Sweet Potato Brownies - Yes you read right
Like all good things in this life, scrolling social media helps you uncover the wildest of options. I never would have thought to put a sweet potato in a brownie mixture but here we are and I can assure you, it’s not what either of us expected.
Picture this, it’s Winter and it’s 5PM. You’ve over bought from the Farmers Market and you’re too cold to commit to leaving the house again but you really are thinking about that sweet treat. Dun dun, open your vegetable drawer.
Apparently this one is also considered good for the ladies in their Luteal Phases. The magnesium and B vitamins cater to your cravings!
Sweet Potato, Dark Chocolate, Sea Salt Brownies
INGREDIENTS
1 Large Sweet Potato Cooked
½ Cup Almond or Nut Butter of your choosing
2 Large Eggs
½ Cup of Dark Chocolate ideally 70%
½ Cup of Cacao Powder
1 Cup of Almond, Oat or Plain Flour (Your Choice)
2/3 Cup of Maple Syrup
1 Tsp Vanilla Extract
1 Tsp Flaky Salt
Dark Chocolate Chips for Topping
STEPS
1. Roast the Sweet Potato: However which way you choose, I often throw it in the air fryer for about 30mins or you can cut it up into cubes and boil it for 15-20 mins. Depending on your timing. Make sure it’s completely soft and peeled. Then blend until smooth.
2. Preheat Your Oven: 170 degrees. Line a baking tin as you choose. Rub it with butter or insert some baking paper or both.
3. Combine Wet Ingredients: Combine all your wet ingredients, including the sweet potato, almond butter, eggs, maple syrup and vanilla extract.
4. Combine Dry Ingredients: Fold in the cacao powder, flour, baking soda, salt and combine together with the wet ingredients thoroughly. Don’t over mix here, you want to keep some air in the batter for that proper fudgy crumb.
5. Bake: Pour the batter into your prepared tin and smooth the top. Scatter over some dark chocolate chips for topping and a pinch more of flaky sea salt. Bake for 28-32 mins until the edges are set but the centre has a slight wobble.
6. Cool Completely: This is the hardest step. Let the brownies cool completely for at least an hour, longer if you can stand it, before lifting out and slicing into squares. They firm up properly as they cool and slicing too early will lose that dense, fudgy centre.
NOTES
Best eaten in the comfort of your own home, watching whatever you want, by yourself. Keep it in an airtight container for up to 4 days.
