Directions
- 1Preheat the oven to 180ºC fan.
- 2Line an 8in (or 20cm) square tin with parchment paper.
- 3Peel and chop the sweet potato into 1.5 inch cubes.
- 4Steam or boil the sweet potato in a pot of water until fork tender.
- 5Strain and cool the sweet potato for about 20 minutes.
- 6Mash or blend the sweet potato to a puree.
- 7Add the 3 eggs, honey, vanilla, and melted butter to the sweet potato puree and blend well again.
- 8Pour the wet mix into a large bowl.
- 9Sieve in the plain flour, baking powder, and cocoa powder into the wet mix.
- 10Stir with a rubber spatula, being careful not to overmix.
- 11Add the chocolate chips and mix.
- 12Pour the batter into the prepared tin.
- 13Bake for approximately 25 minutes.
- 14Check if it's cooked with a cocktail stick; it should come out clean.
- 15Serve with vanilla yogurt and chia jam.
Ingredients
- 350 g raw sweet potato
- 250 g cooked sweet potato puree
- 3 eggs
- 0.75 cup honey/ agave syrup/ maple syrup
- 1 tsp vanilla extract
- 40 g fine dark cocoa powder
- 130 g plain flour
- 1 tsp baking powder
- 50 g butter, melted
- 100 g chocolate chips of choice
- vanilla yogurt
- chia seed jam
Equipment
8in (or 20cm) square tinparchment paperpotlarge bowlrubber spatulacocktail stick
Tips
- Don't overmix the batter.
- A little underbaked is good for the brownies.
- Store in an airtight container for 3 days.
- Freeze for up to 3 months and defrost for 1 hour on the counter.
- Warm in the microwave for a few seconds before serving.
- Serve with yoghurt, fresh cream, ice cream, or homemade chia berry jam.
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