Sweet Potato Brownie

I have words, many words of affirmation I could say about these brownies. It is a recipe that ticks every box. Healthy, lunchbox friendly, delicious and quite simple to make with lots of options for substitution depending on what you have on hand. Since first making this recipe my fridge has not been without them. Everybody (even the most picky in our family) have devoured these. Everybody that indulges loves these and it’s only after I let them know these are made on sweet potato. I have pimped them with raspberries, added rose petals and pistachio or simply dusted with cocoa and served with fresh berries and springs blossoms.

These are a great option for cooking with or for people with multiple allergies or intolerance. They are dairy free, gluten free and nut free can be made Paleo, great for vegetarians and if the honey is sub-ed with rice malt syrup can be eaten on a fructose free diet.

With the main ingredient being sweet potato that not only gives the brownie a beautiful texture, it also imparts sweetness. Sweet potato may seem a little quirky, but think pumpkin pie an American classic dessert. The use of sweet potato also means that little added sweetener needs to be added.

I encourage you all to give these a try. They are truly amazing. And if you do, feel free to share your creation with me on social media by taging @thekrookedspoon or #thekrookedspoon.

Sweet Potato Brownie

servings="20" time="Prep 5 mins Cooking 25-30 mins

Ingredients

• 2-3 cups grated raw sweet potato skin peeled if prefer
• 2 eggs
• 1/2 cup raw cacao powder or unsweetened cocoa powder
• 2 1/2 tablespoons of besan flour or any other flour of choice
• 1/2 cup coconut oil - melted or any oil of choice or combo of
• 1/3 - 1/2 cup honey depending on sweet taste or any other syrup sweetener
• 1 tsp bi carb soda
• 1 tsp baking powder

Instructions

• Line a square brownie pan with silicone paper and preheat the oven to 150C (fan forced)
• In a bowl combine all the ingredients and mix until full incorporated with each other.
• Pour into the lined square brownie pan and place in the preheated oven on the middle shelf.
• Cook for 25 -30 minutes until just set in the center. The more you cook the more cake like it becomes.
• Cool in the pan and then refrigerate. Once chilled slice and serve.
• Keep in an air tight container in the fridge.

Notes

I have made these brownies studded with raspberries. It was amazing but did need an extra 5 or so minutes to cook to compensate for the added fruit.

Besan flour is milled chickpeas you can find it in most health food stores, good supermarkets, Indian grocers and online. If you can't find it anywhere feel free to substitute for any other flour or meal.

Any combination of oil works in this recipe, I often use a combination of coconut and olive oil. But nut oils would work great and impart a beautiful flavour through the brownie (it's just not lunch box friendly for us, our schools are nut free)