Clean Diet Sweet Potato Brownies

Serving Size: 16 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55

Recipe Serving Size16 people

Cooking Tools Required

8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

Ingredients

Whisk together:

4 tablespoon unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Melt:

4 ounce dark chocolate chopped
1 tablespoon coconut oil

Microwave:

1 yam or sweet potato

Process:

4 tablespoon maple syrup
3 egg
1 tablespoon pure vanilla extract

Instructions

Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
Let cool and cut into 16 squares.

Reheating Instructions

Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition