Sweet Potato Brownies
"How on earth can you make brownies without chocolate! Are you mad?!"- Anon
So after months and months of seeing these all over the internet, I thought it was about time I gave these brownies a go. Much like many, I had doubts as to wether they were going to work because technically they don't contain any chocolate. Deliciously Ella is the brownie goddess and sweet potato pioneer so hopefully I've done her creations justice, albeit with a few tweaks of my own.
It's the combination of sticky sweet dates, rich cocoa powder and soft potatoes that give these powerhouses their flavour. The best part being they are 100% guilt free! They don't contain any butter, eggs, refined sugar or flour, so not only are they gluten free, they're vegan as well.
I added a touch of espresso powder to mine as I like the bitter taste combined with the salt, however that part is totally optional and down to what tickles your fancy. If you feel they are not chocolatey enough for you simply melt some 70% dark chocolate and drizzle over the top, or add some chocolate chips into the mixture before baking if you want to be naughty.
Sweet Potato Brownies
500g Sweet Potatoes
250g Medjool Dates (about 12 in total)
100g of ground almonds
100g of ground oats
2 tablespoons of melted coconut oil
6 tablespoons of raw cacao powder
6 tablespoons of pure maple syrup
2 tablespoons of instant espresso powder (optional)
a pinch of Pink Himalayan salt (rock/sea salt will also work)
First things first, line a 8x8 brownie tin and pre-heat the oven to 180 degrees.
Peel and chop the sweet potatoes into chunks and place them in a steamer until they are extremely soft and mash-able (this should take about 15-20 minutes). Remove from the steamer and add to a food processor along with the pitted dates. Blitz until well combined.
Mix all of the remaining ingredients into a bowl, then add the date/potato mixture, combine and transfer to the brownie tin.
Spread the mixture evenly (you may find its easier to press in the mixture with your hands) around the tin, sprinkle the salt over the top of the mixture. and place in the oven.
Bake the brownies for 40-45 minutes or until a fork comes out clean from the mixture.
Remove from the oven and leave to cool completely before cutting.
a pinch of Pink Himalayan salt (rock/sea salt will also work)
First things first, line a 8x8 brownie tin and pre-heat the oven to 180 degrees.
Peel and chop the sweet potatoes into chunks and place them in a steamer until they are extremely soft and mash-able (this should take about 15-20 minutes). Remove from the steamer and add to a food processor along with the pitted dates. Blitz until well combined.
Mix all of the remaining ingredients into a bowl, then add the date/potato mixture, combine and transfer to the brownie tin.
Spread the mixture evenly (you may find its easier to press in the mixture with your hands) around the tin, sprinkle the salt over the top of the mixture. and place in the oven.
Bake the brownies for 40-45 minutes or until a fork comes out clean from the mixture.
Remove from the oven and leave to cool completely before cutting.
Please please please let me know how yours turn out by commenting below!
E x
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