I don’t normally go in for bad “food” items that are reminiscent of how I formerly ate. I tend to stay away from paleo baked goods like breads, cakes and bars. As a follower of an ancestral diet, I eat meats, healthy fats, vegetables and starchy tubers. If I’m feeling the need to eat a sweet, I normally go for some fruit and coconut milk.
Mostly I make these paleo desserts for my kids who, over the past 2 years, we have been converting over to a paleo diet. We have made some great strides in the last 6-8 months.
Seeing as they have been really good the last few weeks in making great food choices, I decided to treat them with some “healthier” brownies. If you make these, be sure to try to find firm white or yellow fleshed sweet potatoes (when cooked) and not the grocery store orange fleshed mainstay (they get way to mushy)
Sweet Potato Paleo Brownies
- 4 oz Dark chocolate
- 2 med Sweet Potatoes, boiled purple or red skinned firm fleshed
- 1/4 cup Unpasteurized Local Honey
- 3 Eggs
- 1/4 cup Cocoa Powder
- 1 tbsp Vanilla
- 1 tbsp Coconut Flour
- 1 tbsp Coconut Oil
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Melt the dark chocolate in the coconut oil in either a double boiler, a steel or glass bowl over a pot of boiling water or in the microwave. I generally use the microwave at 30 second bursts , stir repeat until melted (usually in 1 1/2 minutes)
- Puree the sweet potato in a food processor until smooth, making sure there are no lumpy bits.
- Add in all of the other ingredients, and mix until very smooth and creamy.
- Transfer the batter to an oiled 8×8 or a 6×11 baking dish.
- Bake at 325 degrees for 35 – 40 minutes. Check for doneness by inserting a wooden skewer into the middle and seeing if it comes out clean. If not cook for another 5 minutes and test again.