This is the story of an incredible recipe for outrageous brownies.
But let’s take baby steps.
Over a year ago I saw a recipe for caveman brownies on Pinterest made with sweet potatoes.
One that was pinned quite a lot. I was intrigued, so I printed it out and waited for the right time to bake them.
Unfortunately that time never came; and the print-out got lost in one of the stacks of papers that are precariously placed around my room.
But just as the One Ring in the Lord of The Rings, the recipe waited to reveal itself to me just when I needed: Yesterday.
You see, I’m drastically cutting on sugars this week (I’m trying to lower my body fat to 6%-8% to get ready for a triathlon I’m competing in next Saturday). I do struggle though.
I’ve always been one of those people that needs something sweet after lunch and dinner. It’s doesn’t have to be fancy, just something to satisfy my sweet tooth and stop it from nagging me.
But when I cut sugar, sticking to just a small, sweet snack is tricky. Once you bite into something delicious, how to stop? Well, you get it.
That’s when these sweet potato paleo brownies come into play. They satisfy my sweet tooth and they’re the epitome of healthy.
Packed with superfoods, very low in calories and very, very low in carbs. But the best part is that they taste amazing. Seriously they are the ultimate melt in your mouth brownies.
For some reason I can’t explain, the sweet potatoes enhance the flavor of chocolate. So what you’ll get in the end are moist and super-chocolatey brownies.
But that’s not it, baking these brownies is not so daunting, a couple of ingredients that you can get at any grocery store. Totally do-able. Trust.
Sweet Potato Paleo Brownies Print this recipe!
Adapted from mypaleolife.com
Makes 16 brownies
4 oz / 113 gr +70% dark chocolate, chopped
2 medium sweet potatoes (4 to 5 oz), boiled and peeled
¼ cup / 2.22 oz / 63 gr raw organic honey
3 free-range eggs
¼ cup / 0.7 oz / 20 gr cocoa powder
1 tablespoon vanilla extract
1 tablespoon coconut flour
1 tablespoon coconut oil (or butter)
1 ½ teaspoon baking soda
½ teaspoon fine grain sea salt
Place a rack in the upper third of the oven and preheat oven to 325°F (160°C). Grease with coconut oil a 9×13-inch baking pan. Line the pan with foil and grease the foil. This will make brownie removal much easier.
Whisk together cocoa, coconut flour, baking soda and salt and set aside.
Place coconut oil and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and coconut oil are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Puree the sweet potato in a food processor until very smooth, making sure there are no lumpy bits.
In a medium sized bowl, whisk together honey, eggs and vanilla extract. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the sweet potato and mix well. Add the cocoa mixture all at once and whisk to incorporate.
Pour into the prepared pan and bake for about 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
Let cool and cut into 16 squares. If you’re like me, you will prefer brownies cold. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with coconut flour.
One brownie scores 102 calories, 5.1 grams of fat, 11.9 grams of carbs and 2.4 grams of protein.