Hi, my name is DK, and I’m a chocoholic.
There, I said it.
I mean, I’m a -holic in many ways. I’m a coffee-holic, a Crossfit-holic, a shopoholic, a workoholic, and a music-holic. I probably wouldn’t have gotten to WW/Crossfit in 2010 if I didn’t have food-holic tendencies in the first place.
But some things I’m not willing to give up. Chocolate is one of them. And once in a while, I tend to get cravings for cake, which is never easy, because you never want just a little bit, and it’s never very good for you, and it certainly is never “clean.”
So I just try to do without, often settling for a square or two of my über-fancy chocolates in my secret chocolate shelf in my fridge. (I can actually control myself if the chocolates are in the fridge, and I’ve stockpiled really nice chocolates for when I have a craving, so it’s really good chocolate I’m indulging in and not crappy Hershey’s or penny chocolates. We’re talking stuff from Belgium, the co-op, or Michel Cluizel chocolates.)
When I started dabbling in Paleo, I sampled many different kinds of baked chocolatey treats, and they were always delicious. But I often couldn’t handle it when I went to look at the recipes. Indeed, they were always Paleo, but most Paleo brownies have a base of nuts or nut butter, which is decidedly NOT Weight Watchers-friendly. (Which brings me to the times when people who were going strict would come up to me to say that they were gaining weight on Paleo, and then two seconds later tell me that they would polish off a jar of almonds every day.)
Anyway, anyway, when Amit sent me this recipe, I just about died. Brownies that were both Paleo AND Weight Watchers friendly? How could it be? Would someone just pinch me, please? Because surely this was a dream.
The base? Not nut butter!
Yup, you read it right. And damn, are they good. Just take another look:
Don’t you just want to take a bite of THAT?! I know I do! Good thing I keep these individually wrapped and in my freezer to prevent me from going to town on the entire batch.
These bad boys are cakey and chewy and chocolatey and seriously delicious. And after lots of generous taste-testing from my friends, EVERYONE who tried them LOVED them, never guessed that they were made with potatoes, AND none of these friends are on Paleo. So this is a great sneaky treat to bring to parties when you want a sweet, but don’t want to sacrifice your nutrition. The other great thing is that you won’t be using tons of ingredients, and most of this stuff you will probably already have in your kitchen. These are pretty much all-natural, and definitely all-delicious.
First thing’s first: Gather your ingredients.
Then bake your sweet potatoes.
I actually ended up using Japanese sweet potatoes, which are purple-skinned, and oh-so yummy. You can find them at your local co-op or health-food store. While you can use any type of sweet potato for this recipe, white or golden-fleshed varieties will hold your mixture together better; the typical orange variety tend to make the brownies mushy, but if mushy is what you like, then you should definitely try that.
Once your potatoes are baked, cooled, and peeled, stick them in your blender or food processor.
I found that my potatoes, while totally cooked, were still a bit firm for the blender, so I added the eggs for moisture, and then had no problem pureeing them until smooth.
The next step is to take your chocolate, cut it up,
and weigh out four ounces. Or maybe a hair more. Use any dark chocolate you wish. I didn’t want a brownie that was too bitter, so I used a high-quality 53% dark baking chocolate from the co-op. Next time, I might go darker. After trying this batch, I’m convinced they’d still be delicious.
Then, add some coconut oil and your chocolate to a double boiler. Stir constantly until the chocolate is completely melted.
By this time, my sweet potato puree was fairly firm, and adding the rest of the ingredients to the blender made it too thick to really run well. So I transferred everything to a bowl, and mixed up all the ingredients until it was nice and smooth.
Stick all the batter into a greased pan. Try not to eat all the batter before it’s cooked!
And bake until firm. Allow to cool a bit before cutting into 16 pieces.
Oh, and be sure to share! Because sharing is super nice!
Sweet Potato Brownies
• 2 medium, cooked sweet potatoes (white- or golden-fleshed variety)
• 4 ounces dark chocolate of your choice
• 1/4 cup honey
• 3 eggs
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 tablespoon coconut flour
• 1 tablespoon coconut oil
• 1 teaspoon baking soda
• 1/2 teaspoon salt
First, bake sweet potatoes and allow to cool. Peel them and puree in food processor or blender until they are smooth. If the potatoes are too firm, add eggs for moisture and continue to blend.
Once the potatoes are blended, melt the dark chocolate along with the coconut oil in a double boiler. You can also melt the two in the microwave, but to avoid burning, I recommend the double boiler.
Transfer potato mixture, chocolate, and the remainder of the ingredients to a mixing bowl, and mix until everything is well-blended and smooth.
Then, transfer the batter to a greased 8″x8″ or 6″x11″ baking dish. Bake at 325° for 35 to 40 minutes. Check for doneness by doing a toothpick test. If the toothpick does not come out clean, continue to bake in increments of 5 minutes before re-testing. (My batch took approximately 45 minutes to finish baking.)
Allow to cool a bit before cutting into them. Serve with fresh fruit!
Yields 12–16 servings.
For my WW peeps, this recipe will come out to be 4p+ for a batch of 12, or 3p+ for a batch of 16. Enjoy!