Sweet Potato Brownies (Gluten-Free)

Sweets for the sweet! Sweet potatoes that is! As we usher in February and the month of love, we here at NTI like to treat ourselves with love nutritiously.  These brownies are not only ooey gooey chocolaty deliciousness they are yummy bites of self-love.

Why we love them

Sweet potatoes are one powerhouse of a spud, or are they? They are actually a member of the morning glory family. In the Natural Food Chef program, at NTI we learn not only how to prepare healthy nutrient-dense food we learn the classification of the food and what nutrients it can offer the body. In the case of the sweet potato, they are classified by their ornamental flowering vines. They are the edible tuberous root that stores the nutrition for the plants to grow and flower. They also supply our bodies with the nutrients we need to thrive. They are a great source of fiber. They are rich in antioxidants especially beta-carotene from the carotenoid family. They are a rich source of vitamin A and heart-loving potassium.

In the NTI course Nutrients: The Building Blocks, part of the Nutrition Therapist Master curriculum we delve in-depth into the world of nutrients. We learn what each nutrient does inside the body. Which systems they affect, what functions they can enhance, and how they supply the body with the nutrition it needs to thrive.

Sweet Potato Brownies

Ingredients:

1 1/2 cups cooked sweet potato (1-2 sweet potatoes mashed)
1/2 cup almond butter
1/4 cup gluten free 1:1 flour
1/4 cup cocoa powder
1 Tbsp maple syrup
1 Tbsp honey
1 Tbsp coconut oil, melted
1 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt
1/2 cup chocolate chips (plus more for sprinkling on top)

Directions:

1. Preheat oven to 350 F.
2. Grease with coconut oil or line a 9×9 pan with parchment paper and set
3. In a medium bowl combine all ingredients and mix thoroughly.
4. Pour into pan and spread evenly.
5. Top with additional chocolate chips
6. Bake at 350 F for 25-30 min or until a toothpick or knife comes out clean
7. Let cool for 1 hour then enjoy.

Tips and Tricks:

• For a smoother consistency, I like to immersion blend the sweet potato mash. This helps to break apart the fibrous chunks.
• I use a 2 to 3 oz dark chocolate bar broken into small chunks with a hammer. I like the bars because it allows you to choose more sustainable chocolate in a variety of flavors. Plus it is just fun to hit it with a hammer!
• I used both a brownie pan and a heart muffin mold. When the pan brownies were done cooling I used a heart cookie cutter to cut out the heart shapes.
• Seed butter like sunflower or pumpkin seed may be substituted if there are concerns of a nut allergy. I prefer the pumpkin seed as it has a milder flavor profile.
• Depending on the chocolate you use this can be a vegan and dairy-free treat. It is also gluten-free.

Try smearing with homemade almond butter for an extra decadent treat!

Recipe from @healthygirlkitchen, Adapted by Jenn Leplatt, NFC

Chef snacks:

In the Natural Food Chef program, we talk a lot about sustainability not only in sourcing quality ingredients but reducing kitchen waste. It is with this in mind that I will from time to time add bonus recipes that help to mitigate kitchen waste as well as being tasty and delicious.

When cooking with peeled potatoes, no matter the color, I set aside the peels to make my favorite chef’s snack crispy roasted potato skins. In the case of the brownies, I deliberately chose long potatoes so that the strips would be longer.

Zero-Waste Crispy Potato Skins

Ingredients:

All left over potato skins and shreds
Olive oil
Salt and Pepper to taste

Directions:

1. Preheat oven to 400 F or use air-fryer if desired set to 390 F
2. In a mixing bowl place all potato skins and drizzle with olive oil.
3. Place on parchment lined cookie sheet or into the air-fryer.
4. Salt and pepper to taste.
5. If desired add any additional seasonings.
6. Roast in oven for approx 20 min or until desired level of crispiness is reached. Air fry for approx 12-15 min or until desired level of crispiness. About 1/2 way through cooking use tongs to flip and reposition for maximum crisp.
7. Eat and Enjoy!

Recipe by Jenn LePlatt NFC, NTM candidate.

From our kitchen to yours happy cooking!

To learn more about the Natural Food Chef program and all of the valuable skills you will gain from it, you can hear from our Chef Instructors directly by attending a cooking demonstration or get in touch with the NTI admissions team at ad********@nt*******.com for information regarding both Nutrition Therapist Master and Natural Food Chef programs.

Did you make this recipe?

We would love to hear your feedback, see your creations, and share your recipe photo with the NTI community! Tag your photos on Instagram and/or Facebook with @ntischool, #ntieats, and #ntischool

Other delicious treats in the NTI recipe collection:

Black Bean Brownies (vegan + GF)

Macaroons with Chia Jam

Raw Peanut Butter Cookie Dough Superfood Bars

Related blog posts…

4 Tips for Adopting a Gluten-Free Diet

About the Author: Jenn LePlatt is a Natural Food Chef and Nutrition Therapist Master Candidate. Her zest for learning everything nutrition is contagious. One of her favorite things is to share nutritious “tidbits” of food and information. “We all have a superpower, mine is to nourish”.