Adding sweet potato to a dessert, now that is unheard of! But trust me, this creates a perfectly fudgy chocolate brownie with added health benefits. We have fibre, mineral and vitamins without any dairy or refined sugar - a bit different to our normal brownie but definitely still a crowd pleaser!
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1 medium Sweet potato, about 200g
- 2 1/2 tbsp Wholemeal flour
- 1 tbsp Flaxseed meal
- 1/2 tsp Bi-carb soda
- 2 ½ tbsp Cacao powder
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1/4 C organic coconut oil, or olive oil
- 1/2 C Maple syrup
- 1 Egg
- 1 tsp Vanilla extract
- 1/2 C Raspberries
- Preheat oven to 180°C and line a 20cm x 20cm tin with baking paper.
- Cut sweet potato into cubes and roast* until softened (about 20-30 minutes). Remove from oven and allow to cool.
- Add the cooked and cooled sweet potato to a blender and pulse until it is a paste.
- Place the pureed sweet potato in a large mixing bowl. Add the remaining ingredients (but only 1/4 C raspberries) and mix until combined.
- Pour batter into prepared baking ban and smooth with a spatula. Scatter the rest of the raspberries over the mixture and press down slightly.
- Bake for 15-20 minutes. Remove from the oven and let the brownie cool in the tin. Enjoy!
*If you want to save some time, instead of roasting the sweet potatoes you can cook them in the microwave or fry in a pan, as long as they become soft.
As with all these recipes, when I say let it cool, follow these instructions. If you mix hot sweet potato puree with the other ingredients, the cooking time will be affected. If you do not wait for the brownies to cool in tin, it will be uncooked because you haven't given it time to continue it's residual cooking in the pan.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.