Sweet Potato Brownies

Ingredients

• 1/4 cup coconut oil
• 1 cup dark chocolate chips
• 1 cup sweet potato purée (room temperature or warm - Only orange-flesh sweet potatoes will work for this recipe. About 9 oz)
• 1/2 cup maple syrup
• 1/4 cup plant-based milk
• 2 tsp vanilla extract (You can use an equal amount of almond extract for a different flavor.)
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder (Dutch-process cocoa - Do not use natural cacao powder for these brownies.)
• 1 tsp baking powder
• 1/2 tsp fine sea salt (OPTIONAL)
• 1 cup coconut cream (Heavy cream can be used in place of coconut cream for a non-vegan option.)
• 3/4 cup brown sugar (Or, try coconut sugar for a more natural option.)
• 1 tablespoon cornstarch (Arrowroot powder is a direct substitute for cornstarch.)
• Pinch salt (optional)
• 1 cup dark chocolate chips
• 1/2 tsp coconut oil (Or, unsalted butter if you’re not vegan.)
• Flaked salt to garnish top (or thin chocolate shavings)

Instructions

1. 1

   --- For the Sweet Potato Dessert: ---

2. 2

   Preheat the oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving enough overhang to lift the brownies out later. Reserve!

3. 3

   MELT THE CHOCOLATE: Add the chocolate chips to a small bowl, and microwave in 30-second intervals, stirring in between, until the chocolate is melted. It may take about 60 to 90 seconds. Stir in the coconut oil until the mixture is smooth.

4. 4

   PREPARE THE BATTER: To a food processor, add in the sweet potato purée, maple syrup, melted chocolate mixture, coffee (or milk), and vanilla extract. Then, blend the mixture on high until homogeneous and smooth.

5. 5

   Add the dry ingredients (flour, baking powder, and salt). Pulse several times until the mixture is smooth. Pour the brownie batter into the prepared baking pan, spreading with a spoon so the top is level.

6. 6

   BAKE AND COOL: Bake on the middle oven rack for 24-28 minutes or until a toothpick inserted into the middle has soft crumbs on it (but not raw batter.) Remove from the oven and transfer the pan to a wire rack to cool for 30 minutes.

7. 7

   SLICE: Using the parchment paper as handles, lift the brownie out of the pan. Cut into slices using a large, sharp knife, wiping the blade between cuts. TIP: If you prefer super clean cuts, chill the brownies before slicing so they are firm enough. Dip the blade of the knife in hot water and wipe dry before cutting each slice.

8. 8

   Enjoy your sweet potato brownies at room temperature or chilled, either by themselves or topped with caramel sauce and chocolate drizzle. Alternatively, serve them warm with a scoop of your favorite vegan ice cream.

9. 9

   --- For the Caramel: ---

10. 10

    In a small saucepan, add the coconut cream, brown sugar, and cornstarch. Heat the mixture over medium-high heat, stirring constantly so the coconut cream melts and the mixture becomes bubbly and almost foamy.

11. 11

    Reduce the heat to medium-low (or to a simmer) and continue to stir often for about 5 minutes, or until the caramel thickens. TIP: For making a salted caramel, add a pinch of salt.

12. 12

    Remove from the heat and let it cool. Stir well every time you use it!

13. 13

    --- To Pepare the Chocolate Drizzle: ---

14. 14

    Melt the chocolate according to the instructions in the package and then stir well with ½ tsp coconut oil until smooth.

15. 15

    --- To Assemble the Brownies: ---

16. 16

    After slicing them, top them with the caramel and then lightly drizzle them with the melted chocolate. Garnish the top with either flaked salt or thin shavings of chocolate and enjoy!