Sweet potato brownies with a Fall kick
Purple sweet potatoes are my JAM, and these little squares are my go-to treat in the luteal phase, that pre-bleed window when my body craves grounding, warmth, and earthy sweetness.
Purple sweet potatoes are on regular rotation in my home. They’re rich in slow carbs and antioxidants, which helps to nourish and stabilize energy. The cacao brings a gentle lift in mood, gently stimulates circulation/ vasodilation, and is packed with magnesium to ease pms tension. The “fall kick” is pumpkin seeds, aka pepitas! I fry mine up for a salty little treat on top of the brownies.
I’m coming off of one of my most peaceful cycles, and I think it’s because I had one of these babies every day of my luteal phase.
TBH, I would recommend eating them warm lol.
Enjoy!
No-Bake Purple Sweet Potato Brownies
Key Ingredients
1 large mashed baked purple sweet potato (cooled)
⅓ cup melted coconut oil
¼ cup maple syrup (add more to taste)
⅓ cup cacao paste or unsweetened powder
½ tsp cinnamon
½ tsp cardamom
Pinch of sea salt
Pumpkin seeds, pan-fried or toasted, for topping
Directions
In a medium bowl, combine the mashed sweet potato, melted coconut oil, and maple syrup until smooth and glossy.
Add cacao, cinnamon, and salt. Stir until the mixture forms a thick, fudgy dough.
Press into a parchment-lined loaf pan or small dish, smoothing the top with the back of a spoon.
Scatter the toasted pumpkin seeds on top and press them lightly into the surface.
Chill in the fridge for at least 2 hours before slicing into squares.
Keep them cold for a dense, fudge-like texture, or let them sit at room temp for a few minutes for a softer bite! Sprinkle black sesame on top for an added boost to the kidneys!
