Meal Prep Treats: Sweet Potato Brownies

By 300 Sandwiches

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Meal prepping doesn’t just have to include food in tupperware containers. It can also mean stuff in pretty muffin tins that you can grab with one hand and race out the door and have a meal at your fingertips so you don’t pass out from hunger and low blood sugar on the subway (true story). Case in point: these sweet potato brownies we’ve been devouring here lately.

Before Q arrived, E and I used to make breakfast each morning, sipping coffee over egg sandwiches or shakshuka or whole wheat waffles before we went to work. Now E and I spend the a.m. making bottles and changing diapers. And cuddling. Lots of cuddling. An absurd amount of cuddling. We barely have time for coffee, and we only make that happen because we wouldn’t be able to keep our eyes open long enough to change a diaper, let alone go to work, if we didn’t.

One thing that makes a quick breakfast on the go are these sweet potato brownies we’ve become obsessed with. They’re made with good stuff like sweet potatoes, coconut oil, whole wheat flour and honey and they taste just like fudge-y gooey brownies when they’re done. They’re super easy to make and last through the week, we might be out of brownies by the time the weekend arrives, but by then we have more time to make a decent breakfast.

Well Plated has a great recipe, which E and I have tweaked and doubled to make more brownies. You can bake them up in a baking pan and cut them into squares, but E and I also like to scoop a batch into muffin tins for grab and go muffin at the ready.

2 large sweet potatoes, peeled
2 tablespoons coconut oil, melted
1/3 cup maple syrup
1/3 cup honey
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup whole wheat flour, sifted
1/3 cup baking chocolate or dark chocolate cocoa (you can use powder, but I carved up a 1/3 cup worth of a block of baking chocolate)
1 1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsweetened chocolate chips

Preheat oven to 350 degrees. Line a 8×11 inch baking pan with parchment paper, or line a muffin tin with paper liners. Peel and cook potatoes until soft. Add to a large bowl and mash. Then add melted coconut oil and blend or beat with an electric mixer until smooth. Add maple syrup and blend, then honey and vanilla extract. Add eggs one at a time. Blend well, scraping down the sides of the bowl with a spatula if necessary.

In a separate bowl, add flour, chocolate, cinnamon, nutmeg, baking powder, and salt. Sift together until well combined. Slowly add dry ingredients to the wet ones, and beat until just combined. Fold in chocolate chips.

Pour mixture into baking sheet or muffin tin and bake for a half hour. Remove from oven when a toothpick inserted not the middle of the mixture comes out clean. Let cool. Cut into individual pieces or remove muffins from tin. Makes about 12 servings. Keep covered or wrapped individually in plastic wrap in the refrigerator, and they’ll stay good good for four days.

H/t to Well Plated, who has more delish recipes here.

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