Sweet Potato Brownies.

I apologise for the lack of treats being posted the last couple of weeks. Life has been getting in the way of baking.

Between being busy doing general life things I’ve also got a confession to make. Now, I know a baking blog is hardly the place to preach about eating too much sugar, but I do. Obviously I enjoy indulgence but I also enjoy eating healthily and try to strike a balance between the two. It’s not so much that I can’t control myself around a tray of brownies and more that I enjoy taste testing far too much. I’d probably rather eat a bowl of cake batter than the actual cake. So, to get back to the point I’ve been doing less baking and more cooking. Cooking is also far more forgiving of impromptu add-ins than baking and I find it dents my ego less as I’m generally successful. It was on one of my trips around the Internet in search of lunch-spirtation that I stumbled upon Deliciously Ella. I cannot fault her hummus, sweet potato dip, warm salads, anything I’ve tried for that matter. More importantly, the girl does dessert. Winner. Which leads me to the whole point of this blog post…

The sweet potato brownie

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I’ve never, ever, attempted a ‘healthy’ brownie before. I’ve always thought I’d much rather have the real deal but brownies everyday just doesn’t make me feel great. These sweet little squares mean you can quite literally have your cake and eat it too. They’re soft, fudgy, sweet and chocolatey – totally different to anything I’ve ever tried before. I couldn’t lie to you and tell you these are the perfect replacement for brownies, they don’t taste like the real deal but they are guilt free and pretty delicious!

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I’ve altered the recipe here and there because no one in my family has any kind of food intolerance. We tolerate all foods in equal measure. We love food.

  •  16 dates (I used kurma which are smaller than medjool)
  • 2 medium sweet potatoes (600g approx.)
  • 6 tbsp cocoa powder
  • ½ cup wholewheat flour (65g)
  • 3 tbsp maple syrup

Peel and then boil or steam your sweet potatoes until they’re really really soft Image

De-stone the dates and blend them with the cooked sweet potato in a food processor – you’ll end up with the most gorgeous orange paste which I may have enjoyed more than the brownies themselves. ImageImage

Add the rest of the ingredients and mix together

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Spoon into a brownie tray lined with baking paper

Bake at 180C for 25 – 30 minutes until a skewer comes out clean

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Leave to cool before slicing.

I let mine come to room temperature before transferring to the fridge and then slicing just like I do with other brownies.

 

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