Sweet potato pie (and, well, pecan pie, too) defines holiday desserts in our region. (If you’re up north, you’re much more likely to find pumpkins in your pie.) We love sweet potatoes, our climate loves sweet potatoes, and from now through the New Year, you’ll find our sustainably-grown sweet potatoes at the Montgomery Curb Market.
Here’s an easy dessert recipe that celebrates the sweetness of the sweet potato, doesn’t have much added sugar, and is low in carbs. Adapted from Life Changing Sweet Potato Brownies from organicauthority.com.
Sweet Potato Brownies
1 ½ cups pureed sweet potatoes
¾ cup cashew or almond butter (try peanut for peanut butter brownies)
⅓ cup maple syrup
½ cup cocoa powder (the kind with no sugar)
1 tsp coconut oil (or butter or other kind of oil)
¼ tsp salt (omit if there is salt in your nut butter)
*A food processor makes this recipe easier, but you can mix it all by hand or with a hand mixer. Just make sure the ingredients are at room temperature.
- Preheat oven to 350 degrees
- Boil and drain or peal and steam chunks of sweet potatoes till soft
- Mash, mix, blend or puree cooked sweet potatoes until completely smooth
- Mix in your nut butter, maple syrup, cocoa powder, oil and salt
- Blend everything until super smooth
- Pour into a greased baking tray
- Cook for 35-45 minutes or until a toothpick or knife comes out clean
- Remove from oven and let cool for 20 minutes
- Sprinkle with cocoa powder (or powdered sugar) or not!