I love sweet potato and have been thinking for a while now that I want to start experimenting with them for dessert. So when a friend invited me over for dinner I thought it was the perfect opportunity to try adding this decadently healthy starchy veg to something sweet. The result is these deliciously healthy brownies.
This recipe is adapted from the Eat, Drink Paleo version with a few modifications for consistency (and experimentation). Feel free to add your spin to it too!
– 1 medium sweet potato, grated or 2-2.5 cups
– 2 whole eggs
– 2 tsp vanilla extract
– 1/2 cup raw honey – you can add more or less for taste
– 1/2 cup of good quality olive oil
– 1 heaped tsp of gluten free baking powder
– 1/2 tsp baking soda
– 1 cup cacao powder (reduce quantity if you like a milder chocolate taste)
– 1 – 2 tbsp coconut flour
Preheat oven to 180 degrees.
Combine sweet potato, eggs, vanilla, honey and olive oil in a large bowl and stir until well combined. Add baking powder & soda and stir. Finally add cacao. After this add coconut flour, keeping an eye on consistency, you may add only 1 tablespoon to get the right consistency, too much will make the batter “dry”.
Cook for 25-30 mins (mine were done at 25) and cool for a further 10.
Enjoy hot or cold. Either drizzled with some melted good quality chocolate or served with cream.