Healthier Sweet Potato Brownies

25 mins
Serves 16
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Directions

  1. 1Preheat the oven to 180ºC fan.
  2. 2Preheat the oven to 180ºC fan.
  3. 3Preheat the oven to 180ºC fan.
  4. 4Line an 8in (or 20cm) square tin with parchment paper.
  5. 5Line an 8in (or 20cm) square tin with parchment paper.
  6. 6Line an 8in (or 20cm) square tin with parchment paper.
  7. 7Peel and chop the sweet potato into 1.5 inch cubes.
  8. 8Peel and chop the sweet potato into 1.5 inch cubes.
  9. 9Peel and chop the sweet potato into 1.5 inch cubes.
  10. 10Steam or boil the sweet potato in a pot of water until fork tender.
  11. 11Steam or boil the sweet potato in a pot of water until fork tender.
  12. 12Steam or boil the sweet potato in a pot of water until fork tender.
  13. 13Strain and cool the sweet potato for about 20 minutes.
  14. 14Strain and cool the sweet potato for about 20 minutes.
  15. 15Strain and cool the sweet potato for about 20 minutes.
  16. 16Mash or blend the sweet potato to a puree.
  17. 17Mash or blend the sweet potato to a puree.
  18. 18Mash or blend the sweet potato to a puree.
  19. 19Add the 3 eggs, honey, vanilla, and melted butter to the sweet potato puree and blend well again.
  20. 20Add the 3 eggs, honey, vanilla, and melted butter to the sweet potato puree and blend well again.
  21. 21Add the 3 eggs, honey, vanilla, and melted butter to the sweet potato puree and blend well again.
  22. 22Pour the wet mix into a large bowl.
  23. 23Pour the wet mix into a large bowl.
  24. 24Pour the wet mix into a large bowl.
  25. 25Sieve in the plain flour, baking powder, and cocoa powder into the wet mix.
  26. 26Sieve in the plain flour, baking powder, and cocoa powder into the wet mix.
  27. 27Sieve in the plain flour, baking powder, and cocoa powder into the wet mix.
  28. 28Stir with a rubber spatula, being careful not to overmix.
  29. 29Stir with a rubber spatula, being careful not to overmix.
  30. 30Stir with a rubber spatula, being careful not to overmix.
  31. 31Add the chocolate chips and mix.
  32. 32Add the chocolate chips and mix.
  33. 33Add the chocolate chips and mix.
  34. 34Pour the batter into the prepared tin.
  35. 35Pour the batter into the prepared tin.
  36. 36Pour the batter into the prepared tin.
  37. 37Bake for approximately 25 minutes.
  38. 38Bake for approximately 25 minutes.
  39. 39Bake for approximately 25 minutes.
  40. 40Check if it's cooked with a cocktail stick; it should come out clean.
  41. 41Check if it's cooked with a cocktail stick; it should come out clean.
  42. 42Check if it's cooked with a cocktail stick; it should come out clean.
  43. 43Serve with vanilla yogurt and chia jam.
  44. 44Serve with vanilla yogurt and chia jam.
  45. 45Serve with vanilla yogurt and chia jam.

Ingredients

  • 350 g raw sweet potato
  • 350 g raw sweet potato
  • 350 g raw sweet potato
  • 250 g cooked sweet potato puree
  • 250 g cooked sweet potato puree
  • 250 g cooked sweet potato puree
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.75 cup honey/ agave syrup/ maple syrup
  • 0.75 cup honey/ agave syrup/ maple syrup
  • 0.75 cup honey/ agave syrup/ maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 40 g fine dark cocoa powder
  • 40 g fine dark cocoa powder
  • 40 g fine dark cocoa powder
  • 130 g plain flour
  • 130 g plain flour
  • 130 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 50 g butter, melted
  • 50 g butter, melted
  • 50 g butter, melted
  • 100 g chocolate chips of choice
  • 100 g chocolate chips of choice
  • 100 g chocolate chips of choice
  • vanilla yogurt
  • vanilla yogurt
  • vanilla yogurt
  • chia seed jam
  • chia seed jam
  • 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.