The Sweetest Potato Brownies

I threw a sweet potato in the oven as I usually do, then I remembered my carob. I recently received some dark roasted carob from Nuts Online, if you've ever had regular standard (medium) carob you know that it tastes lighter and more malty than cocoa. Dark roasted carob tastes more bitter and in my opinion has an almost identical flavour to cocoa. I was beginning to think that they mixed up the carob with the cocoa, but there was still that slight caroby after taste that I know so well. Healthy brownies are hard to come by in the healthy food world, these were not only chocolatey and moist, but they had an amazing flavour complexity, the sweet potato, maple syrup and coconut sugar create this unique earthy sweetness that sort of reminded me of caramel. Give these a try, if you are using medium carob though please see the NOTE down below.

We submitted this recipe to Kim and Ricki's Sweet or Savory challenge. Go ahead and submit your carob inspired recipes as well!

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1 1/2 cups gluten-free flour blend
1/4 heaping cup of dark roasted carob powder (*see note if using medium carob)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup oil (I used almond)
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup sweet potato puree
1/2 cup water
1/3 cup walnuts (optional)

Tahini-Carob Icing:
1/4 cup tahini
2-3 tbsp of water to thicken (water actually thickens tahini...weird huh?)
2-3 tbsp carob (4 tbsp if using medium carob)
Drops of stevia to desired sweetness
Pinch of salt

Preheat oven to 350F. Combine dry ingredients, including carob in a medium bowl. In separate bowl combine sugar and other wet ingredients. Add wet to dry and stir gently until combined, add nuts if desired. Pour into a brownie pan, Bake for 25 minutes or until a knife comes out clean.

*NOTE: if using medium carob you're going to need to add more in (2-3 tbsp more) then you'll have to add more water and oil to balance out the texture and perhaps less coconut sugar because medium carob is sweeter than dark carob. Use your best judgement, the final batter product should be a brownie batter consistency.