Photo: Clare Winfield
Sweet Potato Brownies
Makes 10–12 brownies
These brownies have consistently been the most popular recipe on my blog. They’ve had more than double the number of hits of the next most popular recipe and I’ve seen thousands of my readers’ photographs of them on Instagram! There’s a good reason for all this love, though— the brownies are divine. I know it sounds strange to put vegetables into sweet dishes, but sweet potatoes taste more like dessert anyway and they create the gooiest consistency!
2 medium-large sweet potatoes (about 10 ounces each)
14 Medjool dates, pitted
¾ cup plus 2 tablespoons ground almonds (about 3 ounces)
¾ cup plus 1 tablespoon buckwheat or brown rice flour (about 3½ ounces)
4 tablespoons raw cacao powder
3 tablespoons maple syrup
Pinch of salt
Preheat the oven to 350°F (convection 300°F).
Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart, remove them and add them to a food processor with the dates. Blend until a smooth, creamy mix forms.
Put the remaining ingredients into a bowl before mixing in the sweet potato and date combination. Stir well.
Place the mix into a parchment paper–lined baking dish and cook for 20–30 minutes, until you can pierce the brownie cake with a fork and bring it out dry. Remove the dish from the oven and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!
Top tip: If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.
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