Sweet potato brownies are so decadent and rich, no one will know you hid a healthy vegetable in there! Yes, even kids will eat their vegetables.
I was at my book club a few years ago when the Moms in the group started talking about their children and food. I was shocked to learn that most of their kids only ate chicken nuggets and cheese. (Bear in mind I do not have children so I had no knowledge of what the kids are eating these days.)
I found it to be interesting because I think all of us that grew up in the 80's or 90's would agree that our parents made us eat broccoli and carrots. And we sat at the dinner table until we ate our vegetables. At least in my house.
I once remember sitting at a picnic table for hours while on vacation at the beach because I refused to eat a ham and Swiss sandwich. The rest of my family went frolicking in the waves while I went toe to toe with my Dad because I declared I hated ham and Swiss cheese. (Ironically now I eat a ham and cheese sandwich at least once a week.)
Imagine what life would have been like that fateful day in Virginia Beach if my parents hid a ham and cheese sandwich inside a brownie.
Anyway, back to my book club.......
I decided to take on a challenge and figure out the best ways to hide vegetables in foods that kids would eat.
Through the years I have found that chocolate is the best way to hide all the vegetables.
My Avocado Fudge has been a huge hit when I have to bring something into the office to share. Also super popular are my Beet Brownies and 2-ingredient Pumpkin Brownies.
Now I introduce these rich and decadent Sweet Potato Brownies. No eggs required and the only oil used to the spray with which to spray the brownie pan.
Easy and simple, it has become a hit at book club. Not just among the kids, but also the adults. I mean we could all use more vegetables in our diet, right?
Sweet Potato Brownies
Sweet potato brownies are so decadent and rich, no one will know you hid a healthy vegetable in there!
Ingredients
- Olive oil spray
- 1 large sweet potato
- ½ cup milk chocolate chips
- ½ cup almond butter
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup oat, brown rice, or all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F and spray a 12 x 8 baking pan with olive oil spray (or line with parchment paper.
- Wrap the sweet potato in a paper towel and cook in the microwave for 5 minutes, until the sweet potato is fully cooked.
- Let the potato cool just enough to be able to handle. Cut the potato in half and scoop out the flesh in to a medium mixing bowl, carefully not to scoop out any pith.
- Use a potato masher, mash the potato until the consistency is almost that of creamy mashed potatoes.
- While the potato is still fairly warm, add the chocolate chips and continue to mash until the chocolate is melted and well combined.
- Add the almond butter, maple syrup, and vanilla extract. Mash until well combined.
- Sift the flour, cocoa powder, baking soda, and salt into a separate mixing bowl and gently stir to combine.
- Using a wooden spoon or spatula, add the dry ingredients to the wet ingredients and stir to combine well.
- Spread the brownie mixture into the prepared baking pan and bake 17-20 minutes, until a toothpick inserted in the middle comes out clean.
- Allow to cool slightly and then slice into 9 even sized squares.