Sweet Potato Brownies

Now I have made this delicious dessert/sweet treat sooo many times but I have never put the plain version of this recipe on my blog. The other versions that are on here are different to this one but equally as yum. However I still love the original brownie I first made when I went sugar free.

My Dad was also a huge fan of this particular dessert. However, Dad was not a great lover of sweet potato. When I told him what was in the brownie I expected him to put it down and never eat it again. To my surprise he shrugged his shoulders and said ‘ah mazel tov.’ Which is what he used to say when he thought something was good but really didn’t care too much.

Recently I have been going through old blog posts and it suddenly dawned on me that I had not put this recipe up. I was in need of a sweet treat so I decided to make it once again. It’s a very easy recipe and it took no time at all to bake in the oven. Now you can try these yummy brownies too.

Makes 12 – 16 Brownies

Equipment

• Vegetable peeler
• Sharp knife
• Chopping board
• Large sauce pan
• Colander
• Food processor
• Spatula
• Baking tray
• Grease proof paper

Ingredients

• 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
• Ground cinnamon x 2 tsp
• Vanilla powder x 1/4 tsp
• Salt x 1/4 tsp

Method

• Peel the sweet potato and cut into chunks.
• Place into a colander and fill a 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 180°C.
• 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 a pre-lined 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.

Both my parents thought these sweet potato brownies were scrumptious as well. It made my Mum happy to see my Dad eating sweet potato as she always worried about his health. She knew how good sweet potato was for the body but didn’t know how to get my Dad to eat one. Then she found my sweet potato brownies and that was it. If I ever had leftovers my Mum would be straight round to claim a few slices.

Have you ever tried vegetables in cakes and if so what ones? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx