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Sweet Potato Brownies

From Statesboro Market2Go

<p>An easy and healthy chocolate treat! This recipe originally uses coconut oil instead of butter, but either is acceptable. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 16 brownies

2 large Sweet potatoes
2 tablespoons Butter (melted)
3/4 cup Maple syrup
1 1/2 teaspoons Vanilla extract
2 Eggs
1 cup Flour
1/3 cup Unsweetened cocoa powder
1 1/2 teaspoons Cinnamon
1/2 teaspoon Ground Nutmeg
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Semi-sweet chocolate chips

Step by Step Instructions
  1. Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper and coat it lightly with baking spray and set aside.
  2. Microwave the sweet potatoes for 7 to 10 minutes to soften. Scoop out 2 cups worth and discard skin. Place in mixing bowl and beat until smooth. Beat in the butter. Once combined, beat in maple syrup and vanilla extract. Beat in eggs one at a time. Periodically scrape the sides of the bowl to ensure as much batter as possible.
  3. Stir the flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt together in a separate bowl. Add this mixture to the sweet potato mixture and gently combine. Fold in the chocolate chips.
  4. Scrape the batter into the prepared baking pan and smooth the top. Bake for 25 to 30 minutes. Let the brownies cool completely before slicing.