Sweet Potato Prep
Finished Sweet Potato Brownies
Dr. Beth's
Anti-Inflammatory Sweet Potato Brownies
Makes: 24
With Almond flour, Cocoa, Coconut Oil and Maple Syrup

  • 1-1/2 cups mashed, cooked sweet potatoes (I peeled and chopped them into 1 inch pieces and boiled them on the stove for about 20 minutes until soft)
  • 1 cup melted coconut oil
  • 3 tablespoons butter
  • 4 eggs
  • 1/2 cup maple syrup
  • 10-15 drops liquid stevia (optional)
  • 1-1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 heaping teaspoon baking powder
  • 1/2 cup cocoa powder
  • Chocolate chips if desired for topping, about 1/2 cup

  • Preheat oven to 350° F
  • Use some of the butter to grease a 9 x 13 glass baking dish
  • In a large bowl, combine all the dry ingredients and mix to combine.
  • Add the wet ingredients and mix until combined.
  • Pour into the baking dish. Smooth out if necessary as the batter will be thick.
  • Sprinkle chocolate chips on top before baking (my choice) OR after it comes out of the oven and gently push them in so they are not just sitting on top.
  • Bake about 30 minutes.
  • Do not over bake. Edges will be just starting to pull in from the sides of the pan and middle will be set, not runny.

Cool for at least 20 minutes before cutting.

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Dr. Beth's Weight Loss Solution