I am all for finding new and creative ways to top-up my family’s vegie intake, and what better way to do that then to pop it in a delicious chocolate brownie?
The soft, creamy texture of cooked sweet potato makes it the perfect inclusion in sweet treats without the kids suspecting a thing! And with current statistics indicating over 90% of Australians are not getting enough veggies in their diets to meet current dietary guidelines, we could all do with a little ‘supplementation’!
Really, once you try these Brownies, you won’t need any further persuasion!
This recipe calls for either orange sweet potato or the white-fleshed, purple skinned sweet potato. I have tried both and find the white flesh to be a little sweeter, meaning you don’t have to add as much sweetener to the mix. Both have the same nutritional value so it’s really a personal preference, and the end product looks the same!
The added pleasure of this recipe is that you can add ‘mix ins’ to really personalise the recipe.
I have gone with cacao nibs, but you can add whatever you want. Just pop in half a cup of optional extras, which could include choc chips, walnuts, cranberries, raisins or shredded coconut!
You will need a standard 23cm square baking tin for this recipe, yielding about 18 squares.
1/4 cup rice malt syrup or honey
1/2 cup extra virgin coconut oil
2 x 700g free range eggs
2 teaspoons natural vanilla extract (or seeds from one large pod)
1/2 cup raw cacao powder
1 tsp baking powder
2 1/2 tbsp coconut flour (sifted)
1/2 cup of ‘mix in’ option
1. Line square baking tin with baking paper ensuring paper rises at least 1 inch up the side of the tin.
2. Preheat the oven to 180 for at least 10 minutes prior to placing the brownie mix in, to ensure it’s really hot.
3. Grate the sweet potato finely (I like to use a food processor. The finer the better. In fact mine ends up looking like mash)
4. Mix the sweet potato (including the juices), eggs, vanilla, rice malt syrup (or honey)until well combined.
5. Melt coconut oil then add to wet mixture and combine well.
6. Add sifted cacao and baking powder to wet mixture, stirring well before finally adding the sifted coconut flour, 1 tbsp at a time,. If the mixture looks a little dry after the first tablespoon, don’t add any more.
7. Fold through your choice of ‘mix ins’ then pour it all into the baking tin.
8. Cook for 30 mins in a moderate oven until a nice crust has formed on the outside and an inserted skewer comes out slightly moist.
9. Leave to sit for 10 minutes before removing from tin and slicing into squares.