Purple Sweet Potato Brownies and Proverbs 31:22

Purple sweet potatoes are rich in antioxidants, vitamins, and minerals. These vibrant tubers not only add a striking color to baked goods but also enhance their nutritional profile. Their natural sweetness allows for reduced sugar usage, while their creamy texture contributes to a moist and fudgy consistency. Incorporating purple sweet potatoes into a brownie recipe can create a delicious, health-conscious indulgence.

In today's modern world, where pollutants and toxins are everywhere, consuming more purple foods in our diet is not only beneficial, it's protective. Purple foods, such as blueberries, eggplants, and purple cabbage, are rich in anthocyanins, a type of antioxidant that provides numerous health benefits. These powerful compounds not only give these foods their vibrant color but also give us the ability to combat oxidative stress caused by environmental toxins. By neutralizing free radicals, anthocyanins can reduce inflammation and lower the risk of chronic diseases, such as heart disease and cancer. Embracing a diet rich in purple foods is a simple and powerfully effective way to combat the excessive toxicity we are inundated with daily and strengthen our immunity.

In Scripture, purple is the color of kings, priests, the Tabernacle, and garments of honor. The same color associated with royalty, dignity, and holiness in Scripture also shows up in foods that strengthen and protect us.

God didn't create color randomly nor just for decoration. Nutritionally, color often signals nutrient density, protective compounds, and healing properties. Purple is one of the strongest examples. As shown in nutritional science, the darker the pigment, the more protective the food tends to be.

Benefits of Eating More Purple Sweet Potato

💜Extremely high in antioxidants, specifically anthocyanins

💜Supports healthy blood sugar levels

💜Boosts gut health

💜Great for eye health

💜Supports heart health

💜Rich in vitamins and minerals

💜Great for skin health

💜Versatile and carbohydrate-rich

Who can list the glorious miracles of the Lord? Who can ever praise him enough? -Psalm106:2

Ingredients:

• Weigh about 465 ounces of purple sweet potatoes

• 1 cup sprouted oatmeal, pulverized into a coarse flour

• 6 large Medjool dates, soaked at least 30 minutes

• 3 tablespoons carob or cocoa powder

• 1/8 cup chia seeds, soaked in 1/3 cup water

• 1 vegan egg (1 tablespoon Bob’s Red Mill)

• 1/2 tablespoon date sugar, or 2 extra dates

• 1/2 teaspoon baking powder

• 1 teaspoon vanilla extract

• Dash salt

• Extra Virgin Olive Oil spray

• 1/2 cup frozen mixed berries, finely chopped

Instructions:

1. Since every sweet potato has a different shape, for better accuracy, I weighed the amount I used. Rinse well. Leave the skin on for cooking.

2. Steam or boil for about 25-30 minutes. Time will depend on the size of your potatoes. It may help to cut them into equally sized pieces. They are ready when a butter knife can slide into each piece with no resistance.

3. Meanwhile, make the vegan egg and soak your chia seeds and dates. Stir the chia seeds often so that all the seeds become saturated. We are trying to use as little water as possible. After 15 minutes, finely chop the dates and add them back into the water.

4. Before scraping the skin off with a fork, allow the sweet potato to cool.

5. After the potatoes are peeled, mash them well with a fork in a mixing bowl.
   

   • 

   • 

   • 

6. Add the chia seeds, vegan egg, pulverized oat flour, carob or cocoa, vanilla, baking powder, and mix very well. I wouldn't recommend blending or beating this mixture. The aim is to keep the recipe dense, not filled with air.

7. Lastly, drain your dates and keep 2 tablespoons of the water. Completely smash the dates so that we sweeten the mixture more evenly. Add them in along with the 2 tablespoons of that water and mix well.

8. Preheat your oven to 325 degrees Fahrenheit (163 Celcius). Lightly spray a small glassware pan with Extra Virgin Olive Oil and then spread out the mixture evenly.

9. Top with chopped berries and bake for 30 minutes.

   
   

• 

Allow the brownies to cool before refrigerating. The texture and flavor are perfect once refrigerated for at least a few hours. Like the perfect mix of deep warm indulgence with tart, tangy, and bright!This recipe will go extremely well with nice cream! The berries add an amazing contrast and pair deliciously. The sweet potatoe brownies are not too sweet either, but if you want to drizzle something extra sweet, we like this chocolate sauce recipe by My Quiet Kitchen.

“She maketh herself coverings of tapestry; her clothing is silk and purple.”  ~Proverbs 31:22

Written and created by Lupita Ronquillo for Vegan Health and Yoga