I love these gluten free sweet potato brownies. They are so healthy I consider them guilt free. The moist texture of the sweet potato offers loads of fibre as well as vitamin A. Vitamin A is an antioxidant powerhouse, and is said to be linked to anti-aging benefits. The vitamin A, C & E encourage healthy, glowing skin and collagen growth. There is some research suggesting that the beta carotene in the orange sweet potatoes prevent some types of cancer such as breast cancer.  Unlike other potatoes, that increase your blood sugar rapidly, sweet potatoes will help steady the levels of blood sugar therefore reduceing your fat storage. Sweet potatoes also have a healthy amount of manganese and magnesium. Manganese helps the body metabolize carbohydrates and thus maintain healthy blood sugar levels, and stabilize your appetite. Magnisium promotes relaxation, calmness and a good mood, as well as artery, blood, bone, muscle and nerve health, according to Psychology Today.

So … moist, chocolate, healthy and gluten free!  What’s not to love? Enjoy : )

1 baked sweet potato
3 eggs, whisked 
1/4 cup coconut oil, melted
1/2 cup honey or xylitol
1/4 tsp vanilla extract (use a good quality vanilla from the bean for the best flavour)
3 Tbsp coconut flour ( just put some shredded coconut in the blender : )
2.5 Tbsp unsweetened cocoa powder ( I love Camino Coco Powder)
1/4 tsp baking powder
1/4 tsp cinnamon
Pinch of salt 
Bake sweet potato, peel the skin and mash it up in a bowl.
Set oven to 350 degrees.
Add in the honey, vanilla, whisked eggs, and melted coconut oil. Mix together.
Add in the coconut flour, cocoa powder, baking powder, cinnamon and salt. Mix together.
Grease an 8×8 glass baking dish with coconut oil and pour in the mixture.
Bake for 30-35 minutes until you can poke a toothpick in the middle and have it come out clean.
Let it cool and enjoy.

Each serving has: 102 calories, 3 g protein, 8 g fat, 113 mg sodium, and 15 g carbs.

Adapted from Fit2Fat2Fit