YOUR HEALTHY PLATE: Sweet Potato Brownies

I’ve heard of black bean brownies before, and I have even made them on occasion, but I had never heard of sweet potato brownies until a couple of weeks ago. This recipe comes from Katherine, a newly arrived co-worker who is committed to good health, running in the sunshine, and preparing delicious, nutritious food. Lucky for us! The amount of sweetness in this recipe makes it perfect for a special dessert, though I wouldn’t hesitate to eat it for breakfast, either. 

2 Tbsp. maple syrup
1/2 cup smooth peanut (or almond) butter
1 cup cooked sweet potato, mashed
1/4 cup cocoa powder
1/4 cup chocolate chips (dairy-free)

Preheat oven to 350F. Grease a small cake pan with a bit of olive oil on your finger.

Warm the maple syrup in a medium-sized saucepan on medium heat. Add peanut (or almond) butter, stirring until the nut mixture begins to take on a toasted smell. Turn off the heat, add sweet potato and cocoa powder, and mix until smooth. Fold in the chocolate chips.

Transfer the mixture to the cake pan, spread evenly, and bake for 20 minutes. Do not use a cake tester — you want it to still be very slightly damp. Allow to cool completely prior to cutting.

Yield: 9 squares


YOUR HEALTHY PLATE: Red Lentils & Sweet Potatoes

I’m on a kick here. I think it might be the spinach. Or maybe the garam masala. It might be the orange vegetables and their phytonutrients. This recipe is slightly simpler than the chickpea-spinach curry one I posted a few weeks ago, but it’s also out of this world. The leftovers are so fantastic that you may decide to eat them for breakfast AND lunch, both.

1 small-medium sweet potato, peeled
1 small-medium onion, finely chopped
3 garlic cloves, peeled and minced
1/4 tsp. red pepper flakes (use 1/2 tsp. if they aren’t super fresh)
1/4 tsp. turmeric
1/2 tsp. garam masala
1 1/2 cup vegetable broth
1/2 cup red lentils
4 cups fresh spinach
a pinch of salt

  1. Dice sweet potato into ½-inch cubes, and set aside.
  2. Heat 1/4 cup water plus 1 tsp. olive oil, and sauté onions and garlic for one minute.
  3. Add red pepper flakes and continue to cook until all the water has boiled off. Add turmeric and garam masala, and stir well.
  4. Add broth and sweet potatoes, and bring to a boil. Reduce heat to med-low, cover pot, and simmer for 5 minutes.
  5. Add red lentils, and simmer 7-10 min until lentils and sweet potatoes are both fully cooked. Add additional water as needed to keep ingredients moist.
  6. Add spinach and stir until soft.
  7. Add salt to taste and serve.

Serves 2.