Sweet Potato Brownies (gluten and grain free, no sugar added, and delicious!)

I take Ben and Ella to a homeschool group in Miami Beach on Tuesdays, and each parent has to volunteer an hour of his or her time every week. Since Ella is a bit…high maintenance at this age, the volunteer coordinator came up with the wonderful idea of letting me make healthy baked goods for the weekly group. I have made something different each week, usually either cookies or muffins, and for our year end party I made a really yummy (if I may say so myself) superfruit cobber. Today was our last meeting for the school year, and I’ll be honest with you, I think I saved the best for last. I’ve been looking at this brownie recipe every week since I started my baking project, and I always lament that I don’t have any cooked sweet potatoes, nor do I want to take the time to make them. Well my friends, I had a lovely baked sweet potato just waiting to be turned into this dessert and I am so glad I went for it. I may or may not be eating one with Haagen-Dazs right at this very moment!


Sweet Potato Brownies (recipe adapted from Cooking Against the Grain: Sweet Revenge by Orleatha Smith)

12 large dates, soaked in warm water until soft, then pitted

1 cup cooked sweet potato

3 eggs

1/4 cup coconut oil (melted)

2 tsp vanilla extract

3 tbsp coconut flour

1/2 cup raw cacao powder (or unsweetened cocoa powder)

1/4 tsp baking powder

2 tbsp tapioca starch

1/2 cup mini chocolate chips

Preheat oven to 350.

In a blender or food processor blend dates with eggs, coconut oil, and vanilla until relatively smooth. Add sweet potato and blend. Scoop into a bowl and stir in dry ingredients.

Bake in mini or regular muffin tins or a 9×13 baking dish. I used mini muffin tins and got about 40 adorable little bite size brownies. If you are not using muffin papers make sure to oil the tins, I’m sure lining a baking pan with parchment paper or oiling it well would be helpful too. The recipe says 30-35 min for the 9×13 baking dish, my mini guys took about 20 min but I recommend checking them after 15.



Long day brownies

It hasn’t been a bad day, just a really long one. Ben has been home from school for two days with a cold, and today Ella came down with a stomach bug. I had to really work my mom muscles, comforting and playing and just generally being “on” all day. Anyone who has had an intense day at work knows exactly what I mean. There were moments where I felt great, sitting on the floor reading with Ben, or watching Ella laugh hysterically at Ben jumping on the bed. There were also moments where I was trying to nurse Ella to sleep in the bedroom while Ben was in the living room pouring the oil out of the menorah and I really just wanted the day to be over and for Mo to walk through the door and save me. 

Sleepy Ella finally ready for bed
Fourth night candles
Beautiful boy, finally done with the day’s mischief making
New Chanukah tradition: SPARKLERS!!! Good call Mo!

Eventually the day was over and Mo did save me, and he even made a chicken soup. My day got so much better when I sat down to a hot bowl of soup that I didn’t make! Fortified by the soup break I figured it was about time we had some Chanukah treats in the house. I decided to bake something that I have been thinking about making for weeks, since a friend in Israel posted the idea for it on Facebook.

I wanted to call them “Long Day Brownies” but I also want to call them “Have it All Brownies” because they are the best dessert combination ever.

First make Hershey’s Best Brownies and spoon it into lined muffin pans. Then make this cookie recipe and spoon it onto the brownie batter. Bake at 350 until puffed and golden brown on top. Enjoy, whether you’ve had a long day or not.