These purple sweet potato brownies are a healthier gluten-free, refined sugar-free alternative to regular brownies. They are a great way to sneak vegetables into dessert.
If you have never had or seen purple sweet potatoes before you will be surprised to know that even though their skin is purple, their flesh is white. Hence, they are also known as white sweet potatoes. They are starchier than regular (orange) sweet potatoes, making them great for desserts.
The sweet potato will provide some sweetness to the batter but you will need some sweetener as well. I recommend using any natural granulated or powdered sweetener (e.g. stevia and/or monk fruit). You can also use sugar if you prefer, but you might to adjust quantities to taste.
Purple sweet potato brownies
- 1/2 cup mashed purple sweet potato
- 2 large eggs
- 4 tbsp melted salted butter (or unsalted + pinch of salt)
- 1 tsp vanilla essence
- 1/2 cup almond meal
- 1/3 cup cocoa powder, sifted
- 4 tsp natural sweetener
- cacao powder for dusting (optional)
- If you haven’t read the recipe carefully and you haven’t cooked your sweet potato, go ahead and do this first. My preferred method is to roast it: wrap it in foil (washed and unpeeled) and roast in a moderate oven until very soft (about 40 minutes). You can also peel it, chop in large chunks and steam it until soft. Whichever method you use, mash with a fork and measure the required amount.
- Preheat oven to 180°C (fan-forced).
- In a bowl, whisk the eggs, butter and vanilla essence.
- In another bowl, mix almond meal, cocoa powder and sweetener until well combined.
- Mix the wet and dry ingredients. Add the sweet potato and mix well.
- Line a small baking tray or loaf pan with baking paper. Pour batter and even out the top.
- Bake for 12-15 minutes, until it feels firm to the touch but hasn’t dried out.
- Dust with sifted cacao powder if desired and enjoy with a cup of your favourite hot beverage.