Sweet Potato Brownies!

Usually when making “healthy alternatives” to popular desserts, I try to remember that the healthy version just won’t taste as good as the original recipe.  Oh man, sweet potato brownies are the exception.  They actually taste much better, in my opinion.  They are as sweet and rich, but they don’t leave you with that horrible sugary coating on your teeth afterwards.  Barf.

Here is my favourite sweet potato brownie recipe.  A lot of the ones online are either a bit too fussy or a bit too straightforward, so I have developed a little recipe of my own, taking elements from both types.

DSCF4130
These carbs. So complex.

Ingredients

2/3 sweet potatoes

125g of plain flour

1tsp baking powder

1tsp salt

A dash of vanilla extract

2 eggs

200g of honey (More or less.  I have used 300g before and they were lovely if a little high in sugar.  I feel like making these too sugary defeats the purpose of making a healthy brownie in the first place.  The sweet potato adds some sweetness too!  Any lower than 150 and it’s too savoury.  I would say the ideal amount is 200-250g.)

A pinch of salt

50g cocoa powder

Hazelnuts, almonds, dried cranberries or anything else you can think of!

Method

  1. Scrub and wash the sweet potatoes.  Then, pierce them all over with a fork and pop them in a microwave for about 9 minutes, turning them once.  Leave them to one side to cool.
  2. Combine all of the dry ingredients.
  3. Whisk the eggs and then combine them with other ingredients, wet and dry.  Some recipes recommend whisking the honey into the eggs for texture reasons, but honestly I can’t tell the difference at all and you end up losing quite a bit of honey when transferring between bowls.
  4. Transfer the flesh of the sweet potato into your mixture and blend.  At this stage you should throw in your toppings, if you choose to use them.
  5. Spread your mixture into lined baking dishes and put them in the oven at 180 degrees Celsius.  The mixture won’t rise a lot, so don’t worry about it spilling over.
  6. After 20 minutes, poke a skewer into your brownies.  If it comes out wet, leave them in the oven for another 10 minutes or so, before removing and placing on a cooling rack.

This recipe is absolutely scrumptious.  You can tweak it to suit yourself as well, so long as you don’t forget to cook the sweet potatoes before adding them to your batter.  Yes, I did that.  It was utterly vile.

Hope you enjoy.  Your brownies should turn out something like this!

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Drool.
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2 thoughts on “Sweet Potato Brownies!

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