Sweet Potato Brownies

Sweet potato brownies?! Yes, you heard correctly. I came up with this recipe when I was craving brownies but didn't want to feel too guilty about possibly eating the entire batch in one sitting. I had some sweet potatoes that I needed to get rid of, and I decided they would make a good partial-flour substitute in a brownies. I adapted two different recipes--Gwenyth Paltrow's Spelt Flour Brownies, and Sprouted Kitchen's Brownies. I LOVED these brownies, and I'm not really a fan of chocolate. They were super moist, almost fudge-like, and at around 150 calories a slice (if you cut into 20 pieces), you honestly cannot go wrong.
You can make these gluten-free by substituting gf oat flour, however these are just wheat-free with spelt flour.
*I added a drizzle of Trader Joe's Salted Caramel Sauce in the middle of the batter, feel free to do so, or not. However, I HIGHLY recommend it!




Ingredients:

1 cup mashed/pureed (baked) sweet potatoes
4 tbsp butter
1/2 cup bittersweet chocolate chips (plus extra for topping)
1/2 cup cocoa powder
1/2 cup sugar
1/3 cup spelt flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup strong brewed coffee
2 eggs
1 tbsp vanilla extract
1 tbsp agave

Preheat oven to 350 degrees. In a pot melt butter and half of the chocolate chips until just melted and set aside. Sift together flour, sugar, cocoa powder, baking soda, and salt.  In another bowl mix sweet potatoes, coffee, vanilla, eggs, and agave. Once chocolate-butter mixture has cooled, add to sweet potato mixture and mix well. Whisk in dry ingredients well. Transfer to a buttered 8 x 8 baking dish, sprinkle with chocolate chips, and bake 35-40 minutes. (Mine took a bit longer because of my oven so pay close attention to yours). Insert toothpick to make sure they're done (I like underdone brownies). Make sure to completely cool brownies before you cut them, I refrigerated mine to ensure clean cutting.

All this talk of brownies is making me want them again. Too bad I'm out of sweet potatoes.