Last night I started craving something sweet, and I really wanted to turn on my oven. I’m not sure why, maybe it was the pumpkin spice candle burning that was pushing me to do so… With that in mind, I found a recipe for sweet potato brownies through Heidi Powell’s blog (she is the wife of Chris Powell, the trainer on Extreme Weight Loss). I gave them a try, thinking that they may satiate my sweet tooth, and they did!Hattie, Ben, and I all indulged in a little chocolate time, and it was so nice that it was guilt free. I changed a few things in the recipe to make it my own, especially since I do not use artificial sweeteners in the house, they just make me cringe. The word artificial makes me cringe. It may just be a mental thing, but we do agave nectar in this house…and if we are over a year old, we also do honey! Here’s the recipe (by the way, they taste really good with zucchini spaghetti and meatballs…and by with I mean afterwards, for dessert, but I’m sure you knew that already).
1/4 teaspoon of salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
2 1/2 tablespoons unsweetened cocoa powder
3 tablespoons coconut flour
1/2 cup agave nectar (of course I chose amber agave nectar for this treat)
1/4 cup melted coconut oil
3 eggs, whisked
1 medium sweet potato
1. Preheat your oven to 425 degrees and stab a few holes into your washed sweet potato (I have a veggie scrubber so I just love scrubbing my produce for some reason…) wrap in tin foil, and bake for 25-45 minutes depending on how big your potato is. Check it after 25 minutes and adjust your cook time accordingly. You should be able to easily stick a fork into the sweet potato once it is ready.
2. Peel the skin and mash it up in a bowl with a potato masher or even a pastry cutter!
3. Turn your oven down to 350 degrees.
4. Add the agave nectar, vanilla, whisked eggs, and coconut oil. Mix.
6. Add the coconut flour, cocoa powder, baking powder, cinnamon and salt. Mix.
7. Grease a square casserole baking dish with coconut oil or coconut spray and pour in the mixture.
8. Bake for 30-35 minutes until you can poke a toothpick in the middle and have it come out clean.
Thank you Lynn Manning for the original idea! I love a protein packed snack! You can visit Lynn’s site here.
I even bagged them individually into these baggies(I always keep cellophane bags on hand for reasons just like this), added a tag with the ingredients and directions, tied them up with some cute string in nice fall colors, and brought them to my exercise class this morning to share. Such a healthy snack to let everyone else enjoy too. Cooking just isn’t fun unless you share it, am I right?
The labels that I created in Microsoft Word can be printed on Avery’s business card templates. You can access the labels and make them your own by clicking here and here. One is for the front side of the cards, and the other is for the backside of the cards. If you download the two links, you should be able to open them in Word, enable editing, and add your own sassy fonts. I used Jenna Sue, and Andalus.
I hope everyone enjoys!! Let me know if you like them!