I have made many a “healthy brownie” recipe and nothing has compared to using sweet potato to create a more balanced version of this classic dessert. By adding sweet potato to these brownies, the absorption of the sugars is slowed, eliminating an energy crash and maintaining balance in the body. How does this work? Refrigerating these brownies after baking will increase the resistant starch (a dietary fiber) of the potato, which slows the digestion process. Prefer a warm brownie? Don’t worry, reheating after refrigeration does not interfere with the resistant starch! This recipe uses wholesome ingredients and natural sugars yet doesn’t sacrifice any of the chocolatey goodness you’re looking for in a brownie!

Instructions

Preheat oven to 350 degrees Fahrenheit and prepare a loaf pan.
Using a fork, poke holes in the top of sweet potato. Microwave potato for 5 minutes or until soft. Allow to cool until safe to handle.
In the meantime, add almond butter, maple syrup, egg, ghee or butter, melted dark chocolate chips, and sweet potato (once cooled) to a medium bowl.
Using an immersion blender*, blend wet ingredients until smooth.
In a seperate small bowl, add almond flour, cocoa powder, baking soda, and baking powder and mix to combine.
Fold dry ingredients into wet until no dry spots remain.
Add whole chocolate chips and walnuts to the batter.
Pour into prepared baking dish and bake for 30-40 minutes. (I baked for 35 minutes).
Remove from oven and allow to cool on the counter before transferring to the fridge.
Once brownies are cooled, slice and store in an airtight container, and enjoy!

Balanced Blood Sugar Brownies