100g unsalted butter
200g dark chocolate, chopped
200g sweet potato
125g light muscovado sugar
100g plain flour
2 medium free range eggs
25g cocoa powder
2tsp vanilla essence
¼ tsp baking powder
You might like to add:
1 handful chopped dates
2tbsp ground almond
I don’t normally post recipes on my blog, but when I tried my hand at sweet potato brownies they were simply too good to not share.
Sweet potatoes are one of my favourite foods and although I normally pair them with something savoury, I couldn’t turn down an opportunity to make them into a chocolatey dessert. Admittedly, this recipe isn’t the healthiest of the bunch (lots of healthier versions use raw cocao instead of chocolate and no flour or butter) but I thought I’d keep things traditional by placing a twist on the classic chocolate brownie.
First, preheat oven to 180C/160C fan/gas 4.
Melt the chocolate and butter in a heatproof bowl. You can do this over a saucepan of boiling water or in the microwave on a high heat.
Peel your sweet potatoes and boil until soft. Mash together with the sugar and add to the chocolate and butter mixture.
Then, add flour and cocoa powder and stir until thick.
Add the eggs one at a time, along with the vanilla essence and baking powder, and mix until smooth.
If you wish, add the chopped dates and ground almond.
Pour the mixture into a greaseproof tin and place into the oven for 20-25 mins.
Leave to cool before cutting into squares, then enjoy!
Have you made sweet potato brownies before? What other ingredients might you add?
Post to you soon xoxo