Last week, a friend posted a recipe to my Facebook wall. Due to some diet restrictions, she is unable to eat the creation herself, and so included this message:
Please make these, eat them, then report back to me how wonderful they taste so that I might live vicariously through you.
Your wish, dearest, is my command. With pleasure.
Incidentally, my husband is allergic to sweet potatoes (poor guy), so Iris and I will just have to eat these on our own (excepting the piece my mother’s reserved).
First, understand that these are not going to taste just like a traditional brownie. However, they are the yum. The texture is reminiscent of the gooiest of brownies, with tiny crunches from the almonds. I found that the sweetness was enough to satisfy that sugar craving, without making me feel like I’d had a week’s worth of treats in one bite. Served warm, it seems to kick the crap out of any marshmallow-creepy-Thanksgiving-sweet-potato dish (sorry – unroasted marshmallows spook me).
Note that I milled my own brown rice flour with our Baby Bullet, and similarly ground the almonds. I also pitted the dates, which was super simple and fast.
Outside of the tiniest amount of butter in the maple syrup substitute I made, these things are vegan. They are gluten free. The only refined sugar is in the syrup. For the most part, these babies won’t run counter to a healthy diet. Sweet (potato).
So, click the words for your sweet potato brownie recipe.