[SWEET BABY JESUS!] Sweet Potato Brownies

Good God, YES.
Good God, YES.

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.)

Fresh outta the pan.
Fresh outta the pan.

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!

Sweet potatoes.

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.

Delicious and WHOLE? Yes, please!
Delicious and WHOLE? Yes, please!

Then bake your sweet potatoes.

Japanese sweet potatoes, all cooked!
Japanese sweet potatoes, all cooked!

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.

Ready to puree!
Ready to puree!

Once your potatoes are baked, cooled, and peeled, stick them in your blender or food processor.

Mashed potatoes?
Mashed potatoes?

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.

Delicious chocolate!
Delicious chocolate!

The next step is to take your chocolate, cut it up,

Just about right!
Just about right!

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.

Time to melt down!
Time to melt down!

Then, add some coconut oil and your chocolate to a double boiler. Stir constantly until the chocolate is completely melted.

Paleo brownie batter?!
Paleo brownie batter?!

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.

Brownie batter!
Brownie batter!

Stick all the batter into a greased pan. Try not to eat all the batter before it’s cooked!

All baked.
All baked.

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!


Cupcakes fit for a Mad Hatter

These fun, rainbow cupcakes are a snap to make, and are definitely a crowd pleaser!

Several weeks ago, one of my college friends posted a bunch of photos of these awesome rainbow cupcakes she had devised, for her OMNOMICON feast delight. I made some for a department picnic that same week, and they were a hit, indeed, with the little kids and the grown grad students and even some profs, too.

That time, I neglected to document my project, so I decided to make these numnums for another picnic tomorrow. The party is taking place before some of my friends go see Dave Matthews live, and I thought that the psychedelic cupcakes sort of embodied the aura of his rabid fans. Call them Rainbow Cupcakes…call the Psychedelic Cupcakes…call them Unbirthday Cupcakes…whatever. These are fit for an off-kilter Mad Hatter Tea Party, though!

This time, I remembered my camera.

So here’s how to make these delectables that will wow your crowd:

Unbirthday Cupcakes

Time to prep!

First, you’ll need to prep your space. I don’t have much room, but I got everything together. You will need:

  • Cupcake tins
  • Cupcake liners
  • A mixing bowl
  • Lots of smaller bowls
  • WHITE cake mix and the ingredients to make it (eggs, oil, water, etc.)
  • Food coloring
Mix it up!

Mix up your cake batter, following the instructions on the box. It is important to use a WHITE cake batter, so you have a clean canvas for your colors. Want to jazz up your mix? I added a few teaspoons of almond extract to the mix, because I am a TOTAL sucker for almond-flavored petit fours. The finished product translated really well.

Divvy it up!

Next, take those smaller bowls, and divide up the cake mix among them as equally as you can. Each bowl will become a different color for your Unbirthday Cupcakes, so have a separate bowl for each color you plan to include. The first time I made these, I copied my friend and did seven different colors. I found that seven was just too much batter for each tin, and they baked sort of funny, so this time I did five, and it worked quite well.

Add food coloring!

Once you’ve divided up your cake batter and have decided which colors you want to include, add some food coloring. The stuff in the little squeezy thingers from the grocery store work just fine! The colors I used for this batch were blue, green, red, orange (red+yellow), and purple (red+blue). My first batch included blue, green, red, yellow, orange, purple, and pink. Get creative. Make whatever colors you want! But keep in mind that the higher contrast in colors you use, the more WOW you get. 🙂

Stir for your life!

Then stir! Stir as well as you can, integrating all of the food coloring. After you stir it up, you might find you need to add more of certain colors, especially if you do a color like purple or orange that demands a mixture of food colorings. The brighter, the better!

Time to spoon!
Keep spooning!

For your next step, you’ll gingerly spoon each color into each of your tins. To avoid overfilling your tins, don’t use heaping spoonfuls! For my five-colored cakes, I did probably a scant tablespoon of each color. For the most impact, I also like to put contrasting colors next to each other. My first layer was orange next to blue. Over that, green next to purple. And red on top.

Bake those puppies!

You should bake your cuppy cakes according to the box of your cake mix. Mine were perfect, baked at 350 degrees for 20 minutes.

Cool it, boy!

You should also completely cool your Unbirthday Cupcakes on a metal rack before proceeding.

Frost 'em!

To finish your Unbirthday Cupcakes, and to continue that fun wow factor, frost them up! For my first batch, I used a basic white frosting mixed with red food coloring and vanilla and almond extracts, which ended up being tasty and colorful. This round, I got lazy and used strawberry frosting, which tastes yummy and is pre-colored. Then sprinkle something fun on top. Batch one had a maraschino cherry. This time, I used two types of sprinkles: nonperils and whatever the bigger dots are called. Fun, nonetheless.

Take THAT!

Then you’ve got to try these suckers. Take off the cupcake wrapper for a colorful treat–all the colors from the cake batter leave a fun, tye-dyed sort of pattern on the tin!


Then you should take a big bite.


Then you should take another one.

And if you have the strength, I strongly encourage sharing these with your friends!