Ingredients
- 1 large sweet potato
- 2 large eggs
- 1 tbsp pure vanilla extract
- ½ cup of raw honey
- ½ cup melted coconut oil
- 1 tbsp baking powder
- ½ tbsp baking soda
- ½ tsp cinnamon
- 1 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 1 very ripe avocado (for icing)
- ½ cup unsweetened cocoa powder (for icing)
- ½ cup maple syrup (for icing)
Directions
1. The sweet potato can either be peeled and then grated, or baked and then peeled. I tried both methods and found that the latter resulted in much smoother, yummier brownies. To bake, prick holes in the skin of the sweet potato and roast in the oven for 25 minutes at 200 degrees. When it’s cool enough to handle, remove the skin and mash with a fork in a large bowl until smooth. Turn your oven down to 180.
2. Line a baking tray with baking paper, or generously coat it with coconut oil. The first time I made these I used oil; the second time I used baking paper. The baking paper made it much easier to take the cooked brownies out, so I recommend doing that.
3. Add the eggs, honey, vanilla and coconut oil to the mashed sweet potato and whisk until well blended.
4. In a smaller bowl, combine all the dry ingredients.
5. Slowly add the dry mixture to the wet mixture and whisk until all combined.
6. Spread the batter into the pre-lined pan and bake for 25-30 minutes; they’re ready when a toothpick comes out almost clean. Mine took about 27 minutes and the texture was pretty perfect.
To make the icing, put all the ingredients into a blender and pulse until super smooth and chocolatey. When your brownies have cooled, take them out of the pan, spread the frosting all over, slice them up into squares and enjoy!