Sweet Potato Brownie Recipe

Sweet Potato Brownies (credits to minimalist baker.com)

Need a Valentine's gift to impress? Give this delicious sweet potato brownie recipe a go - sure to win over your Valentine (though we will definitely be keeping some for ourselves!)

Makes 12

Calories: 204
Carbohydrates: 24.4g
Protein: 4.4g
Fiber: 4g
Sugar: 12.8g

Ingredients

·        potato purée(see instructions)

·       160ml maple syrup

·       128g almond butter or peanut butter

·       1 tsp pure vanilla extract

·       22ml avocado oil (or melted vegan butter, melted coconut oil, or olive oil)

·       48g cocoa powder or cacao powder

·       1/4 tsp sea salt

·       1 tsp baking powder

·       60g oat flour (almond, coconut or all purpose will also work)

·       50g chopped raw pecans (or walnuts)

·       45g dairy-free chocolate chips (optional)

 

Method

1.  To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F / 190 C for 25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl. Set aside.

2.  Adjust oven temperature to 350 degrees F / 170 C and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

3.  To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.

4.  Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoop-able batter is achieved.

5.  Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

6.  Bake on the centre rack (at 350 F / 170 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the centre should come out mostly clean (a few crumbs are okay, but it shouldn't be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.

7.  Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.

 

For more delicious recipes head over to minimalistbaker.com