Sweet Potato Brownie Sundae


I love chocolate, and I’m smitten for sweet potatoes. So, I thought I’d experiment with a new Fall dessert.  Fall is a time of birthday celebrations for close friends and family members (including my Dad, myself and twin brother.)  I thought, why not combine the two to make a sweet potato brownie sundae? So, I did! Now, you be the judge. Whether you are celebrating a birthday, special occasion, or just want to have some fun in the kitchen, this unique recipe will delight you and your taste buds. Also…

  • Sweet potatoes are rich in potassium for bone-building super powers
  • Mix sweet potatoes with cream to help the body convert carotenes to all-important vitamin A
  • Dark chocolate enhances your love life…and it’s just plain good


The Goods: Sweet Potato Brownie

  •  1 large sweet potato, peeled and cut into chunks
  • 1/2 cup ground almonds
  • 1/2 cup gluten-free oat flour
  • 18 honey dates, pitted (you can use medjool dates too)
  • 6 Tbsp of raw cacao
  • 2 Tbsp coconut oil
  • 3 Tbsp maple syrup, local honey, molasses or combo (I used molasses and maple syrup)
  • pinch of sea salt

The Goods: Chocolate Sauce

  •  1 large avocado, peeled and seeded
  • 5 Tbsp raw cacao powder
  • 1/4 cup agave nectar
  • 1 Tbsp coconut sugar, optional
  • 1/2 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 2 Tbsp plus 1/2 purified water

*Brownie recipe adapted from www.deliciouslyella.com

The Magic:

STEP 1: Pre-heat oven to 350 degrees. Peel the sweet potato and cut into slices. Steam until they become very soft - approximately 20-25 minutes. While steaming combine all other ingredients in a bowl and set aside.

STEP 2: Once the sweet potatoes are cooked, combine them with the dates in food processor and process until silky smooth. Add all other ingredients and process some more. Coat a baking dish with coconut oil, spread the mixture evenly and cook for 15-20 minutes. Let cool for 10 minutes. Add your favorite organic ice cream or non-dairy alternative (I used coconut milk ice cream), top with chocolate sauce and sprinkle with cocoa nibs if you're feeling fancy.

STEP 3: For chocolate sauce: Combine avocado, cacao, agave nectar, sugar, vanilla extract and cinnamon in a food processor with 2 Tbsp of water, and process until mixture is smooth.

STEP 4: Add the remaining 1/2 cup water and process again until well blended. The more water you add, the thinner the sauce will be. (If you are using a blender, be careful not to blend too long, or it will beat too much air into the sauce and it will become too fluffy.) Store in a sealed glass jar in the refrigerator for up to one week.

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