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Today is the Get Your Chef On (#GYCO) reveal day…..and the secret ingredient is…..Potatoes! When I first saw the sign-up post, I had absolutely no clue what to make!! I had just made my Irish Nachos, so regular potatoes were out of the question. Then two days later it hit me…..Paleo Sweet Potato Brownies!! I have been wanting to make these brownies for quite some time, and this was the perfect opportunity to give them a try!
Let me start by pointing out, that I have never tried any type of Paleo baked good before! I do not know what they are “supposed” to taste like, so this is kind of a guessing game for me. They are very soft, and have a very smooth mouth feel. There is no gluten to hold everything to together, so the texture is not like a regular brownie, but they are actually really good.
I decided to start with my Fudgy Avocado Brownies recipe, and make the changes needed to make them Paleo. I thought I would try coconut flour in place of the whole-wheat pastry flour, and added the sweet potato to add some extra sweetness, and give them their name. 😉 I used half as much flour, based on the suggestions on the package. Coconut flour absorbs moisture, and I didn’t want them to be dry.
The avocado remains the only oil in the recipe, and I eliminated the espresso powder. These brownies also qualify as Clean Eating and Vegan!
How to make Paleo Sweet Potato Brownies:
I started by beating the avocado and sweet potato together until creamy…..
Then I added the vanilla and cocoa powder…..
So far so good, so I added the flour, tapioca flour, salt, baking soda, and flax meal…..
Next I added the chopped walnut and chocolate chips*…..
This is when I decided that the batter was too thick, so I added the coconut milk. I have adjusted the recipe to add the milk with the other liquid ingredients. 🙂 Pour batter into a prepared 8-inch baking dish…..
Smooth the top and bake in a 325 degree oven for 30 to 35 minutes. I actually tested it with a toothpick, and it came out clean, so I called them done! Remove from the oven and cool completely on a wire rack…..
I do not normally frost my brownies, so I decided not to frost these either.
These brownies are gooey and a bit sticky, but hold together well enough to eat with your fingers. They are not overly sweet by any means, and do not taste like avocado. 😉 I may play around the with recipe a bit more to see if different flours change the texture, but they are delicious just the way they are!!
*Note about chocolate chips – I have seen Enjoy Life Semi-Sweet Chocolate Chips used in several Paleo recipes, so I figured that they are safe to use. They do contain evaporated can juice, so make the decision for yourself to use them or not. 🙂
More delicious paleo recipes:
Paleo Sweet Potato Brownies
- 1 medium avocado
- 1 cup sweet potato cooked and cooled
- 1/2 cup pure maple syrup
- 1/2 cup coconut box or almond milk
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour I used Bob's Red Mill
- 1/2 cup unsweetened cocoa powder I used Ghirardelli
- 2 Tablespoons tapioca or arrowroot flour
- 2 Tablespoons ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup chopped walnuts
- 1/2 cup enjoy life chocolate chips optional
- Preheat oven to 325 degrees. Grease an 8-inch baking pan with coconut or olive oil, set aside.
- In a large bowl, beat together the avocado and sweet potato until smooth (I used a hand mixer).
- Add the maple syrup, milk, vanilla, beating until smooth and well combined.
- Stir in the flour, cocoa, tapioca/arrowroot flour, flax meal, baking soda, and salt until well incorporated.
- Stir in the walnuts and chocolate chips (if using).
- Pour batter into prepared pan, smooth the top, and bake for 30 to 35 minutes.
- Remove from oven and place on a wire cooling rack. Allow to cool completely before serving.
- I have seen some Paleo sites use these chocolate chips, so I decided to add them. They are gluten-free, dairy-free, and soy-free, but do contain evaporated can juice.