Fudgy Sweet Potato Brownies

Bring a pan of these to a gathering without mentioning what usually goes into a brownie and does not go into this one, and see if anyone actually asks. Mashed sweet potato is what makes the texture work, dense and a little sticky in the way a good brownie needs to be, and carob is what replaces the cocoa that AIP elimination rules out.

Sweet potato is where the potassium in this pan comes from, a mineral tied to steady nerve and muscle function, and mashed into a batter like this one, there is more of it than a plate of brownies would ever let on.

Give the frosting the full time in the fridge to firm up before slicing. The extra 20 minutes of waiting is the difference between a clean square and a mess on the plate, and it is worth it either way.

Ingredients

For the brownies:

• 1 cup sweet potato, boiled and mashed (measured after cooking)
• 1 cup unsweetened shredded coconut
• 1 teaspoon vanilla powder (see note below)
• 1/4 cup plus 2 tablespoons cassava flour
• 1/4 cup maple syrup
• 1/4 cup plus 2 tablespoons carob powder (not cocoa or cacao)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted, or olive oil
• 1/4 cup warm water

For the carob frosting:

• 1/4 cup carob powder (not cocoa or cacao)
• 3 tablespoons coconut oil, melted
• Pinch of sea salt
• 1 tablespoon raw honey

Vanilla note: The source calls for pure vanilla extract, which is alcohol-based and excluded on strict AIP. Use vanilla powder (ground vanilla beans) in the same quantity.

Carob note: Carob is the AIP-compliant replacement for cocoa in both the batter and the frosting. Do not substitute cocoa or cacao powder, which are excluded on the elimination phase.

Method

Brownies:

1. Preheat the oven to 350 F. Line an 8x8 inch baking pan with parchment paper.
2. Boil or steam the sweet potato until completely soft. Drain, mash until smooth, and measure out 1 cup. Let it cool slightly.
3. In a large bowl, combine the mashed sweet potato, shredded coconut, vanilla powder, cassava flour, maple syrup, carob powder, baking soda, sea salt, melted coconut oil, and warm water. Mix until everything is fully incorporated and a thick batter forms.
4. Spread the batter evenly into the prepared pan. Smooth the top with the back of a spoon.
5. Bake for 25 to 30 minutes until the center is set and the edges are pulling slightly away from the sides of the pan. A toothpick should come out mostly clean with just a few moist crumbs.
6. Remove from the oven and allow to cool completely in the pan before frosting. Cutting or frosting warm brownies will cause them to crumble.

Carob frosting:

1. Whisk together the carob powder, melted coconut oil, sea salt, and honey until smooth and glossy. If the mixture is too thick, add a tiny splash of warm water and whisk again.
2. Spread the frosting evenly over the cooled brownies.
3. Place the pan in the refrigerator for 20 to 30 minutes until the frosting firms up. This makes cutting much cleaner.
4. Cut into 9 squares and serve. Store leftovers in the refrigerator.

*Adapted from Cook2Nourish*