Sweet Potato Brownies
Ingredients
Potato/ chocolate Mix
-1 large cooked sweet potato – stil warm skin removed and mashed
-1 bar of 85% dark chocolate (I use Green & Blacks)
-60g of melted coconut oil
Dry ingredients
-2 heaped tsp cinnamon
-50g ground almonds ( though if nut free substitute for additional 10g of coconut flour)
-20 g coconut flour
-2 tbsp pure cocoa (I use Green & Blacks)
-1½ tsp baking powder
-½ tsp salt
Egg Mix
-2 tbsp maple syrup ( roughly 30g)
-1 tsp quality vanilla extract ( ideally those in dark glass bottle)
-4 medium organic free range eggs
-Zest of one orange
-2 tsp honey ( around 10g)
Reserve
-2-4 tbsp milk / coconut milk to loosen if needed
Instructions
1. Preheat your oven to 175°C–180°C and grease or line a 24 x 20 cm baking dish.
2. Potato/ chocolate mix - quarter and cook the sweet potato( microwave or oven), remove skin and mash. Bash chocolate in packet then add to melted coconut oil and warm potato flesh. Mix together in a food processor until smooth.
3. Weigh out dry Mix cinnamon, almond flour, coconut flour, cocoa powder, baking powder and salt
4. Egg mix – in another bowl whisk eggs, honey, maple syrup , vanilla extract and zest until pale and full of bubbles, then add in chocolate/ potato mix and blend.
5. Stir in the dry mix, if too stiff then loosen with milk, you are looking for a cake like batter
6. Pour into tray and bake for about 35 mins. Allow to cool before serving. Don’t expect much of a rise these will be dense and gooey.