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Sweet potato brownies
Serves 12 - 16
Easy
Prep:
Cook:
plus cooling
Use the natural sugars in sweet potatoes to make fudgy brownies. It's easy to make the recipe vegan, too – just make sure the dark chocolate and cocoa powder you're using are dairy-free
Skip to ingredients
- 2 (about 400g) sweet potatoeshalved
- 125g almond butter
- 100g maple syrup
- 25g cocoa powdersifted
- 50g plain flour
- ½ tsp baking powder
- 25g chopped almonds(optional)
- 100g dark chocolateroughly chopped (dairy-free if necessary)
Nutrition: Per serving
- kcal143
- fat8g
- saturates2g
- carbs15g
- sugars7g
- fibre3g
- protein3g
- salt0.07g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Line a 20cm square baking tin with baking parchment and set aside. Put the sweet potato halves in a different baking tin or tray and roast for 40-50 mins until softened. Leave to cool, then put in a food processor and blitz until smooth.
step 2
Reduce the oven to 180C/160C fan/gas 4. Tip the sweet potato mix into a bowl and combine with all the remaining ingredients, except the almonds and 50g of the dark chocolate. Spoon the batter into the prepared baking tray. Scatter over the almonds, if using, then bake in the oven for 30-40 mins until a skewer comes out with a few crumbs. Leave to cool. Melt the remaining dark chocolate in a heatproof bowl in the microwave for 30 seconds, stirring, then in 10-second blasts until melted. Drizzle over the brownies, then leave to cool before cutting into 12 or 16 pieces. Will keep in an airtight container for up to three days.
