Gluten-Free Sugar-Free Sweet Potato Brownies

18 Oct

What?!

That title is a mouthful!

Tonight I experimented a little more with my new sugar-free ingredients. A good friend and fellow competitor of mine posted a picture of paleo brownies she made with sweet potatoes. Having just celebrated Canadian Thanksgiving with my friends (I’m not a native Canadian–just an honorary one who happens to work with a lot of Canucks), I had half a bag of sweet potatoes left after making sweet potato casserole. (Sweet potato casserole was not a diet- or competition-friendly dish: it was loaded with brown sugar and marshmallows. CHEAT MEAL, BABY!!!) The chocolate craving hit me pretty hard today (stressful day at work, that time of the month, had an intense workout this morning), so I decided to test the recipe out. The brownies are not overly sweet. They are subtly sweet but have a good consistency. I found a recipe online but adapted it (as always) to the ingredients I had on hand.

Here’s what I used:

– 2 medium sweet potatoes, boiled

– 1/4 cup unsweetened cocoa powder (can substitute with unsweetened/dark baker’s chocolate)

– 1 tbsp almond flour

– 1 tsp baking soda

– 1/3 cup agave

– 1 tbsp vanilla extract

– about 1 tbsp grapeseed oil

– 2 eggs

To bake,

1) Mash the sweet potatoes, either with a fork, mixer, or by pureeing them in a food processor. I used the bullet that I make my protein shakes in. As long as the potatoes are still warm after boiling, they should mash up nicely. I took the thicker parts of the skin off to make pureeing easier.

2) I transferred the sweet potato puree to a mixing bowl, then added the dry ingredients first (cocoa powder, almond flour, baking soda).

3) Next, I added the wet ingredients (eggs, agave, vanilla, and grapeseed oil). I stirred everything together until it had a somewhat smooth consistency. There were a few lumps and uneven spots in the batter. I hand-mixed the ingredients, alternating between a fork (to mash big lumps) and a rubber spatula. Don’t worry if there are still small lumps remaining; they’ll bake out.

4) Add any other ingredients that you want. You can see from the picture that I didn’t stick to an entirely sugar-free brownie: I added dark chocolate chips to the top. The coconut is unsweetened, however. To keep it sugar-free, you could substitute carob chips for chocolate chips–or just leave them out.

Transfer the brownie batter to an oiled baking dish (I used a small square 6×6 glass dish–this recipe only makes about 12 brownies). Pop it in the oven at about 350 Fahrenheit (I did almost 200 Celsius, which is a bit hotter). Bake for about 30 minutes or until the middle is cooked. I knew mine were done when the cocoa smell filled the house!

My brownies finished about an hour ago. I sampled them before remembering to document what I had baked, as you can see in the picture. They’re not bad for my first experience baking with sweet potatoes. The brownies could stand to be a bit sweeter, but they are very moist! I’m happy to have found an alternative to using gluten-free flour mixes.

Let me know if you try them out and what you think!

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