I know | hear you saying sweet potatoe brownie that sounds awful!! Trust me its actually delicious!! Sweet potatoe is a super food which is dense in nutritious value, this yummy potatoe contains vitamin A (in the form of beta-carotene), vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. With the presence of vitamins C it is said that it produces collagen which helps maintain skin’s youthful elasticity, Vitamin D plays an important role in our energy levels, moods, and helps to build healthy bones, heart, nerves, skin, and teeth, and it supports the thyroid gland. Lots of good reasons to tuck into more sweet potatoes!!
Sweet potatoes are one of those rare vegetables that should not be eaten raw. And how better to eat sweet potatoe than as a brownie. I made the recipe recently using my heart shapped cake mould for my Aunt’s birthday. Guilt free treats I love them!
2 medium to large sweet potatoes (600g)
2/3 of a cup of ground almonds (80g)
1/2 a cup of buckwheat or brown rice flour (100g) -( I make my own buckwheat flour by sprouting buckwheat then dehydrating it for 24 hours and then grinding it using my vitamix but a much quicker option is just buy the flour in a local health store 🙂 )
14 medjool dates
4 tablespoons of raw cacao
3 tablespoons of pure maple syrup
a pinch of salt
1. Preheat oven to 180°. While oven is heating, peel, chop the sweet potatoes into small chunks and steam for 20 minutes.
2. Once they are soft and starting to fall apart place into blender with the dates. Blend until creamy.
3.Add the remaining ingredients to the blender and blend until all is well combined.
4. Place the mixture into a lined baking tray and into the oven for around 20 minutes until you can pierce the brownies and the fork comes out dry.
5. Remove from the oven and leave them sit for 10 minutes. Remove from tray and cut into brownies and let it sit for a few more minutes(if you can wait!)