Name: Paleo Sweet Potato Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Servings
Ingredients: 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)

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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 Lemon Cheesecake

Paleo Maple Carrot Cupcakes

Enjoy!!