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Sweet Potato Brownies
Fudgy, gooey brownies sweetened with roasted sweet potato and Medjool dates.
Meg's tip: Let them cool fully in the tin before slicing, as they firm up as they cool.
Contains: Eggs, dairy, tree nuts (almonds). Always check labels for allergens.
Recipe
Serves one 10x7 inch tin · Prep 15 min · Cook 20 min roasting + 25 to 30 min baking
Ingredients
- 400g (14oz) sweet potato, peeled and chopped
- 10 Medjool dates, pitted (200g / 7oz)
- 150g almond flour (about 1.5 cups)
- 75g butter, melted and cooled
- 4 eggs
- 1 tsp baking powder
- 5 tbsp cocoa powder (27g)
- 100g dark chocolate chips
- Cream or Greek yogurt, to serve
Method
- Preheat the oven to 180°C / 350°F. Toss the sweet potato in a little oil and roast for about 20 minutes, until very tender. Let it cool.
- Blend the sweet potato and dates in a food processor until completely smooth.
- Add the butter, eggs, almond flour, baking powder and cocoa. Mix until well combined, then fold in most of the chocolate chips.
- Pour into a 10x7 inch tin lined with parchment. Level the top and scatter over the remaining chips.
- Bake for 25 to 30 minutes, until the top is set and the middle is still gooey. Cool fully in the tin before slicing, as they firm up as they cool.
- Serve with a spoonful of cream or Greek yogurt for extra protein.