Fudgey Sweet Potato Brownies

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I know what you’re thinking… a vegetable?! WHAT. Wild. I see where you’re coming from, but let me reassure you the sweet potato plays a fundamental role in keeping these treats fudgey and moist. 

INGREDIENTS

  • 1 Cup sweet potato, roughly chopped

  • 2 Eggs, whisked

  • 1/4 Cup almond butter or peanut butter

  • 2 Tbsp oil of choice (extra virgin olive, sunflower, macadamia)

  • 1 Tsp vanilla extract

  • 1/3 Cup coconut sugar

  • 1/2 Cup cocoa powder

  • 1/4 Cup plain flour

  • 1 Tsp baking powder

  • 1/4 Tsp salt

  • 1/4 Cup flaked almonds

  • 50g Dark chocolate, roughly chopped

METHOD

  1. Boil sweet potato in a medium saucepan over high heat for roughly 8-10 minutes, or until just cooked through. Remove and mash well to remove lumps. Allow to cool.

  2. Preheat oven to 180°C/160°C fan-forced. Line base and sides of a 20cm x 20cm square pan with baking paper. 

  3. In a medium bowl, combine the sweet potato, eggs, nut butter, oil and vanilla extract. Whisk well until smooth. Add in the coconut sugar, cocoa, flour, baking powder and salt and stir until just combined. Gently stir in almonds and chocolate.

  4. Pour mixture into baking tray and cook for 25 minutes or until firm, but still a little soft to touch. Remove from oven and allow to cool for 10 minutes in pan before turning out onto a cooling rack.

Makes 16 Delicious Squares.