You can hear your New Year’s resolutions ringing in your ears. Your friends were certain you wouldn’t make it this far (a**holes), and, frankly, you’re a little shocked, too. You even managed to resist the cheesecake in the dining hall last Thursday (the massive forkful you stole from your friend’s plate doesn’t count, we know).
But now, you need sugar. You aggressively need sugar. You would probably fight a bear just for a bite of a brownie at this point. To avoid wrestling forest predators, make these sweet potato brownies instead. They’re gluten-free and taste just like the brownies of your delicious, pre-New Year’s past (kind of).
If you can’t find sweet potatoes (or accidentally bought yams by mistake), don’t fret. They’re incredibly similar in texture, although yams are slightly less sweet, and are virtually interchangeable in this recipe. But don’t let anyone tell you they’re the same thing.
Sweet Potato/Yam Brownies
- Prep Time:15 minutes
- Cook Time:25 minutes
- Total Time:40 minutes
- Servings:12-15 brownies
- 1 1/2 cup plain mashed yam or sweet potato
- 1 cup nut butter of choosing
- 4-5 tablespoon unsweetened cocoa powder
- 1 egg
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
Preheat oven to 350°F.
Line an 8×10 pan with parchment paper.
Poke several holes in your raw yams using a fork. Stick the yams in a paper bag and microwave them for about 5 minutes, until soft. Skin the yams and mash using a fork and knife, making sure to eliminate any big chunks.
Mix all ingredients together in a bowl, adding the egg last.
Pour batter into pan lined with parchment paper. Bake for 25 minutes.