Want to know how to make your brownies so deliciously moist and sweet without loading the mix with refined sugar and butter…..the trick comes in adding an unlikely ingredient in the form of sweet potato. Sweet potato adds a lovely natural sweetness along with a whole heap of nutritional goodness that typical brownies usual don’t offer. I first came up with recipe as a way of trying to get my cherubs to eat more vegetables. I add vegetables to everything. Some creations work, others not so much. But this one is winner every single time I bake it.
This recipe is a great option for a ‘safe school snack’ as it contains no nuts and will provide stable energy throughout the day due to a balanced combination of complex carbohydrates and health fats. The kids will have absolutely no idea that the main ingredient is a vegetable. Winning!
Makes 16 brownies
- 2 medium sweet potato, finely grated (2 cups) with the moisture squeezed out
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/3 cup honey
- 2 tsp vanilla essence
- 1/2 cup raw cacao
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp coconut flour
- Preheat oven to 185°C
- Combine potato, eggs, vanilla, honey and coconut oil in large mixing bowl and stir together
- Add cacao powder, baking powder, baking soda and stir
- Finally add in coconut flour and stir until well combined
- Pour mixture into square cake tin
- Cook for 25-30 minutes
- Cool in tin for 10 mins prior to cutting and enjoying.
For an added element of deliciousness, mix together 1/2 cup melted organic dark chocolate and 1/4 cup coconut oil and pour over the top of the cooked and cooled brownie cake. Place in the refrigerator to set before cutting.