Week 5 – Sweet Potato Brownies

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Brownies are always a fun snack, but did you realise Sweet Potato Brownies can taste as good or even better than traditional chocolate brownies? Well, try these and you’ll very quickly find out …

• PREP TIME: 1 hour (mostly sweet potato baking time)
• TOTAL TIME: 40 mins
• SERVINGS: 6-10 servings

Ingredients

•   1 cup sweet potato puree (see steps 2-3)
•   1/2 cup Maple Syrup
•   1 cup Wholemeal flour
•   1 tsp. Baking powder
•   1 tsp. Vanilla Extract
•   1 block Organic ‘Mylk’ Chocolate (chopped)
•   1/2 cup Hazelnut Cacao Butter
•   1/4 cup cacao powder (optional for a deeper chocolate flavour)
•   1/4 cup walnuts
•   1 tbsp Olive Oil
•   Pinch of salt

Method

1. Preheat oven to 190 degrees
2. Chop your uncooked sweet potato in half, and pour over some olive oil, rub in with your hands. Place on a lined tray and pop in the oven to cook for an hour. 
3. When it’s cooked all the way through, it should separate from the skin by peeling it gently with a fork and mashing the sweet potato to a puree with a fork.
4. Turn the oven down to 170 degrees.
5. In a mixing bowl, mix the sweet potato puree with maple syrup, almond cacao butter, vanilla extract and olive oil, stirring to combine.
6. Then add your salt, baking powder, and cacao powder if using, giving it a quick stir to combine. Add flour and stir until a thick, batter-like consistency is reached.
7. Pour batter to a lined baking dish, top with walnuts and chopped chocolate.
8. Place in oven for 30minutes, to check – insert a butter knife and it should come out relatively clean, we don’t want to overcook – it loses it’s gooeyness.
9. Remove from oven and let cool before serving to enjoy!

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.