Coconut Oil Brownies with Maple Roasted Sweet Potato
These Coconut Oil Brownies with Maple Roasted Sweet Potato are a decadent, but healthier, way to get that chocolate hit! They're a decadent and delicious vegetable dessert.
Servings: 16
Calories: 125kcal
Ingredients
For the sweet potatoes
- 1 small sweet potato peeled and cubed (2 cups)
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
For the brownies
- 5 tablespoons coconut oil
- ¾ cup (145g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup (85g) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- large pinch of salt
Instructions
For the maple-roasted sweet potatoes
- Preheat oven to 150C/300F.
- In a shallow baking dish, melt the coconut oil. Add the cubed sweet potatoes and carefully stir to coat. Drizzle with the maple syrup, sprinkle with the ground cinnamon and coat.
- Bake, stirring occasionally, for 20 minutes or until soft but not browned. Set aside.
For the coconut oil brownies
- Preheat oven to 160C/325F. Grease and line a shallow 8x8” square baking tray.
- In a saucepan, or in a microwave, melt the coconut oil then stir in the sugar until it dissolves. Allow to cool slightly.
- In a large bowl, whisk the flour, cocoa powder, baking powder, salt and cinnamon together.
- Lightly beat the eggs with the vanilla in a cup and then mix into the coconut oil. Stir the coconut mixture into the flour mixture. Add the sweet potato cubes and gently combine.
- Spoon mixture into the prepared pan and spread into the corners. Bake for 25 minutes or until an inserted skewer comes out clean. Cool in the tin for a few minutes and then cool completely on a wire rack. Cut into squares when cool.
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1182IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg