Decadent Sweet Potato Brownies (Dairy Free, Grain Free, Paleo, Real Food)

This recipe came about out of sheer necessity. Over the Thanksgiving holiday, I had the bright idea of roasting an entire bag of organic sweet potatoes for our dinner guests. Dinner came and went and only two sweet potatoes were eaten.

I had every intention of using the roasted sweet potato for something else, but of course, I put them in them away after dinner and forgot about them for a day or two. I then put the now-peeled sweet potato in the freezer and really forgot about them. For a month. Or two.

I am really glad I dug around my freezer for some frozen fruit one day because I found the neglected sweet potatoes and presto! This recipe was born and it does NOT disappoint.

Sweet potatoes provide a nice dose of beta carotene and they add incredible moisture and decadence to the brownies. And unlike my previous Amazing Brownie recipe, which calls for cassava flour, this recipe uses a little almond flour instead, making them much more accessible to some!

I started with sweet potatoes I roasted in my slow cooker. To do the same, wrap four small and scrubbed sweet potatoes in foil and place in slow cooker. Set the cooker on low and cook the sweet potatoes overnight. Unwrap, peel and cool before using them in the recipe.

Decadent Sweet Potato Brownies

1 1/2 cups blanched almond flour
2/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups cooked and peeled sweet potato, mashed
6 eggs
1 cup coconut oil
1/2 cup pure maple syrup
1 1/2 teaspoon pure vanilla extract
1/2 cup allergy-friendly chocolate chips, optional (I used these)

Preheat the oven to 350 degrees. Grease a 9x13 baking pan well and set aside.

Add the almond flour, cocoa powder, baking powder, and salt to a large bowl and mix well. Blend in the mashed sweet potato, eggs, coconut oil, maple syrup, and vanilla until the batter is fairly smooth. Stir in the chocolate chips, if using.

Pour the batter into the prepared pan and place the oven. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting into serving pieces.

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