Luteal Phase Sweet Potato Brownies

Ingredients

• 1 sweet potato (Cooked and peeled; approximately 200 g edible flesh)
• 3 eggs
• 0.5 cup maple syrup
• 6 tbsp all-purpose flour
• 3 tbsp cacao powder
• 0.25 tsp baking powder
• vanilla extract (Add to taste; the source does not specify an amount. Estimated as approximately 1 tsp.)
• sea salt (A pinch)
• 0.5 cup chocolate chips

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper or another suitable liner, leaving some overhang if desired for easy removal.

2. 2

   Place the cooked, peeled sweet potato in a mixing bowl. Add the eggs, maple syrup, flour, cacao powder, baking powder, vanilla extract, sea salt, and chocolate chips.

3. 3

   Mix all of the ingredients together until the batter is smooth and there are no visible clumps. Do not worry if the batter is thick; the sweet potato should make it moist and fudgy.

4. 4

   Transfer the batter to the lined baking dish and spread it into an even layer with a spatula.

5. 5

   Bake for 20–25 minutes, until the brownies are set around the edges but still look slightly undercooked in the center.

6. 6

   Remove the brownies from the oven and let them cool so they can firm up as they finish setting. Slice and serve.

Notes

The source says the brownies should look slightly undercooked when removed from the oven because they firm up as they cool. The sweet potato quantity is given by count rather than weight; one medium sweet potato, approximately 200 g cooked and peeled, was used for nutrition estimation. The recipe is presented as a nutrient-dense treat for the luteal phase, but individual dietary effects may vary.

Nutrition per serving

• dessert
• brownies
• baked
• vegetarian
• fudgy
• sweet potato
• chocolate
• luteal phase