On Friday I made sweet potato brownies at the request of my brother who had been told that they are delicious despite being good for you. Now I’ll be honest, the ones that made were not the gluten free, sugar free sweet potato brownies that it is possible to make. Next time however, I will make the super healthy sweet potato brownies.
Sweet potato brownies are delicious and much cheaper to make than the chocolate brownies I usually make which are so rich and decadent that you only need a tiny piece. They were really squidgy and you would never know that they contain sweet potatoes. They were sampled by a selection of brother’s friends all of whom seemed to enjoy them so next time you’re thinking of making chocolate brownies, why not make these?
I used this recipe from a lovely blog called Rope Knits, http://www.ropeknits.com/2012/01/sweet-potato-brownies/, that I found via Pinterest.
4tbsp sunflower/vegetable oil (or an oil of your choice)
2/3 cup cocoa powder (I used Green & Blacks, it’s my favourite)
1/2 cup plain flour
1/4tsp baking powder
1 cup sugar
2/3 cup sweet potato puree (about two small sweet potatoes)
1 1/2tsp vanilla extract
Preheat the oven to 170.
Stir the cocoa powder into the oil. It will look quite dry but don’t be alarmed. Add the vanilla extract and stir in.
In a separate bowl, mix together the flour, baking powder and salt. Then stir in the sugar and sweet potato puree. Again, it will be quite a stiff mixture.
Add the flour and sweet potato mixture to the cocoa powder mix. Mix thoroughly until the mixture is smooth and there is no visible flour. At this stage the two mixtures will slacken and combine nicely.
Pour into a greased 8 inch square pan and bake for about 20 minutes. The surface of the brownies will look barely dry and when you insert a skewer it will come out with a few moist crumbs on it. Leave to cool in the pan before cutting into squares and serving. I like mine with a cup of tea.