Sweet potato brownies
If the rumours are true it began with a bat, so let’s instead indulge in some chocolate!
These delicious twists on the classic brownie are made with sweet potato and are completely vegan. Not only are they a great afternoon treat but also have minimal ingredients and are quick to prepare, vegan never tasted so good.
Serves: 12 pieces
Prep time: 10 mins
Cook time: 20 mins
1 medium sweet potato, cut into 2cm chunks
4 tbsp almond butter
1 tsp vanilla extract
2 ½ tbsp cocoa powder (make sure its vegan)
40g gluten free plain flour
1 tsp bicarbonate soda
¼ tsp salt
100g dark chocolate, roughly chopped (check to make sure its vegan)
Preheat the oven to 180°C fan or 200°C and line a baking tray with paper.
First, start by making a sweet potato puree by boiling the sweet potato for 5-7 minutes until soft. Once it is cooked, drain the potato and either mash it using a fork of mix it in the blender until smooth.
Place the puree in a bowl and whisk together with the almond butter and vanilla extract.
In a separate bowl combine the dry ingredients until they are evenly incorporated and then sieve this dry mixture into the wet ingredient bowl, mixing until it is all combined. Once you have an even batter you can stir in the chocolate chunks.
Pour the batter into the baking tray and bake in the oven for 20 minutes, the brownies should still be slightly soft as they are best enjoyed with a fudge like texture.
Leave to cool and then enjoy!
*If you don’t have any gluten free flour, you can use rice flour or oat flour as another gluten free alternative.
*If you do not follow a strict vegan diet, you can swap the almond butter for regular butter.
*Make sure that you don’t add too much salt when baking the brownies as it can affect the rise of the bake.
*We use chunky almond butter as it gives a more textured brownie but alternatively you can use any but butter, smooth or chunky.