We have a few friends who are gluten-free, and we like to experiment every once in awhile, so I picked up some of this gluten-free baking mix at Costco the other day. I, of course, can’t remember how much it was, but, whatever it was, I remember thinking that it was a great deal.
We had some friends over a few weeks ago, one of whom eats gluten-free, so I figured I would test out the new flour on all of them. It’s extra nice because it says that you can substitute it 1-1 with regular all purpose flour. I needed something sweet. I don’t usually check out the brand name’s website for recipes, but I decided to try it this time since I figured they would have possibly better testing for their own flour versus modifying a different recipe. I settled on this sweet potato brownie recipe, and they were a big hit – even for the gluten-eating crowd too. I roasted the sweet potatoes instead of boiling them just because I’m partial to roasting whenever I can and because I thought it would give them a little extra sweetness. No one could figure out the secret ingredient, so I’ll be using this trick again often. I think next time I could even cut down on the sugar and no one would notice (especially if you’re like me and can’t eat a brownie without a scoop of ice cream on the side!).
gluten free roasted sweet potato brownies
- 1 medium to large sweet potato, peeled and chopped into large chunks
- 1 tbsp coconut (melted) or grapeseed oil
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- ½ cup gluten free baking mix (I used Premium Gold gluten free Flax & ancient grains all-purpose flour)
- ¼ tsp baking powder
- ½ tsp cinnamon
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 1 tsp vanilla
- 1 large egg
- Preheat oven to 425°.
- Dump the sweet potatoes into a large bowl, pour the oil and salt over the sweet potatoes, and mix to combine. Spread the sweet potatoes out onto a rimmed baking sheet. Bake for 20 minutes, or until tender.
- In a small bowl combine the cocoa, flour, baking powder, and cinnamon. Stir to combine.
- In a large bowl or stand mixer, cream together the butter and sugar. Add the vanilla and egg.
- Once the sweet potatoes are done, put them in the stand mixer with the butter, sugar, egg mixture, and mix until thoroughly combined. Alternately, you could throw the potatoes in a food processor, puree them thoroughly, and then add them to the butter mixture.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the brownie batter into an 8 x 8 baking dish. Bake for 30-35 minutes (or until a knife inserted in the middle comes out clean).