In the Kitchen: Sweet Potato Brownies

Processed with VSCOcam with f2 presetI have never kept secret the fact that I have a sweet tooth, like a really, really sweet tooth. Not so much for candy, although I can down a bag of Swedish fish like no body’s business, I tend to lean towards cakes, cookies, donuts, and all sorts of yeasty-breaded-gooey-goodness when it comes to a sweet craving, oh and ice cream, Talenti’s gelato = HEAVEN.

But when it comes to “trying” to eat healthy and clean, this stuff just isn’t happening, at least not that often, andΒ  here’s the really sad part, I kind of want dessert, like every night. I’m the kind of give me a cup of joe and a slice of pie kinda gal, forget the steak and potatoes, I want a sugar induced coma thank you very much. It’s just how I roll, always have. So this of course is a problem that I needed to solve, and no not by cutting dessert, just being better about how I do dessert.

Baking has become a fun little hobby for me. I like cooking in general, but baking is just my jam. Recently, I had been experimenting with brownie recipes. Brownies are surprisingly hard to make healthy and good. Not sure why, maybe I’m picky, but I had been so unsatisfied with a lot of options out there in the inter-web. This recipe though, will knock your socks off. Let’s put it this way, my husband, LOVED THEM, and so did my dad. I find this important for two reasons: my husband isn’t too keen about mixing vegetables into baked goods for good reason, and my dad is a chocolate snob. The fact that they both downed these brownies; Victory!


The recipe is amazingly easy, but please follow exactly. You will need a blender, mixing by hand will not work.

You’ll Need:
1 cup of oatmeal
1 cup of cocoa
A few shakes of cinnamon or 1 TBSP
1 TBSP baking soda
1 TSP Sea Salt
1 medium-ish sweet potato (about 1 cup)
6 egg whites, or convert to flax eggs (vegan)
1/4 cup olive oil
1 TSP of vanilla
1/2 cup to 1 cup of sweetener of your choice. I prefer honey, agave syrup or maple syrup. I will say my favorite batch has been with using a mix of agave and maple syrup. I think the maple flavor compliments the chocolate really well, but honey is good too.

Preheat oven to 350. Grease a 8×8 pan. Cook your sweet potato, I’m lazy so I just microwave mine.
While your potato is cooking, go ahead and blenderize all your dry ingredients. You want it too look like chocolate flour once you’re done, there may be a few oats still visible here or there, that’s cool.

Place your dry mix into a mixing bowl. Now blenderize all your wet ingredients. Add the dry mixture to the wet mixture in the blender, and blend it a few more times, and it should look like typical brownie mix.

Pour into your greased pan. Cook for 15-20 mins. Done. Now, back to reading our current book club pick, and of course eating some left over brownie(s).




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