Sweet potato brownies
Difficulty: MediumServings
12
brownie squaresPrep time
25
minutesCooking time
40
minutesCalories per serving
335
kcalTotal time
1
hour5
minutesThese brownies are delectable, rich and fudge-y. Sweet potatoes works its magic by making these brownies super soft and moist to eat.
Ingredients
3/4 cup rolled oats flour
1/2 cup smooth peanut butter
3/4 cup cacao powder
1/4 cup ground roasted hazelnut flour/powder
2 tbsp coconut oil
450 grams boiled and mashed sweet potato
1/4 cup of boiled sweet potato water
1 tsp baking powder
1/4 tsp salt
100 grams mejdool dates
10 tbsp maple syrup or agave nectar or honey
1 tsp pure vanilla extract
1/4 cup roasted roughly-chopped walnuts (or pecans or hazelnut)
(Optional) 1/4 cup roughly-chopped semi-sweet chocolate chunks
Directions
- Pre-heat the oven to 180 degree Celsius/350 degree Fahrenheit/Gas mark 4
- Line a 9 inch square baking tin with a parchment paper and keep aside
- Pulse the mejdool dates and boiled sweet potato until well combined
- In a large bowl combine the oat flour, hazelnut flour, cacao, salt and baking powder
- Transfer the sweet potato and date mix into a bowl. Add melted coconut oil, maple syrup, vanilla extract and peanut butter and mix together until well combined
- Mix ingredients from steps 4 & 5 together into the bowl
- (Optional) Fold the chopped walnuts/pecans/hazelnuts and semi sweet chocolate chunks into the brownie mix
- Transfer the brownie mix to the lined baking tin and spread evenly
- Sprinkle over some chocolate chunks and roughly chopped walnuts
- Bake the brownie at 350 degree F, 180 degree C, Gas mark 4 for 40 minutes or until the skewer inserted into the centre comes out clean. Bit of crumbles on the skewer is absolutely fine.
Notes
- Enjoy this brownie on their own or with a scoop of salted caramel or vanilla ice cream
The healthiest brownie recipe I’ve seen online.
I loved this recipe full of nutrients and best for vegans.