Sweet potatoes have long held the rank of my #1 favorite vegetable. They're so versatile, they can be cooked into anything, and they have such a wonderful flavor range of flavors––depending on how you cook them! During my last semester at school, our first few portfolio assignments had words attached to them, that we were supposed to show in our images or use to inspire them. After mid-terms, it was just up to us to shoot images that would fit nicely into our bodies of work. Looking through my hard drive of all the images I'd shot so far the semester, I realized I didn't have any dessert-like foods photographed––except a really ugly photo of cake from my first assignment. I thought that cake photo was so good when I first shot it, I was so proud of it––then, during the last few weeks of school, organizing my portfolio and sequencing it, I really looked at the image again and it was honestly so bad. Like, I don't know what I thought was so good about it, because it was awful. Needless to say, it didn't make it into my book and someonemay or may not have deleted all evidence of the shoot off of their hard drive. Anyway, when I realized I didn't have any sweets photographed yet, I was googling Paleo desserts until I came across a recipe for Pumpkin brownies and not being the biggest fan of pumpkin––also, it being March, I was trying to think of what other odd ingredients could be used in Paleo baking! I settled on sweet potato, because in case I didn't already mention it, I love them. The brownies came out awesome. They were a little less cakey than I'd expected when I made my first batch, but they were almost like fudge, so I threw them in the fridge to work up a version with more flour and less sweet potato––only to realize later on that the fudge-y ones from the fridge were way better than anything else I'd made throughout the day. After photographing them for my assignment, I made two batches of the coconut flour version and brought them to class with me. They were attacked. Like, for real. Not even crumbs left. At least that showed me how good they were! It's difficult sometimes cooking and baking for people who don't follow a Paleo diet, because everything tastes different to people who consume artificial ingredients and sweeteners, so while I know how these taste to a Paleo-er, I usually have to find someone whose not eating the same way to let me know how it tastes to them! Bringing these brownies to class was the ultimate test because I had a whole room full of my classmates along with my professor who all have different tastes, and everyone who tried them went back for a second!
Now, some of you may be reading this and thinking, sweet potatoes in brownies? Don't be turned off by the sweet potatoes, they add no real flavor to these brownies, they contribute in texture alone––allowing for the perfect brownie, just between fudge and cake!
Sweet Potato Brownies
|Prep Time: 10 min||Cook Time: 1 hr 25 min||Total Time: 1 hr 35 min||Yield: 12 brownies|
*Please note, both versions of these brownies are delicious, but they are slightly different in taste. The flavor of the almond flour version tastes truer to a typical, non-Paleo brownie, whereas the coconut flour version does have a noticeable coconut flavor––which tastes really nice with the chocolate!
*These store best sealed in an airtight container in the fridge––they are also great frozen! Keeping them at a colder temperature, like in the fridge, rather than at room temperature allows these brownies to be more fudge-like, while still maintaining a somewhat cakey consistency.