Helloooooo beautiful. That’s pretty much what I say every time I take a bite out of these grain-free sweet potato brownies. Today I am partnering once again with the North Carolina Sweet Potato Commission for a fun twist on brownies, where we replace the oil with sweet potato puree! Plus, these brownies are super fudgey and grain-free/paleo-friendly (WOOT!).
Because I frequent grocery stores I noticed that it’s really hard to find canned sweet potato puree. Actually, most grocery stores don’t sell it…they seem to only sell pumpkin puree! No fear- making your own is a cinch (I ever wrote a post on it last week). All you have to do is slice your sweet potatoes in half, drizzle them with a little olive oil, and roast them until their soft. Then, you scoop out the insides and pop them into a food processor and process until you’ve created your puree.
There are so many different ways you can use sweet potato puree!
- in sauces
- in pies
- in place of oil
- in pancakes
- in BROWNIES
The list goes on mis amigos. My one tip for you that I’ve been saying to myself since third grade? “Take chances, make mistakes, get messy!” Please tell me you know who said this.
MISS FRIZZLE. Duh.
These brownies are gluten free, dairy free, and grain free! They’re made with a base of coconut flour, which is what helps them become thick and fudgey. They are naturally sweetened with coconut sugar, maple syrup, and SWEET POTATO…but you already knew that 😀 The sweet potato in this recipe also allows us to take away any kind of oil that’s needed. By doing this, you reduce unnecessary calories.
So so yummy! We used a 10-inch cast iron pan to cook ours and all dug in at once. Of course it’s optional to slice and serve, but we preferred plopping some ice cream right on top and eating it straight out of the pan! If you use a different size pan, just know that your bake time may differ depending on how deep it is.
- 3 eggs, large
- ½ cup maple syrup
- 1 cup sweet potato puree* (~1 large sweet potato)
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup cocoa powder
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ⅓ cup mini chocolate chips
- Preheat oven to 350ºF and generously spray a 10-inch cast iron skillet with coconut oil cooking spray. Set aside.
- Place wet ingredients in a large bowl and mix together until smooth. If you are making your own sweet potato puree, FOLLOW THIS TUTORIAL). Then, add dry ingredients to the same bowl and mix until combined.
- Pour batter into skillet and use a spatula to spread out evenly.
- Bake at 350ºF for 40-45 minutes.
-If you don't have a 9-inch cast iron pan, option to use an 8x8 inch cake pan. Bake time may increase slightly.
One of the main reasons why I love sweet potatoes is because they never really go out of season. We eat them year round in the fit foodie kitchen hope we’re giving you the means to do the same thing! Check out some of our other posts that feature sweet potatoes such as…
This post is sponsored by the NC Sweet Potato Commission. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds and my love for sweet taters!