It’s a new year, so I thought I’d bring you something different for this next instalment. Sweet potato brownies. I saw these in a health cookbook and thought, this cannot be a real thing. I had a few wee tatties that were past their best so I thought I’d better put this recipe to the test.
Most recipes say you need to have a food processor for this. Most of us probably don’t have one of these so believe it or not, I used a normal potato masher. You just need to make sure you really mash up the potato PLUS it’s a good wee workout for your arms, trust me.
You will need:
- 2 large sweet potatoes
- ¼ cup cocoa powder (preferably dark)
- 2/3 cup of ground almonds
- 3 tbsp. maple syrup
- 12 dates (pre-soaked in boiling water)
- ½ cup of brown flour (or buckwheat flour if you want to be really posh)
You don’t need to stick to these measurements precisely and if you want them super chocolatey, addmore cocoa powder!
Preheat the oven to 180 and then peel yer tatties. Cut them into small cubes and blast in the microwave for about 8 minutes, or until they’re really soft.
Drain off the pre-soaked dates and chuck them in a big bowl.
Once your sweet potato is nice and squidgy, chuck it into the bowl with the dates and get your tattie masher at the ready. (You can also blend them with a smoothie maker if you have one).
When all the lumps have been mashed out of your tatties and dates, chuck in all of the other ingredients and stir well.
Put it all into a greased baking dish and cook for about twenty minutes, or until you think they’re ready (they should still be slightly squidgy in the middle).
Remove the tray from the oven and let it cool down for about 15 minutes. Don’t be tempted to tuck in yet because this is an important part in letting the brownies set!
Then once that’s done, take them out of the tray and scran until your heart’s content.
There you have it, a wee healthy take on a kitchen fave. More tips from one kitchen novice to another coming your way next week so stay tuned!