Sweet Potato Chocolate Brownies
Makes 12 brownies
Ingredients
4 large sweet potatoes, washed
6 tbsp nut butter of your choice (peanut or almond work really well). You can use either smooth or crunch nut butter depending on how you like the texture of your brownies. Use also 1 tsp of the nut butter oil.
Pinch of salt
4 tbsp cocoa powder
Optional extras:
4 tbsp maple syrup (taste the potato and if it’s sweet enough you don’t need to
add any maple syrup however all sweet potatoes differ in their sweetness)
1/2 tsp cinnamon powder
Pinch of nutmeg powder
100g fresh cranberries, washed (optional)
1/4 cup cacao nibs
Method
Pre-heat oven to 170C/350F
Wash the sweet potato really well and place on a flat baking tray. Bake in the oven for 45 minutes, until tender
Let the sweet potato cool down a little before removing the skin.
Keep the skin and roast these with a little oil and sea salt. These are great for healthy snacking as well as a replacement for bread croutons on top of soup (no waste!).
In a bowl, using a fork, mash the sweet potato flesh until smooth.
Add ALL additional ingredients of your choice.
Using a glass or deep dish baking tray (approx. 26cm length and 20cm width), put a piece of baking paper to cover the bottom before pouring the mixture into the dish.
Bake in the oven for 1 hour. until the mixture has firmed up.
Leave to cool and enjoy with some plant-based yoghurt, cream or ice-cream.
This is a super quick and easy dish to make and really nutritious when you need a sugar fix!