Purple sweet potato brownies
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.
Servings 4 -6
Ingredients
- 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
Instructions
- 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.