Divine Paleo, Nut Free Sweet Potato Brownies
Makes 1 loaf tin, 8 squares
These flourless small-batch brownies are nothing short of spectacular. I must say that if something is chocolatey & fudge-like, well it will probably get top marks from me. Feel free to double the recipe, they will be gone before you know it!
I find the red Japanese sweet potato/kumara works the best in this recipe as is slightly starchier than the other varieties and has more of a mellow taste. If you prefer another type though, by all means, use it and create the brownie you feel you would love!
Ingredients
1 C packed cooked sweet potato - (around 1 medium Japanese sweet potato) (baked for 40 min or microwave (and pierce the skin) for 4-5 min.) Remove skin and let cool. Measure the amount after mashing.
3 Tbsp melted oil/ghee cooled
2 medium eggs room temp
2 Tbsp maple syrup
2 Tbsp granulated sugar of choice (I used coconut)
3 Tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
Salt
Method
Mash the sweet potato well, trying to get rid of any lumps before adding in the oil which will help make a smoother texture. Mix the rest of the wet ingredients well, then add the remaining ingredients. Fold through a handful of chocolate chips and pour into a lined loaf tin. Bake for 20 - 25 min at 175 C, giving the tin a tap on the bench halfway through cooking (helps the texture). Depending on your preference, take it out on the early side if you like it fudgy or leave it in if you prefer it a bit more cakey. Top with my hot fudge sauce and DEVOUR. Or if you don’t, keep airtight in a container - I keep these in the freezer and heat them in the microwave for a few seconds before eating!