FLOURLESS SWEET POTATO BROWNIES

This recipe of the week is coming a little soon after the previous one, however I just had to share these delicious brownies! I brought a few into the studio yesterday and they were very well received! It was my first time experimenting with sweet potato as a brownie base and I was thoroughly pleased at the result. I have opted to make this recipe dairy free however you could use cows milk and I encourage you to if you are not intolerant or allergic. Whilst this recipe isn't uber sweet as the only natural sugar added is maple syrup and vanilla extract it is a very healthy alternative to the classic brownie. If you are a doubter of sweet potato with chocolate I dare you to try this, as the potato adds a level of creaminess that flour does not! Lastly, make sure you READ STEP 6 (the last step) very carefully or your brownies could not turn out properly! You have been warned! 

INGREDIENTS

• 500g sweet potato, peeled & cut into small (around 3cm), even chunks
• 1 tablespoon extra virgin olive oil, for greasing 
• 1/4 cup cacao
• 1 teaspoon vanilla extract
• pinch of sea salt
• 1 teaspoon regular or gluten free baking powder
• 2 eggs, preferably free-range, beaten
• 1/2 cup desicated coconut
• 3 tablespoons organic / natural maple syrup (not flavoured)
• 1/2 cup almond meal
• 1/4 cup unsweetened almond milk

COOKING 

1. Preheat a fan forced oven to 180 degrees celsius. 

2. Bring a medium saucepan filled halfway with water to the boil over high heat, covered. Whilst the water is boiling, peel & cut the sweet potato. Once boiled, add the sweet potato and boil for around 12-13 minutes or until the potato is tender. Remove from the heat and drain under cold running water in a colander. 

3. Whilst the potato is boiling, grease a baking tray with the oil and then line with baking paper. The baking tray I used was around 29 cm x 20 cm. 

4.  Whilst the potato is boiling, pour all the remaining ingredients in a medium mixing bowl and stir well to combine. 

5. Once the potato has been cooked and drained, mash well in a large mixing bowl. I don't mind there being a few chunky bits in my brownies, however if you do you can spend a few extra seconds mashing for a smoother consistency. Add the prepared batter from step 4 to the mashed potato and stir well to combine. 

6. Pour the brownie batter into the prepared baking tray. It will be quite thick! Spread out the batter evenly with a wet spatula. Bake in the oven for 25 minutes or until the top of the brownie has just started to brown. This next part is SO IMPORTANT: remove the tray from the oven and leave the brownies to cool completely before cutting up into individual brownies. If you try to handle the brownies before they have completely cooled, they will fall apart. Remember that there is no flour holding the brownies together! The brownies need this cooling time to continue to cook! 

Total Preparation & Cooking time / around 50 minutes plus cooling time!

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