We regularly eat sweet potatoes in our house.
From mashed, to roasted to steamed (with lots of grass fed butter) to baked, to spiralled noodles, I just absolutely love this mighty tasty root veggie.
The good news is that sweet potatoes are low glycemic, meaning that they digest at a slower rate keeping your blood sugar more stable; they are high in fibre, which is amazing for supporting gut health, and they are loaded with Beta-Carotene (vitamin A), vitamin C and have lots an anti-inflammatory properties.
Now you can see why I love them so much! OH! And they taste sweet!
I decided to combine my baking skills with this tasty veggie and bake up some brownies. I really had no idea how they would turn out, which is what happens when it comes to recipe testing, but I was incredibly surprised by how delicious, easy and tasty these brownies were!
It’s important to note, the texture of these brownies are a lot softer (or moister, if that’s even a word!) than most brownies, given that it does contain mashed sweet potato. Leaving them at room temperature for a little over an hour will help them to slightly firm up.
I added in 2 scoops of my favourite protein powder to help further support blood sugar levels. This is optional, but I definitely encourage you to include some if you have it on hand.
I think next I’m going to try my hand at sweet potato cupcakes with a delicious vanilla frosting! Sounds good right? Ya, I might have to get on that.
In the meantime, enjoy these amazing Sweet Potato Protein Brownies guilt free! They are perfect pre workout, for school snacks or just because!
- 1 ½ cups sweet potato, cooked and mashed
- ½ cup coconut flour
- 2 scoops Progressive Organic Chocolate or Vanilla Whey protein powder (optional)
- ¼ cup Progressive Organic Coconut Oil, melted
- 1 tbsp coconut sugar
- 2 eggs, lightly beaten
- ½ tsp cinnamon
- ½ tsp ground vanilla bean or extract
- 1 tsp baking soda
- Pinch of sea salt
- 1/3-1/2 cup dark chocolate chips (I used Enjoy Life dairy free mini chocolate chips)
- Preheat oven to 350F. Line an 8x8 or 9x9 brownie pan with parchment paper.
- In a large mixing bowl, add all ingredients except the chocolate chips. Stir until well combined. The dough will be slightly thick, but still smooth.
- Fold in the chocolate chips and gently stir to combine. Pour dough into brownie pan and smooth out. Bake until edges start to turn golden brown, roughly 25 minutes. Remove from oven and let cool for 10 minutes before slicing into squares.
- Store in an airtight container in the fridge for up to 5 days.
