Nowadays I only have chocolate occasionally and in a brownie is the one place I enjoy it the most. Thankfully I have managed to knock my dark chocolate addiction on the head. Before I decided to give up sugar, I used to eat at least a couple of squares of dark chocolate a day. It may not seem like a lot but over time the sugar content in processed dark chocolate soon adds up.
These brownies are quite different because they contain sweet potato. I know it might seem wrong but actually sweet potato is delicious in this dessert. The sweet potato acts like the glue that holds the brownie together. It gives it a smooth texture and complements the orange and ginger.
At the weekend, I served this to my friend for dessert who I think was amazed the brownie contained sweet potato.Sweet potatoes have a powerful nutritional punch. They are loaded with vitamins, minerals and nutrients. These bad boy potatoes have got over 400% of your daily needs for vitamin A in one medium spud. They are also loaded with fibre and potassium. The content of natural sugars is higher than a white potato but they have more nutrients with fewer calories.
For this recipe I used my basic chocolate brownie recipe and added orange and ginger to it. A few weeks ago I made my Orange and Ginger Date Balls for a friend and I wondered how these flavours would taste in my chocolate brownie. OMG, we were not disappointed when we sat down on Saturday evening to eat these beauties. Even my son Ted who normally doesn’t like my choc brownies ate a whole piece all to himself. They are yummy and well worth a try.
Makes 12 – 16 Brownies
- Sharp knife
- Chopping board
- Vegetable peeler
- Food processor
- Mixing bowl
- Wooden spoon
- Baking tray
- Grease proof paper
- Sweet potato x 600g
- Medjool dates x 10 – 12 (stones removed)
- Maple syrup x 100mls
- Ground almonds x 100g
- Brown rice flour x 100g
- Raw cacao powder x 4 tbsp
- Baking powder x 2 tsp
- Cinnamon x 2 tsp
- Vanilla powder x 1/4 tsp
- Ginger x 2 tbsp
- Orange x 1 juice and zest
- Salt x 1/4 tsp
- Peel the sweet potato and cut into chunks.
- Place into the colander and fill the saucepan with boiling water.
- Together put the saucepan and colander on the hob on a medium to high heat.
- Leave to steam for 20 minutes or until soft.
- Next leave to cool and prepare the dry ingredients.
- Mix together the brown rice flour, ground almonds, raw cacao powder, cinnamon, ginger, vanilla powder, baking powder and salt.
- Preheat the oven to 180ºC.
- Line the baking tray with grease proof paper.
- Once the sweet potatoes have cooled, place all the potato and medjool dates, maple syrup and the orange juice and zest into the food processor.
- Blend until you have a smooth, creamy texture.
- Remove from the food processor into a bowl with the dry ingredients.
- Fold the mixture together and then place into the prelined baking tray.
- Put into the oven for 30 – 40 minutes or until you can pierce the cake with a fork and it comes out dry.
- Remove from the tray and leave to cool for at least 10 minutes as it will still need time to stick together.
- Once cooled cut into pieces, eat and enjoy.
These Orange and Ginger Brownies are delicious and everyone at my table enjoyed them. They all tried to guess the ingredients, I don’t think they guessed there was sweet potato in them. I had leftovers so I gave a few to my parents as they do tend to go off quickly. Plus they are not as good if kept in the freezer. So it’s best to make them on the day of consumption. My parents thought they were delicious as well. It’s the only time my dad will eat sweet potato in my chocolate brownies. However you decide to eat them, as always, enjoy.