Here, I’m sharing my sweet potato brownies. The recipe was inspired by Deliciously Ella’s Sweet Potato Brownies, which I have tweaked to make them, in my eyes, just right. Sweet potatoes are high in beta-carotene – hence the bright orange colour – which converts to vitamin A (retinol) in the body, essential for clear vision and eye health, a good immune system, and healthy skin. With the name ‘sweet potato’ it was just destined to be put into a dessert! These have a very low fat content, are high in fibre and use natural sugars …mostly. If you want a chocolatey dessert or snack that comes low in guilt, this recipe is for you!
600g Sweet Potatoes (About 4 medium potatoes)
150g Dark Chocolate (Minimum 70% cocoa solids)
1 tbsp instant coffee powder
1 tsp Vanilla Bean Paste/Extract
4 tbsp Maple Syrup
80g Ground Almonds
100g Wholemeal or Buckwheat Flour
40g Cacao Powder
1/2 tsp Bicarbonate of Soda (in US, baking soda)
50g Walnut Pieces
A generous pinch of salt
- Preheat oven to 180ºC (160ºC fan) and grease a 20cm x 20cm square cake tin. I use a butter wrapper to do this. You may also want to put the kettle on, as you’ll need it for the next few steps!
- Peel and chop the potatoes into 1cm² chunks, making sure they are fairly even. Steam for 20 mins until soft.
3. Whilst the potatoes are cooking, break up 100g of the chocolate and melt over a bain marie (a couple of inches of simmering water in a pan with a bowl on top, making sure the bowl doesn’t touch the water).
4. Another job to do whilst the dates are cooking, is to measure out the dates into a heatproof bowl and cover with boiling water, dissolving in the coffee powder – I promise you won’t taste the coffee, it’ll just enhance the chocolate flavour. Leave these to soak until soft, be careful NOT to discard the soaking water.
5. Blitz the dates, with their soaking liquid, in a food processor. They can take a little longer than the other ingredients so I like to give them a head start. Once roughly blitzed, add in the cooked sweet potatoes and blitz until everything is smooth.
6. Scrape down the sides and add in the melted chocolate, milk, vanilla and maple syrup, before blitzing until everything’s smoothly combined.
7. In a large mixing bowl, combine the ground almonds, flour, cacao, bicarb, cranberries, walnuts and a pinch or two of salt. Dollop in the food processor purée and fold together gently.
8. The mixture will be cool enough to add in the eggs now, so crack them in and give one final beat until just combined.
9. Pour the brownie batter into the prepared tin, before scattering over the chopped walnuts, chocolate and cranberries. Bake for 30-35 minutes for a fudgey brownie (yes you can get a fudgey brownie from sweet potatoes!) or 40-45 minutes for a cakier brownie.
10. Once baked leave in tin for 5-10 minutes (that is, if you can wait that long) before cutting and devouring, if you want to eat straight away. However, I think these brownies, in particular, taste best after they’ve spent the night in the fridge, when they become gorgeously fudgey. Will last for 1 week stored in an airtight container in the fridge. Makes a wonderful dessert and is the perfect sweet treat to satisfy that mid-afternoon sugar craving, served with a dollop of yogurt and scattering of fresh berries.
- Use buckwheat flour to make these gluten free
- Replace the eggs with flax or chia eggs (5 tbsp seeds mixed with 4 tbsp water, left for 10 minutes to thicken)
- Use dairy free milk (almond, oat etc.) to make these dairy free
- Swap ground almonds for ground sunflower seeds, and leave out the walnuts to make these nut free