These decadent paleo sweet potato brownies have been a big hit over here. I know some people like cakey brownies and some like fudgy. The texture of these is moist-fudgy-cakey. In between bites, my son kept saying how “fluffy” they were. If that’s confusing, just know they are good. Really good!
We have a couple of dilemmas in our house.
- I don’t like for my kids to eat sugar. They like to eat sugar.
- I like for my kids to eat sweet potatoes. They don’t like to eat sweet potatoes.
This recipe is a compromise. (As is this sweet potato pie recipe and this one for honey sweetened sweet potato-chocolate chip muffins.)
Not only does it load them up with sweet potatoes (which they did not detect in the slightest), but it uses cassava flour which is a resistant starch. Resistant starches feed the good bacteria in your gut, helping probiotics you take in from foods and supplements get more established for a healthier microbiome.
The smell of freshly baked brownies put a smile on their faces when they walked in from school yesterday! We had salads for dinner with leftover pork tenderloin and then shared these on the porch.
Hope the recipe comes in handy when you’re looking for a healthy-ish dessert to make! (Though it’s quite sweet so should be saved for an occasional treat!)
PALEO SWEET POTATO BROWNIES
FOR PRINTABLE RECIPE CLICK HERE
Makes 1 8×8 pan
6 tablespoons butter (or avocado oil for dairy free)
1 cup coconut sugar (decrease to 3/4 cup if you like things less sweet)
1 cup cooked sweet potato*
½ cup cocoa powder
2 teaspoons vanilla extract
½ teaspoon salt
½ cup cassava flour*
½ teaspoon baking soda
Handful of chocolate chips (optional)
Preheat the oven to 350℉. Grease an 8 inch baking pan.
Melt the butter in a medium-sized saucepan over medium heat. Reduce the heat to medium-low and add the sugar. Combine well and allow the sugar to melt. Mash in the cooked sweet potato.
Remove from heat and add the cocoa powder, vanilla extract and salt. Allow the mixture to cool slightly (about 10 minutes), then whisk in the eggs.
Add in the cassava flour and baking soda. Mix well. Pour into your prepared pan. Sprinkle with a handful of chocolate chips.
Bake for 30 minutes, until an inserted knife comes out clean.
*NOTES & SUBS:
To cook the sweet potato, bake it whole or peel it, chop and steam til soft. You can sub butternut squash.
For non-paleo, you can use rice flour, wheat flour or buckwheat flour in place of the cassava.