I first posted this recipe well over two years ago, and the truth is that I’ve never been totally thrilled with it. It was always just “alright” (seconded by my family), and I’ve been too butt-lazy to improve it. Until last weekend, that is, when I had a sudden craving for sweet potato choccie brownies. As it turns out, all the recipe needed was zero banana to get rid of the too-wet-issue, a little coconut flour (I was too scared to use it a few years ago) to mop up any excess moisture and a bit more cacao. Easy peasy.
Even some of the most culinarily curious people screw up their noses and purse their lips when they hear “sweet potato chocolate brownies”, so I was really nervous when I took the brownies to work for colleagues to try the other day. The nerves quickly subsided when one of my young male colleagues took a bite and excitedly pronounced, “that shit is off its d***!”
Boo yah. Success!
This recipe calls for mashed sweet potato, but please don’t be mistaken: I learnt the hard way that not all sweet-taty-is created equal, especially when it’s going into a brownie. The first time I attempted these brownies circa 2013, I couldn’t be bothered waiting for the potato to roast, so I boiled the bejeezuz out of it until it was mashable. The flavour of the brownies was great, but the texture was more sad, soggy cake than fudgey brownie, and the only people who enjoy soggy cake are trifle fans. I am not a trifle fan.
Moral of that little ramble? ROAST YOUR SWEET POTATO!!!
Now, as content as I am with this recipe, please don’t expect these brownies to resemble your mum’s best chocolate brownie recipe too closely. After all, it’s the combination of brown sugar, butter and processed flour that gives brownies their characteristic chewy outer crust and fudgey centre, so if you remind yourself that this recipe is a wholesome and far healthier version, I’m sure you’ll love it.
Fudgey Sweet Potato Chocolate Brownies
Gluten free, grain free, Paleo, low fructose.
Contains egg and a small amount of FODMAPs (almond meal & coconut flour)
Makes 16 squares, or 8 bars (let’s be honest – you’ll eat two squares at a time anyway).
- 1 large sweet potato (to yield 370g roasted sweet potato flesh)
- 3 organic eggs
- 1/4 cup pure maple syrup
- 3 tbs melted coconut oil
- 1/4 cup natural nut butter (I use almond)
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/3 cup + 1 tbs raw cacao powder
- 1/2 cup almond meal
- 2 tbs coconut flour
- 1/3 tsp fine sea salt
- 1/2 cup walnuts (optional), roughly chopped
- 3 tbs dark choc chips (optional – they add a little refined sugar)
- Preheat the oven to 200*C. Wash and dry the sweet potato. Prick all over with a knife, place on a lined baking tray lined and roast until very tender, approximately one hour. Remove from the oven and reduce the temperature to 185*C.
- Cut a slit down the length of the sweet potato and scoop out 370g of flesh (try to not get any skin). In a large bowl, mash the sweet potato until no large lumps are left. Set aside to cool for half an hour.
- Line a 20cm square cake tin with baking paper. In a bowl, combine the eggs, oil, maple syrup, nut butter and vanilla and whisk until fully combined. Add to the mashed sweet potato and whisk vigorously until the mixture is as lump-free as possible.
- In another bowl, combine all the dry ingredients (except the choc chips, if using).
- Add the dry mixture to the wet mixture, folding gently until fully combined.
- Pour the batter into prepared tin and smooth the top over with the back of your spoon. Scatter over the choc chips, if using.
- Bake in the oven for 35-40 mins, or until a skewer inserted comes out clean, but not totally dry as you want the brownies to be fudgey.
- Allow to stand for 15 minutes before removing from the tray and cutting into desired portions.
- Store in an airtight container in the fridge for 4 days.