Sweet Potato Brownies

Who knew you could get the fudge-like texture you love in a brownie, using steamed sweet potato as the main ingredient?

This fantastic sweet potato recipe is from the Christmas and Entertaining Cookbook that can be made ahead to serve over the holidays.

The kids can even help load the ingredients into the food processor (and lick the bowl, naturally).

It also works well as an edible gift, if you just wrap it nicely with baking paper and string, or pop it in a tin.

For more Christmas recipes like this, check out The Healthy Mummy’s Christmas and Entertaining Cookbook for more ideas.

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Sweet Potato Brownies

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Course

Desserts

Cuisine

Chocolate

Servings

Ingredients

• 600 g sweet potato peeled and diced
• 200 g fresh medjool dates pitted
• 1/2 cup reduced fat milk
• 1 free range egg
• 1/2 cup almond meal
• 1/2 cup cacao/cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4 cup wholemeal self raising flour

Course Desserts Cuisine Chocolate Servings Ingredients 600 g sweet potato peeled and diced 200 g fresh medjool dates pitted 1/2 cup reduced fat milk 1 free range egg 1/2 cup almond meal 1/2 cup cacao/cocoa powder 1/4 tsp salt 1 tsp baking powder 3/4 cup wholemeal self raising flour

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Instructions

1. Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly.
2. Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper.
3. Place sweet potato, dates and milk in a food processor and process until smooth.
4. Add egg, almond meal, cacao/cocoa and salt, and process until well combined.
5. Transfer to a large bowl. Fold through baking powder and flour until just combined.
6. Tip mixture into the prepared pan. Bake for 35 minutes, or until a skewer inserted in the centre comes out with just a few crumbs clinging to it.
7. Allow to cool in the pan for 20 minutes, then turn out onto a rack to cool completely.
8. Cut into 12 pieces to serve.

Recipe Notes

195 calories per serve