SWEEEETTTT potato brownies

Stick with me on this one, its not what you think I promise.

Before we dive into the magic

Can we please talk about how creative and fun my boyfriend is?! I have had this chalkboard for two years and only used it for extremely miscellaneous purposes. Then he just BOOM comes up with the idea to use it to help promote the baked good of different days! Ingenious if you ask me....but I may be slightly bias.

Why sweet potato?

Well, let's start with the plain fact that I did not choose to use sweet potatoes as an alternative to flour simply because they are "sweet". I chose this specific starch because it allows these brownies to be GF friendly while maintaining their so desired moisture and density! Also, sweet potatoes tend to do this magical thing called "carmelizing" when you bake them, so it helps to add an extra punch to the flavor without adding any extra sugar!

Not to mention, sweet potatoes are packed with tons of awesome nutrients! Pair that with the chocolate, that I will believe until the day I die is good for you in small servings, and shaboom-shabang, you're working with a pretty fantastic dessert my friend. 😃

How it's done

-1 large sweet potato (peeled and steamed)

-1/2 cup melted chocolate (I like to melt and sweeten my own raw chocolate but any type of chocolate chips or sweetened chocolate works as long as its melted!)

-1/3 cup coconut oil (melted with chocolate)

- 1 tspn pure vanilla extract

- 1/3 cup gluten free flour (for binding purposes)

-1/3 cup caster sugar

----Mix all those bad boys up in a food processor and cook at 350 for about 30minutes.

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Honesty hour: this recipe took a few (Handful) of attempts to really nail down, but is so worth it when it all comes together nicely! Trial and error is the name of the game when you're trying out making new things that just sound like they will work!