Well, they’re not called sweet potatoes for nothin’. These peanut butter cream sweet potato brownies will have your even your omnivore friends asking for seconds (and the recipe). The sweet potato brownie mix is good on its own, but once you add the whipped peanut butter cream? Forget about it!
One of the biggest misconceptions about a WFPB diet is that you can’t have anything sweet, and that is just not true! My advice: try to fill your sugar craving with whole foods that are naturally sweet like dates, raisins, ripe bananas, and peaches, all of which are packed with dietary fiber! When fruit just won’t do, this rich, chocolatey sweet potato brownie more than does the trick.
¼ cup + 3 or more tablespoon of natural peanut butter
2 + 2 tablespoons of agave or maple syrup
¼ cup of cacao
8 oz of full fat coconut cream (canned), chilled
Cinnamon for dusting
Microwave the sweet potato until soft (if there isn’t a setting on your microwave for “potato” then heat at 70% for 3 minutes and test with a fork. If the fork goes all the way through easily then the potato is done, if not then microwave for another minute and test, and so on until potato is soft).
In a food processor blend until: The cooked sweet potato (without the skin), dates, ¼ cup of natural peanut butter, 2 TBS of maple syrup of agave, and the cacao.
Press into a muffin tin, leaving a divot in the middle of each brownie for the filling. If there are any sections of the muffin tin left empty, fill them with an inch of water.
Bake on 325 degrees for 25-30, or until brownies hold their shape. It’s okay if they are still a bit soft, cooling will help to solidify them. Let cool, and then place in refrigerator until they are cooler than room temperature.
While brownies are baking, whip together (with an electric mixer) the cooled coconut cream, the remaining peanut butter (3 or more TBS), and the remaining syrup (2 TBS) until stiff. Taste, and add more peanut butter if you desire.