Sweet potato brownie

Sometimes I feel like I’ve been living in a cave. I guess that’s the fallout from moving house recently and having two, super-energetic little ones charging around and keeping me on my toes. The thing that has had me feeling like the last one to “get with the program” this time is the advent of the Sweet Potato Brownie. I’ve seen recipes flying around for ages. The Honestly Healthy cookbook has one, I’ve seen recipes online and  been squirreling away pictures of the brownies in question on Pinterest. I have long – admired the notion of sneaking the soluble fibre and antioxidant-rich sweet potato into a cake from afar.  However, it’s only now that I’m finally jumping on the bandwagon. And what a tasty band wagon it is! There’s a lot to celebrate about this sweet potato brownie in my opinion. For one, by virtue of it being bolstered with delicious sweet potato, it needs so much less sweetness than the usual toothe-ache inducing versions. This rendition is gluten-free, I used Dove’s Farm gluten-free flour and ground almonds. I made this less virtuous than some of its forebears – I added a bar of 70% cooking chocolate to my recipe, where others used raw cacao or cocoa-powder instead. I had a really dense, fudge-y texture in mind when I was putting this together and I felt the melted chocolate would help.

I liked this so much that I have made it twice since my first go. Nothing has altered apart from a couple of embellishments here and there. First time I added some leftover white chocolate to the top and a bit of flaked seasalt when it had cooled down. On another occasion I added roasted hazelnuts. I reckon the hazelnut version was the winner. Incidentally, I fed this to my in-laws without saying it was “healthy” and it went down like a house on fire. Enjoy!

Ingredients

150g dark chocolate (70% plus)

170g sweet potato (cooked, pureed and cooled). I think you should only use the oranged flesh sweet potatoes for this anyone got an opinion on this?

1.5 tsp baking powder

0.5 tsp bicarbonate of soda

125g gluten free flour

80g ground almonds

3tbsp maple syrup

2 tbsp of cocoa

2 eggs

1 tsp vanilla extract

120ml rapeseed, coconut or sunflower oil

Heat oven to 180C or GM 4

Method

  1. Melt the chocolate in a bowl over a saucepan of water (with the solid coconut oil if using)
  2. Beat the eggs, vanilla, maple syrup and oil into the sweet potato along with the cooled, melted chocolate
  3. Fold the sifted flour, bicarb, baking powder, almonds and cocoa/ cacao into the sweet potato mix
  4. Place it into a square, lined, baking pan
  5. Bake for around 30 mins
  6. Leave to cool a little before cutting into squares.