Sweet potato brownies – need I say more?
This recipe puts a healthy twist on the classic chocolate brownie and is a favourite of my brother and boyfriend – I’m not sure why but the boys seem to love it! A combination of some of the bestest (and yummiest) things in the world, these brownies pack a chocolatey/earthy/decadent/amazing flavour. I would consider them a dessert and therefore recommend to be eaten as that, however they can be great for a mid-morning/arvo snack or to banish those crazy sweet cravings.
They can be enjoyed all on their lonesome, or may be happily paired with some pure cream (the proper stuff!), coconut cream, natural ice cream or some yummy nut butter of your choosing. So, grab the goodies and get bakin! Enjoy!
– 2 medium – large sweet potatoes (approx 800g in total)
– 2/3 cup almond meal
– 1/2 cup buckwheat flour
– 10 medjool dates
– 4 TBSP cacao
– 3 TBSP maple syrup
– 1 tsp vanilla essence
– 1/2 tsp cinnamon
– pinch of himalayan salt
1. Pre-heat oven to 180℃, line a shallow baking tray (approx 20x40cm) and prepare boiling water to steam the sweet potato
2. Peel the sweet potato and cut into evenly sized pieces (so they cook at the same rate. I usually end up with about 3x3cm sized pieces). Put the sweet potato on to steam for 20 minutes or until soft
3. Meanwhile, in large mixing bowl, add the almond meal, buckwheat flour, cacao, maple syrup, salt, vanilla and cinnamon
4. In a food processor, blend the dates until they form a thick paste
5. Once the sweet potato is cooked, add it to the food processor with the dates and blend until well combined and a smooth paste is created (be careful as this will be hot!)
6. Add the sweet potato and date mixture into the bowl containing the dry ingredients and mix thoroughly until well combined
7. Pour mixture into prepared baking tray and bake for 45 minutes
Note: it can be tricky to determine when these little fellas are cooked. They end up being quite gooey in texture, and almost seem uncooked when first taken out of the oven. They are ready when a nice crust is formed on the top, and it is firm to touch. The inside will still be wet, but will set properly after cooling.