Sweet Potato Brownie Recipe
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Sweet Potato Brownies
This is one of those sinfully delicious items that you smuggle something really healthy into. Your family will never know, and you can smile as you let them have a second one… Yep! I like to be sneaky.
- 2 Sweet Potatoes, peeled and cubed
- 1 ¼ Cups Unbleached Flour
- 1 Cup Pecans, finely chopped
- ½ Cup Sugar
- 1/3 Cup Cocoa Powder
- ¼ teas. Salt
- 2 Eggs
In a pot over medium high heat bring Potatoes and just enough water to cover them to a boil, then turn down to a simmer. Simmer until potatoes are soft, about 10 minutes. Drain and let cool slightly.
Preheat oven to 350˚.
Add Potatoes to a food processor and blend until smooth.
In a separate bowl combine the Flour, Pecans, Sugar, Cocoa and Salt.
Add the Potato to the dry ingredients and mix until well combined.
Add the Eggs and mix until thoroughly incorporated.
Add the mixture to a parchment lined 13×9 inch pan and spread evenly.
Bake at 350˚ until a tooth pick inserted in the center comes out dry, not necessarily clean, 30-35 minutes. Remove and let cool.
Cut into desired size brownies, store in airtight container.
oh, who are we kidding? Rip into them like a monkey on a cupcake!
**These are chocolatey but not overly sweet. You can dust with powdered sugar to bump the sweetness without adding much more sugar.