

Notes

Original recipe calls for:
*1 cup plus 1 tbsp almond butter
**1/2 cup plus 1 tbsp raw agave
***3 tsp chia seeds
****1 1/2 cups unsweetened cocoa powder

The lovely folks at Greenhouse Juice are offering you a chance to win their cookbook on my instagram all weekend long!

Hop on over to my INSTAGRAM and enter to win The Greenhouse Cookbook!

Have a joyous weekend!

Joy 

15 Comments
Doris   •   May 6, 2017

Hi Joy! How much mashed sweet potato did you use? I can't wait to make these! Thanks!

Reply
Joy McCarthy   •   May 6, 2017

The original recipe says "1 large potato" so that's what I used. Enjoy! They are delicious.. be sure to check my note about cooking time, because they took quite a bit longer for me than what it stated in the book.


Amy C.   •   May 7, 2017

Hi Joy, Could I use peanut butter instead of almond butter?

Reply
Rachel Molenda   •   May 10, 2017

Hey Amy, You definitely could, however, if you do, we advise that you use organic peanut butter. Joy actually wrote a post about the difference between almond butter and peanut butter that may be of interest to you! https://www.joyoushealth.com/26346-blog-peanut-butter-vs-almond-butter Rachel - Joyous Health Team


Julie   •   May 9, 2017

Hi Joy, Baking the sweet potato in the oven didn't work well for me, it created a dry skin and I lost quite a bit of potato, it was also very long. Next time I think I'll steam or boil it.

Reply
Rachel Molenda   •   May 10, 2017

Hey Julie, Oh no - that's no good! I imagine you followed the directions as per how Joy listed it? How did you lose the potato? Steaming or boiling would work just as well if you wanted to do that in the future :) Rachel - Joyous Health Team


Janet   •   May 10, 2017

I'm a tight wad with my ingredients. These look expensive to make with so much raw cacao, maple syrup and such, but I'm sure they're worth it! For a special occasion I wouldn't complain if someone made them for me though! Happy Mother's Day, and Happy Mutter's Day for all those who have dog-fur-babies instead.

Reply
Rachel Molenda   •   May 11, 2017

Hey Janet, They most definitely are worth it! But by all means, save it for a special occasion :) They'll be that much tastier knowing you waited so patiently for them! Rachel - Joyous Health Team


Laura B.   •   May 12, 2017

I just made a batch and they are amazing!! I can't wait to fool my son and husband with these amazing treats. They'll never guess that there is sweet potato in them. I think I will top them with some mixed berries for my Mom's Mother's Day dessert. Happy Mother's Day!!

Reply

Steph   •   May 22, 2017

would it be possible to subst agave with honey or maple syrup as it's a bit diff to find? I'll be using the chia seed recipe variation as unfortunately I'm allergic to eggs

Reply
Rachel Molenda   •   May 23, 2017

Hey Steph, Sure, you can definitely swap that. We prefer raw honey or maple syrup for the nutritional properties that come along with it whereas agave is higher in fructose which taxes the liver, but we understand there are cost and convenience implications as well so do whatever feels best for you! Rachel - Joyous Health Team


Bessie Proto   •   May 28, 2017

We have a nut allergy in the house what can we use for substitutes?

Reply
Rachel Molenda   •   May 29, 2017

Hey Bessie, Sunflower butter would work great! :) Rachel - Joyous Health Team


Lynne   •   June 10, 2017

Hi can I ask why you wrap in plastic (cling wrap) and put in the freezer? Thanks

Reply
Rachel Molenda   •   June 12, 2017

Hey Lynne! They are quite moist brownies and Joy just found it held together more after freezing it altogether :) Rachel - Joyous Health Team


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