Sweet potato brownies were my next adventure from the Deliciously Ella cookbook. Considering they're mostly made up of sweet potato it's hard to believe how they're so, well, brownie-esque! And what's great is that every single ingredient has great health benefits - it's basically a well rounded meal in itself!
Ingredients:
- 2 large sweet potatoes (around 600g)
- 80g ground almonds
- 100g buckwheat or brown rice flour
- 14 medjool dates
- 4 tbs raw cocao (I used regular coco powder and doubled the amount)
- 3 tbs pure maple syrup
- pinch of salt
Method:
- Preheat the oven to 180 degrees C
- Peel and chop the sweet potato into chunks. Steam it until it's nice and soft (10-20 mins depending on how small you chop the chunks)
- Once that's done add to a food processor with the dates and blend until smooth and creamy.
- Add the mixture to a large mixing bowl along with the rest of the ingredients. Mix well.
- Add the mixture to a baking tray and bake for 20-30 mins.
- Leave to cool down fully before digging in!
Adjustments:
They were lovely but I actually found them to be a little dry - this may be because I had to double the quantity of the cocao powder. So I made another batch and added one cup (230ml) of coconut oil, which I warmed up then added to the food processor in step 3. That definitely helped with making them more gooey! And when left overnight in the fridge they became PERFECT brownie texture - totally dense and moist. Yum.
The other thing I changed in the second batch was adding 4 tsp of Stevia - I'm a massive sweet tooth so wanted the extra sweetness. And the Stevia worked perfectly with this recipe because there was no sugar 'bulk' to worry about.
Served with Alpro vegan custard :)
