Okay, everyone stop what you’re doing and get baking!! These sweet potato brownies are revolutionary 😈
When I au-paired in Valencia I thought it was really strange that the Spanish added sweet potatoes to their sweet pastries and cakes, and they thought I was bizarre when I told them we ate them for dinner! But we aim to have vegetables at everymeal so why not bake them into our desserts?! Especially when it makes them extra gooey and fudgey – the perfect brownie!
All you need:
- 3 tablespoons coconut flour
- 2 tablespoons raw cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 50g dark (85% cacao) chocolate, chopped
- 1 large potato cooked in the oven until soft
- 3 eggs whisked
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1/4-1/2 cup of water
- Chop the sweet potato into chunks and cook until they’re soft.
- Combine the dry ingredients. In a seperate bowl, whisk together the eggs, maple syrup and vanilla.
- Remove the cooked sweet potato from the oven and add to the blender with 1/4 water. Blend until you have a sweet potato puré and add the remaining wet ingredients to the blender.
- Mix the wet ingredients with the dry ingredients and add the chocolate chunks (you can melt these beforehand if you’d prefer).
- Bake in the oven at 200 C for 35 mins and then poke the mixture with a knife. If the knife comes out clean then the brownies are done. If it doesn’t, bake for longer.
- Leave to cool and enjoy!