Sweet Potato Brownies

Sweet Potato Brownies

These sweet potato brownies are still a bit carby but better than your regular sugary, flour based brownie. They’re a brilliant option if you happen to have a small boy in the house who loves chocolate and sweet potato.

makes about: 12 squares
takes: 40 minutes
250g (9oz) roast sweet potato
200g (7oz) dark chocolate
200g (7oz) almond meal
1/8 teaspoon pure stevia powder*
4 eggs
pinch salt

1. Preheat your oven to 180C (350F) and line a rectangular slice pan (approx 18cm x 27cm / 7in x 10.5in).

2. Whizz cooked sweet potato, chocolate, almond meal, stevia, eggs and salt in a food processor until you have a smooth mixture.

3. Spread mixture over the base of your prepared tin. Bake for 15 minutes or until the brownies feel firm on top.

4. Cool in the tin then chop into squares.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 2-3 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side, add more.

no food processor? – melt chocolate and mash everything together with a fork.

no roasted sweet potato? – just scrub whole sweet potato and roast for 45mins to 1 hour at 180C (350F) or until really soft.

different veg – try roast butternut squash or roast beets. You could also use raw grated carrot, zucchini or parsnip if you really want to explore the world of vegetable brownies.

less patchy – the chocolate can be a bit chunky through these brownies so if you prefer a more uniform look, melt the chocolate before adding to the food processor.

short on time – make these Quick Raw Brownies instead.

low-carb / nut-free – make these coconut brownies instead (I actually like them better!).

Shelf Life / Storage

Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.

Waste Avoidance Strategy

sweet potatoes – will keep for months in the pantry in a brown paper bag or sack.

dark chocolate / almond meal / pure powdered stevia / salt – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.