Sweet Potato Brownies -January, 2019.

PALEO DIETs are rich in nutrients and free of unprocessed ingredients. I seriously doubt that 12,000 years ago folks foraged cacao beans, pulverized them with clubs and made chocolate treats.

However, something sweet can calm even the wildest cave-peeps. So, paleo brownie recipes have been created. I’ve taken liberties with my recipe and even do the non-paleo thing to serve these on top of vanilla ice cream. I like to think of these brownies as “paleo-inspired.

This recipe is on pages of 68 and 69 of Fat Witch Bake Sale cookbook.

• Ingredients
• 1 cup cooked mashed sweet potato
• 2 large eggs
• ½cup pure maple syrup
• 1 teaspoon vanilla extract
• ¼ cup refined coconut oil, melted
• â…“ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup almond flour

• Directions
• Preheat the oven to 400 degrees F.
• Wrap 2 medium sweet potatoes in foil.
• Bake until soft (approximately 1 hour).
• Reduce the oven heat to 350 degrees F.
• Grease a 9” square baking pan with coconut oil or another vegetable oil.
• Dust with flour and tap out the excess.
• In a large bowl, beat (with an electric mixer) together, the sweet potato and eggs.
• Add maple syrup, vanilla and oil.
• Beat until well blended.
• In a medium bowl, mix with a fork: cocoa, baking powder and salt.
• Sift directly into the sweet potato batter.
• With a wooden spoon, stir in almond flour and mix until well combined.
• Spread the batter evenly into the prepared pan
• Bake 32-35 minutes or until a toothpick inserted in the center comes out clean or with only crumbs (not batter) on it.
• Remove the pan from the oven and let cool for at least one hour.
• Transfer to the refrigerator.
• Makes 12-16 bars depending how big you cut the squares.
• Store in refrigerator until serving.