12 Dec Peppermint Sweet Potato Brownies (Paleo, Gluten-Free, Sugar-Free)
I can’t think of a more perfect dessert for this holiday season than these Peppermint Chocolate Sweet Potato Brownies. I’ve always been as instant brownie mix kind of girl. I never considered myself a baker. But lately, I’ve been watching one too many Holiday Baking Championship on Food Network. I just had to get my hands dirty (read – get my kitchen messy) and develop a few Christmas desserts with some of my favorite go-to ingredients.
Before we dive into the recipe, I have to ask you a question: Are you a team dense or team cakey when it comes to brownie? If you said, “dense, fudgy, gooey, deeply chocolatey…” sorry I got carried away. Then this peppermint sweet potato brownie recipe is the one for you because it has it all. However, if you said cakey, I don’t discriminate, I’ve got a solution for you! Tip will be in the recipe note (wink wink, don’t worry, I’ve got you covered this holiday season).
Although holiday season is all about endouging, and incapability to zip up our pants all the way, I did give the classic brownie recipe a healthy twist. It now is paleo, gluten-free, and refined sugar-free. So if you do decide to sneak an extra piece in, don’t feel bad about it!
Healthy Twist of the Classic recipe
Firstly, instead of all-purpose flour and butter used in the traditional brownie recipe, I substituted it with sweet potato, almond butter and coconut oil which are my holy grail of paleo, gluten-free baking. The sweet potato not only gives this paleo peppermint brownies recipe an extra boost of sweetness, but also makes it denser.
Secondly, I used maple syrup instead of refined sugar. Maple syrup is a less bad version of sugar (Read more about its benefits). It is still a poorer source of nutrients compared to whole foods like vegetables and fruits, which is why I snuck in some sweet potato. But sugar is still sugar. They make things taste good. I will just leave it as that.
Lastly, I added a few drops of peppermint extract, just to elevate this whole sweet potato brownies recipe to another level. Just in time for Christmas! I know you’ve stuck with me this far in this post, but if you still don’t feel confident with your baking skills (but to be honest, no one can get worse than me), you can find this “No-Bake Peppermint Fudge” that I have been obsessed with this holiday season!
These fudgy peppermint sweet potato brownies are chock full of melty chocolate, dense in nutrients and deliciousness. Can’t wait for you to give the recipe a try and share it with your family, friends this holiday season.
Don’t forget to pin and save the recipe for sharing! xx.
- 1 medium roasted sweet potato
- 1/2 cup almond butter
- 1/4 cup maple syrup (optional)
- 2 tsp peppermint extract
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1 tbsp casava flour (optional)
- 1/4 cup chocolate chips (optional)
- Preheat the oven to 350 F
- Roast a medium sized sweet potato in the oven. I just stick the whole sweet potato in the oven to bake at 400F for 45-50 minutes
- Wait until the sweet potato has cooled, then take off the skin
- Mash the sweet potato in a medium mixing bowl
- Add all the wet ingredients - sweet potato, almond butter, peppermint extract and maple syrupe
- Mix all the wet ingredients well
- Add dry ingredients - cacao powder, baking soda
- Mix all the ingredients well then fold in the chocolate chips
- Add the brownie batter to a 8x8 brownie pan or similar size loaf pan. Bake for 20 minutes
- Optional: After the brownie cools, I added some simple mill chocolate icing
- Sprinkle with crushed candy canes. Cut into squares, and ENJOY!
- Tip: If you prefer cakeier brownie, use 1/4 cup cassava flour, and 1/2 tsp instead of the amount listed in the recipe
- If you prefer less sweet, substitute the maple syrup with 1/4 cup coconut oil. It will still taste really yummy