Sweet Potato Fudge Brownies

Hello all.

My summer so far has been busy, relaxing, fun, and exciting.  I think I have found a nice balance between fun and work (my work is fun too!).  I leave for Portland, Oregon in just a few weeks, which I am extremely excited for.  I will also be visiting my friend Nora in Oakland, California afterwards.  Therefore, I will be on the west coast for the majority of August, and I have no problem with that.

Until then, I am occupying my time with friends, family, yoga, rock climbing, and food related things.  I am bringing my sourdough starter, Henry, back to life so I can make bread next week.  I am also going to get my SCOBY, Ruth, going again to make more kombucha.

Look out for some fun new, healthy recipes in the near future.  I am feeling like this weekend might be for making jams and jellies! Until then I hope you all are enjoying your summer as much as I am. 🙂

On that note: here is a recipe for my all time favorite way to eat sweet potatoes…

I can only eat so many plain roasted sweet potatoes  with a slap of peanut butter on top, so I got creative. I made a sugar free, sweet potato fudge brownie that includes healthy ingredients such as walnuts, teff flour, and dates.  I bake a big batch for the week and then keep them in the fridge to have whenever I please.

This fudge-y, chocolate bar is my new favorite way to eat the large amount of sweet potatoes I cook each week.  Breakfast, snacks, and dessert can be fulfilled with them too!

Sweet Potato Fudge Brownie

Ingredients 

  • 1/2 cup walnuts
  • 1 3/4-2 cups roasted sweet potatoes without the skin(about 2-3 potatoes)
  • 1 cup dates
  • 2 Tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teff flour (spelt or buckwheat works too)
  • 5 Tablespoons coco powder or raw cacao powder
  • 1 teaspoon cinnamon
  • 1 pinch salt

Directions

  1. Preheat the oven to 350F. Grease an 8×8 square pan with oil
  2. Using a food processor, pulse the walnuts until finely chopped. Add the walnuts a large bowl. To this bowl add the teff flour, coco powder, cinnamon and salt. Mix together.
  3. Add the sweet potatoes, dates, and water to the food processor and blend until smooth.
  4. Add the sweet potato mixture to the flour mixture and combine with a spatula.
  5. Spread the batter into the 8×8 pan and smooth with a spatula.
  6. Bake for 20-25 minutes until brownies are set.
  7. Let cool on rack and cut into 16 pieces.
  8. Brownies will keep in a sealed container in the fridge or in the freezer.

 

 

Published by

laurenthemiller

Baker, Farm Market Enthusiast, and Food Science/Culinary Science major at Drexel University

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