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Sweet Potato Brownies

I’ll tell you right up front, a lot of people that follow the Paleo diet believe that any sweet treats are 100% non-Paleo. And some will also say that any baked goods are non-Paleo. But I think that every once in awhile, especially if you’ve done a hard workout, long run or long bike ride, and you’re not diabetic or pre-diabetic, or if you’re not eating super-low carb (I know, lots of caveats) then a sweet treat is fine. And these sweet potato brownies are awesome. Just be careful because before you know it, you’ll eat them all.

 

As with almost anything I cook, I make large batches. Freeze half of what you make and save them for later.

Ingredients
  • 2 medium sweet potatoes

  • 6 pasture raised chicken eggs

  • ¼ cup organic honey

  • ½ t vanilla extract

  • ½ t aluminum free baking powder

  • ½ t Ceylon cinnamon

  • 2 pinches of salt

  • 4 T unsweetened dark chocolate cocoa powder

  • 1/3 coconut flour

  • ½ cup organic coconut oil, melted

  • 1C semi-sweet chocolate chips (I like Enjoy Life chocolate chips. They’re soy-free, gluten free, nut free, etc.)

  • Optional (highly recommended): ½-1C crushed raw or dry roasted walnuts or raw pecans

Instructions
  • Heat oven to 350 degrees

  • Peel the sweet potatoes and cut them into cubes - Between ½ inch and 1 inch is fine. Just try to make them all about the same size so they’ll cook at the same rate.

  • Cover sweet potatoes with filtered water and bring to a boil. Reduce to a simmer once boiling. I always use filtered water when I’m cooking. Why would you want chlorinated food?

  • Cook until fork tender (Until you can spear a chunk with a fork and it goes through easily). This should take 10-15 minutes

  • After the sweet potatoes are done, put them in a mixing bowl and allow them to cool to room temperature - sometimes if I’m in a hurry, I’ll put them in a strainer and run cold water over them.

  • After the sweet potatoes have cooled, put them in a mixing bowl with the eggs, honey, baking powder, cinnamon, salt and cocoa powder. Mix until smooth.

    • If you have a large mixer like a KitchenAid, that’s great. Put it on low. A hand mixer also works. And I suppose you could mix it all by hand with a spoon but that sounds like a lot of work.

  • As you’re mixing, add the coconut flour and blend until smooth

  • As you’re mixing, slowly add the melted coconut oil and blend until smooth

  • Add the chocolate chips and optional nuts and blend until smooth

  • Coat the inside of a 9x13 pyrex baking dish with a thin layer of coconut oil

  • Put the batter in the baking dish and spread evenly

  • Bake for 30-35 minutes or until a knife comes out clean (note that it might be hard to tell because of the melted chocolate chips)

  • Let cool and enjoy! Don’t eat them all at once.