sweet potatoes

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Recipe of the Week - Gluten Free Sweet Potato Brownies

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This is a FAVORITE in our house. Maybe even once a week...shh...don't tell!
The original recipe is from www.paleomg.com.

Sweet Potato Brownies

Prep time:  35 mins
Cook time:  30 mins
Total time:  1 hour 5 mins
Serves: 5-8
Ingredients
  • 1 sweet potato
  • 3 eggs, whisked
  • 1/4 cup Coconut Oil, melted
  • 1/3 cup honey
  • 1/2 cup Enjoy Life Chocolate Chips
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt
Instructions
  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes.
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8x8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/sweet-potato-brownies/
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Recipe of the Week - Sweet Potato Casserole

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My favorite part of Thanksgiving is the Sweet Potato Casserole. Those of you who attended the Café a few weeks ago know why. It’s sweet yet salty, creamy yet crunchy. I eat the leftovers for breakfast, lunch and dinner all weekend long if I’m lucky enough to have any leftovers. This year I’ll probably get smart and do what I did for the Café – double the recipe and prepare my own little bowl just in case! Sweet Potato Casserole Sweet Potato Casserole 3 cups sweet potato, drained ½ cup sugar ½ tsp salt 2 eggs 1 stick of butter ½ cup milk 1 tsp vanilla ¼ tsp cinnamon

Topping ½ cup sugar 1/3 cup flour 1 stick butter Optional – pecans and/or walnuts

Mix all together. Put in casserole dish. Cover with topping. Bake at 350 for 35-45 minutes uncovered.

**The most important thing to remember about this recipe is that you can (and should) cut the butter and sugar in half and you will not taste a difference.  I’ve also used raw sugar instead of cane and I always use whole wheat (white) flour. Enjoy!

  If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

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