When I make promises… I keep them!
Last time when I blogged about a baking recipe, I mentioned that I’ll be sharing my sweet potato brownies recipe with you… Today is the day!
We’re on what feels like day ‘trillion’ of lockdown – which came quicker (in days) than it did in $$$ for Jeff Bezos…
I’m still out here (in here, #StayHome) experimenting with my bakes, re-making my take on a Charlotte Crosby classic!
What you’ll need to make the sweet potato brownies
- 300g sweet potatoes (diced)
- 1 tbsp ground cinnamon2 heaped tbsp cocoa powder
- 2 medium free-range eggs
- 2 tsp vanilla extract
- 1 tbsp clear runny honey
- 4 dried dates
- 120g ground almonds
- 1 tbsp coconut oil
- 60ml boiling water
- A pinch of salt
- Honey greek style yoghurt (to drizzle on before serving)
How to make the sweet potato brownies
Preheat oven to 180°c (or gas mark 5) if you have a powerful oven, but 200°c if you don’t.
Cut sweet potatoes into chunks and sprinkle cinnamon on top.
Spray oil onto tin before adding the sweet potatoes, lightly spray them with oil before roasting for 15-20 mins (or until tender).
Once out of the oven, blitz them in a blender (or mash them by hand) until they reach a puree consistency.
Lower oven temperature to 170°c (or gas mark 3) – because you’ll be putting them in again, and you don’t want to burn them!
In a separate bowl mix together cocoa powder, salt and boiling water until a paste-like consistency forms. Once done, leave to one side.
In another bowl, crack two eggs and add four finely chopped (and de-seeded) dates, whisk in the honey and vanilla extract before adding the ground almonds, cocoa paste and sweet potato mash. Beat well to mix.
Finally, spray coconut oil (or rub butter) on base and sides of the tray (to stop brownies from sticking to it) before adding the batter to bake for approximately 20 minutes.
Once baked, leave to cool and then serve alongside honey or coconut greek style yoghurt.
This is quick, easy, healthy and quite tasty! What’s not to love!?