Head to the kitchen to make these healthy sweet potato brownies! As a Queen of Quick recipe, they are easy to make, packed with antioxidants, and offer a sweet treat that is also nutritious.
They are also a good go-to recipe when you’ve got some sweet potatoes and aren’t sure what to do with them, which is what happened in my case! I found a recipe from https://www.instagram.com/emilyxlevi/ and tweaked it just a bit based on what was in my pantry. One of my favorite added ingredients is the dairy-free chocolate chunks (which I’m sure you will love as well.)
What Makes this Sweet Potato Brownie Recipe Healthy
Sweet potatoes are a good source of complex carbohydrates, Vitamins A, B 6, C, E and potassium. Vitamin A and E are good for hair and skin and the vitamin C is good to support you during cold and flu season. Eating the skins is also good for you. They are rich in fiber, antioxidants, vitamins A, C and E which are good for your health.
In Traditional Chinese Medicine (TCM) they are known for its ability to tonify qi (energy), blood, and yin (fluids). It also helps to eliminate toxins. Keep reading to learn why this recipe falls under yin and yang cooking methods and the full east meets west nutrition benefits.
Check out my Rosemary Sweet Potatoes recipe here for a quick side dish or snack!
East Meets West Nutrition Benefits of Sweet Potato
Chinese Nutrition
- Neutral/slightly cooling thermal effect on the body’s energy
- Sweet flavor (obviously!)
- Help eliminate toxins from the body
- Used to treat thinness and diarrhea
- Strengthens the spleen-pancreas
Western Nutrition
- Starchy root vegetables
- Good source of fiber, vitamins & minerals
- Contains antioxidants to help the body fight free radicals and disease
- Promote gut health & healthy bacteria
- Rich in beta-carotene and anthocyanins that are good for eye health and reducing inflammation
Queen of Quick – Sweet Potato High Anti-Oxidant Brownies
Ingredients
- **1 cup cooked sweet potato- no skin
- 1 cup almond butter
- 1/3 cup cacao
- ½ cup maple syrup
- I ripe banana
- 2 Tsp cinnamon
- 1 Tsp vanilla
- ½ cup Chocolate chips can use any kind
Instructions
- Mix all ingredients except chocolate chips in food processor.
- Process until smooth.
- Pour into 8×8 Pyrex dish sprayed with non-stick spray
- Add Chocolate chips and swirl into batter
- Bake at 350 degrees for 35-40 minutes
- **Save sweet potato skins to toast up for a high fiber snack- see below
Notes
Queen of QuickTMQueen of Quick CookingTM
Sources: Healthline.com, Healing with Whole Foods by Paul Pitchford, ChineseNutrition.org
Leave a Reply
You must be logged in to post a comment.