Friday, 19 May 2017

Sweet Potato Brownies


Finding some healthy recipes that you actually want to eat is a real struggle. Quite possibly as hard as actually making them once finding! This recipe, however, you will definitely want to. These brownies will always turn out amazingly soft and gooey. They taste really good, despite tricking you into eating a vegetable for them and they still have that brownie smell from when you open oven that fills your kitchen.

With most convenience stores here in Taiwan stocking hot cooked sweet potatoes 24/7, this recipe takes very little time. If you cook your own, baking skin on in the oven and weigh the flesh once cooked and scraped from the skin. With this recipe also having few of the usual ingredients, it's gluten free, vegan and dairy free too so everyone can enjoy these.

Recipe

Ingredients:                                                                                                           (Makes 6 portions)

250g sweet potato, mashed
125g nut butter (I recommend using peanut, hazelnut or almond)
20g honey/ maple syrup
4 tbsp good quality cocoa powder
50g chopped nuts (hazelnuts or walnuts)
50g chocolate chips

Method:
  • Start by cooking the sweet potato. They work out best by baking then removing the flesh from the skin. Remember you need 250g after cooking, so cook some extra.
  • Melt the nut butter and honey together in a saucepan over a low heat.
  • Mix the sweet potato with the cocoa powder. Add the melted nut butter mixture until fully combined.
  • Mix through the chocolate chips and chopped nuts. 
  • Once all mixed press into a lined tin or tray. 
  • Bake in a preheated oven at 180 degrees for 20 minutes. 
  • You're looking for the top of the brownies to lose their shine and become dull.
  • Remove from oven and leave to cool. 
  • I like to enjoy my brownies whilst they're cooling. If you can't polish them all off in one sitting, store them in the fridge (but wait for them to cool down first!).

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