These Brownie Stuffed Sweet Potatoes are the most decadent dessert I’ve ever posted on my blog! I filled soft baked sweet potatoes with fudgy brownies, cooked them, and topped them with almond butter and bananas. These amazing treats are gluten-free, dairy-free, grain-free, vegetarian, and Paleo! They’re also perfect to share, because they’re enormous!
It’s no secret that I love sweet potatoes. I took my love to a whole new level in this recipe by adding brownies and nut butter (two of my other favorite things)! Since I’m a runner, I realllly love carbs. And when I stuffed my carbs with fudgy-chocolatey-nutty deliciousness, I nearly cried. It was so good!
That’s a little melodramatic, but you get my point, right?
I’ve had the idea for these Brownie Stuffed Sweet Potatoes for a long time now — at least a year, if not two! But, as in the case of my Tikka Masala Shepherd’s Pie, I just avoided making the recipe for a long time because it seemed intimidating. The outcome for this recipe was the same as the shepherd’s pie: I cried tears of joy (I’m exaggerating again), snapped some photos, and kicked myself for putting off the recipe for so long. Hopefully, you make this recipe right away instead of procrastinating like me!
I think these brownies would be delicious with a scoop of ice cream on top! Maybe some Chocolate Chip Cookie Dough Nice Cream?
Before I sign off, I have to address an unfortunate blog post that I published last November. I titled this post “The Best Paleo & Vegan Brownies.” While these baked goods were brownies . . . and they were Paleo & vegan . . . they were not “the best.” These Brownie Stuffed Sweet Potatoes are the best! My old brownies are a great option if you don’t have dark chocolate or nut butter. However, they had some problems. They were drier and crumbly-er than today’s brownies, and they went from “perfect” to “overdone” in a matter of seconds. However, they were dang delicious after being chilled. They also cook better in a glass pan than a cast-iron (as do these brownies). I think I figured out why, too! Cast-iron absorbs some oil — that’s why a well-seasoned cast-iron is fairly non-stick. When the cast-iron pan absorbs oil, it makes the brownies less moist. Glass won’t do that!
Okay, enough for now. I hope you all love these Brownie Stuffed Sweet Potatoes! Have a great week!