Ooooh Baby – The moment you have all been waiting for; SWEET POTATO BROWNIES. Completely free from oil, refined sugar and gluten! It is hard to believe that something with such minimal whole-food ingredients can be so healthy and delicious. I have come across a couple of different variations of sweet potato brownie recipes, but none of them have been refined sugar free AND oil free.
Initially, I didn’t think that my idea for this recipe (using a liquid sweetener) would work out. In the end it actually turned out nicer than I could have ever imagined! They’re fudgey, but not gooey and sticky like I anticipated. There’s nothing worse than a gooey cake! I am so in love with their texture. You really have to try them for yourself to find out what I mean.
Using sweet potatoes as the main ingredients is an effective way of creating a ‘low-cost’ dessert. Sweet potatoes are an incredibly versatile food. They are a great source of Vitamin C which makes your body more capable of fighting off viruses and infection. This vitamin is also important for bone, tooth and digestive healthy. This potato variation also contains Vitamin D which is critical for a healthy immune system!
Unlike the usual, sugar-loaded brownie; these sweet potato brownies contain naturally occurring sugars which are slowly released into the blood stream. This ensures an evenly balanced and regular source of energy for the body. The almonds evident in this recipe also assist with blood sugar control. Almonds are a high-fat food – their consumption reduces hunger and as a result; may lower your calorie intake throughout the day! The sweet potato, almond and oat combination makes this brownie recipe a high fibre dessert option. Unlike regular brownies, these high-fibre brownies are more likely to keep you feeling fuller for longer! What more could you want from a chocolatey cake?
Yield: Roughly 20 brownies.
- 600g of sweet potatoes
- 1 slightly heaped cup of oats
- 1 cup of ground almonds
- 2 tsps of baking powder
- 1/4 cup of cacao powder
- 1/4 cup of cocoa powder
- 1/2 cup of agave syrup
- 1 tsp of vanilla extract
- 1/4 cup of hazelnut mylk (OR chocolate nut mylk)
- 1 pinch of salt
- Peel your sweet potatoes and cut them into evenly-sized sections.
- Steam your sweet potatoes until cooked through – ensure that you do not overcook the potatoes, otherwise they will be too mushy for the recipe. (I steam my potatoes using a metal colander over a pot of boiling water – you could also use a steamer).
- Set the potatoes aside and allow them to cool completely.
- Preheat the oven to 200 degrees Celsius and line a medium sized baking tray with baking paper.
- Place your oats into a food processor and blend them to form an oat flour.
- Add the ground almonds, baking powder, cacao powder and cocoa powder to the processor and blend.
- Add the agave and vanilla extract to the mixture and blend.
- Add the cooled, steamed sweet potato to the processor and blend well – adding the hazelnut milk bit-by-bit.
- Add a pinch of salt (if desired) and blend until a smooth consistency forms.
- Scoop the mixture into the pre-lined baking tray and ensure that it is evenly spread and smooth on the top.
- Place the tray on the middle shelf of the oven, and bake for about 40-50 minutes. (Test it to make sure it is done by sticking the sharp part of a knife (or a skewer) into the centre of the mixture – if it comes out relatively clean, it is done). Ensure that you do not over-cook the brownies.
- Remove from the oven and allow to cool completely before slicing and serving (allow to sit for at least 1 hour).
- Slice into even squares using a sharp knife.
- Serve with fresh fruit and chocolate shavings.
- Keep in the fridge for up to 5 days.