Sweet Potato Ginger Brownies

So what is new in the world of the caveman?  Well that is a good question and I have a not so typical blabbing caveman answer.  Why you ask?  Because I am freezing my paleolithic loin cloth covered butt off in Philadelphia.  I love how the day before I flew here it was 65 degrees and then the morning I land it decides to bless me with a blizzard.  By definition it was not a blizzard but for my California and before that Hawaii climatized booty, it was freezing and the 1/2 inch of snow that melted in 30 minutes seemed like a blizzard.  I was even checking the car for an emergency kit in case I got stranded.  Didn’t find one, but I did have plenty of Paleo kits so I was safe.  Speaking of Steve’s Club, I am going there Monday to meet all the amazing Kids in his program, and maybe steal a 55 gallon drum worth of Paleo Krunch.  I am not going to kill anymore of your brain cells with words, so here is a picture of the recipe and then a bunch of me doing handstands every where Rocky.  BTW it was 32 degrees out with a 65 M.P.H wind so it was totally like -45 if my abacus functioned properly in the frozen tundra.  Haha ok it wasn’t that cold but I am spoiled.  Enjoy the recipe and laugh at my handstands.

Sweet Potato Brownies

Handstand Overlooking Philly in front of the art museum then me showing Rocky how it’s done!!!!

Handstand 20130202-Philly100 20130202-Philly101

4.9 from 17 reviews
Sweet Potato Ginger Brownies
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
Instructions
Baking Sweet Potato
  1. Preheat oven to 425 degrees fahrenheit
  2. Poke holes in your sweet potato and bake wrapped in aluminum foil until fork tender (mine took 75 minutes)
  3. Remove from the oven and peel
Boiling Sweet Potato
  1. Peel sweet potato and cut into 1 inch cubes
  2. Place in a pot of water and bring to a boil
  3. Boil until your sweet potatoes are fork tender and drain
Brownies
  1. Preheat your oven to 350 degrees fahrenheit
  2. Place your sweet potatoes into your stand mixer or large mixing bowl and mash them
  3. Add your eggs, grass-fed butter, honey, and vanilla and mix well
  4. Add in coconut flour, cocoa powder, cinnamon, ginger, nutmeg, baking powder and salt and mix until all is incorporated
  5. If using dark chocolate chunks or enjoy life chips, add them in now and mix by hand
  6. Grease an 8x8 glass baking dish (or a 9x13 if you want them thinner) and add your batter, spreading evenly
  7. Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean
  8. Cool, cut, serve and Enjoy

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103 Comments

  1. This is the very first recipe of yours I’ve tried and it came out perfect! The pre-baked mixture was watery so I added a couple tablespoons of coconut flour and added a bit more ginger and nutmeg. Love the texture and the not-too-sweet brownie which came out!
    Thank you and will be trying more of your recipes. Keep up the good work!

  2. Hi, I tried these yesterday with carob powder. I didn’t have. Sweet potatoe on hand so I used plain canned pumpkin. I also used the coconut oil instead of butter. The pumkin was pretty wet so I added a touch extra of coconut flour. I cut the honey just a bit ( did not have raw honey) because from what I have read carob is sweeter than chocolate. The taste was ok. Not bad by any means but kind of different in a reasonable way. The texture was kind of fall apart soft. Not raw soft, but way softer than a regular brownie. I can’t do chocolate and I have made regular carob brownies just twice which I enjoyed, but am trying to head towards gluten free and maybe towards paleo. Just wondered if anyone had done more with the carob, and what changes they might have made. I also wondered what the texture is actually like when you make it just like the recipe? Thanks for sharing recipes.

  3. Hello, these brownies are in my oven and I used every ingredients but the mashed sweet potatoes was a little chunky. I boiled them and mashed them. I tasted the wet ingredients and they don’t taste like brownies. They taste like ginger sweet potatoes. I hope it’s going to be ok.

    Any ideas?

    Thanks,

    Yoli

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