Pureed sweet potato provides these party-size brownies with moisture, earthy sweetness, and a fudgelike consistency. Not to mention it makes them a little more guilt-free if you happen to sneak a few extra. Warning — they’re habit-forming!
V, F (Recipe is vegetarian and can be frozen for later use)
1/2 pound sweet potato, peeled and diced (about 1 medium)
1/4 cup (1/2 stick) unsalted butter
1 large egg
2/3 cup unsweetened cocoa powder
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger or 1 teaspoon ground ginger (optional)
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1/3 cup cream cheese, at room temperature
2 tablespoons pure maple syrup
2 tablespoons cocoa nibs
Steam, boil, or roast the sweet potato until very tender, transfer to a large bowl, and mash with the butter.
Preheat the oven to 350°F. Add the egg, cocoa powder, sugar, vanilla extract, and ginger, if using, to the potato mixture. Stir with a wooden spoon. In a second large bowl, stir together the flour, cinnamon, baking powder, salt, and cayenne pepper, if using. Stir the sugar and potato mixture into the dry ingredients and mix until no dry parts are visible. Divide the mixture among 24 mini muffin cups. Bake until an inserted toothpick comes out nearly clean, about 15 minutes. Let cool for several minutes before unmolding.
To make the frosting, beat together the cream cheese and maple syrup with a whisk or electric mixer on medium speed until smooth. Spread on top of the brownies and sprinkle with cocoa nibs.