Fudgey and delicious, I’ve become a little bit obsessed with these sweet potato brownies made with buckwheat flour, recently. Whilst they are super yummy warm and straight out of the oven, my favourite way to eat them is to refrigerate them over night, and let the coconut oil firm up. The key to getting the best of both worlds is making enough that you can eat a few warm the night before and still have enough left over for the next morning. Our family of 4 usually manages to leave a few, for Mum’s morning bleary-eyed stumble, out of bed and bee line for the fridge. There’s no need for a pesky plate, I’ll have devoured a brownie by the time the kettle is switched on and I’m turning around to get my cat mug out of the drawer.
[ Refrigerated and firmed up on the left, recently out of the oven on the right ]
I’ve been enjoying these as more of a cakey brownie by making these in an 8 x 8 inch glass baking dish, but you can definitely spread them out in a larger dish and they’ll be more brownie-like. Speaking of cake, I made this recipe as a sweet potato chocolate cake for my hubby’s birthday. You could totally ice/frost this and call it cake.
Oh and whilst they are definitely a bit more special with the dark chocolate chips, I’m a cheap skate so I usually skip putting them in. When I do add dark chocolate, I just chop up a block of 90% Dark chocolate (maybe minus a square or two…ya know…just testing to make sure it hasn’t gone bad or anything).
The number of sweet potatoes is approximate. 2 medium to large sweet potatoes will work. On this occasion I used 3 instead of 2 since they were a little small and had some spots I needed to cut off before baking. I’ve made these with olive oil instead of coconut oil when I’ve been too lazy to melt the coconut oil.
[ *Note: These aren’t technically Paleo with the Buckwheat flour, but the original recipe called for Coconut Flour and I don’t get on well with Coconut. I don’t label myself as Paleo, we eat a whole-foods/clean-eating diet and have some food sensitivities to contend with (I have a Dairy Allergy and the MTHFR gene mutation meaning ‘enriched’ flour is a no-no and a variety of food sensitivities that’s symptoms range from eczema & rosacea on my awful skin, migraines & brain fog effecting my state of mind and IBS that makes gluten, coconut and most nuts a no-go)…
…but enough about my faulty genes….basically all that to say, use whatever flour works for you. I can often cope okay with oat flour, but Buckwheat flour seems to be the only one for the moment that doesn’t cause any symptoms for me personally and my kids and hubby get along with it well too. ]
Sweet Potato Brownies with Buckwheat Flour
2 medium sweet potatoes
2/3 cup of honey
1/2 tsp vanilla extract
1/2 cup coconut oil (melted)
5 Tbsp cocoa powder (unsweetened, I used dutch cocoa powder)
5 Tbsp buckwheat flour (or coconut flour if you prefer)
1/4 tsp salt
1 tsp baking powder
1/2 tsp ground cinnamon (optional)
3/4 cup dark chocolate chips (optional)
1/ Bake or microwave your sweet potatoes (prick with a fork first or make some slits in the skin with a sharp knife). I bake mine at 190C (375 F) for around 50 minutes. I’ve read they should cook in the microwave in 6 to 8 minutes.
Check that they’re soft all the way through, you don’t want to discover hard un-mashable chunks when you go to mash them.
2/ Turn your oven down to 180 C (350 F). Once your sweet potatoes are cool enough, peel off the skins and mash them with a fork in a large bowl.
3/ To your sweet potatoes, add the melted coconut oil, honey and vanilla extract. Then add in your 5 eggs and whisk till combined.
4/ In a smaller bowl combine your buckwheat flour, unsweetened cocoa powder, baking powder, cinnamon and salt. Stir to combine.
5/ Whilst whisking (I just used a fork, but an electric whisk/beaters works too) slowly add the dry to the wet ingredients, whisking as you go.
6/ For smoother batter, use a hand mixer, but I never do, a few lumps are fine by me.
Fold in your chocolate chips (if using).
7/ Grease your glass baking dish with a little extra coconut oil (you probably had some spare from when you measured out the 1/2 cup earlier!) and pour in your batter.
8/ Bake in the centre of your oven for 35 minutes and then insert a skewer or knife into the centre. I like mine a little gooey but not TOO gooey. If it’s not quite there yet, put back in the oven for an extra 5 minutes.
9/ Pull out and allow to cool just enough that you won’t burn yourself trying to shovel them blissfully down your gob.
* Recipe is adapted from Paleomg’s Sweet Potato Brownie recipe. If you’d like to make a smaller batch, use her recipe.