Now that I’ve already professed my love for sweet potatoes with that amazing sweet potato pancake recipe, this one is basically a bonus if you have some extra sweet potato purée leftover.
It’s also a good way to sneak more good, complex carbs in your diet without overdoing it. Flexible dieting, anyone?
Ingredients:
- 3 large eggs
- 1/2 cup maple syrup
- 1 cup sweet potato purée
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup cinnamon baking chips (or chocolate – I just happened to have Eileen’s brand cinnamon chips on hand)
Directions:
- Preheat oven to 350 deg F. Generously spray an 8×8 baking pan with coconut oil spray. This also works if you have a 10 inch cast iron skillet.
- Mix wet ingredients together until smooth. Add dry ingredients and mix until well combined.
- Pour batter into baking dish and smooth with a spatula. Spread batter out evenly.
- Bake for 40-45 minutes. Let cool and slice into squares.
- Enjoy!
Yields 12 brownies.
Recipe adapted from Fit Foodie Finds.
Finding Fit 