I have tried a few recipes for Sweet Potato Brownies and this one ticked the most boxes for me! It is Gluten Free and contains Oats, Hazelnuts and Dark Chocolate – some of my favourites! The ingredients are all store cupboard items and you would never dream that they contained vegetables (aka sweet potatoes) when you taste them. These are definitely a more healthy dessert or treat. However they do contain some glucose in the maple syrup of course, so don’t eat them all at once. Maple Syrup (100% Pure) has a lower score than processed sugar on the Glycemic Index and actually contains anti-oxidants and nutrients including Manganese, Zinc, Calcium, Potassium, Iron and Magnesium. This makes it a much healthier alternative and we have included fibre (Oats) and Protein (Almond Butter & Nuts) which help to release the glucose more slowly into the blood, avoiding sugar spikes. They are super easy to make and delicious…
Mashed sweet potato (approx 3 small sweet potatoes – 1 Cup)
Maple syrup – 2/3 Cup
Almond butter – 1/2 Cup
Vanilla extract – 1 Teaspoon
Olive Oil – 1 1/2 Tablespoons
Cacao powder – 1/2 Cup
Sea salt – 1/4 Teaspoon
Baking powder – 1 Teaspoon
Oat flour – 2/3 Cup (You can make this by whizzing oat flakes)
Dark Chocolate Chips or Cacao Nibs
Chopped Hazelnuts (or other nuts)
• Cut the sweet potatoes in half lengthways, brush the cut sides with oil (optional) and add to a parchment-lined baking sheet.
• Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. When cooled scoop out the flesh and mash in a mixing bowl and set aside.
• Reduce oven temperature to 175 degrees C and line an 8×8-inch baking tin (or similar-size pan) with parchment paper.
• Add the mashed sweet potato, maple syrup, almond butter, vanilla extract, and oil to a large mixing bowl and stir to combine.
• Next add the cacao powder, sea salt, and baking powder and stir to combine.
• Then add the oat flour and stir until you have a thick batter.
Transfer the batter to the parchment-lined baking tin and spread into an even layer using a spoon.
• Spread the chopped nuts and cacao nibs or chocolate chips over the top.
• Bake on the middle rack for approximately 30 minutes.
• Check if fully baked by inserting a toothpick into the center to see if it comes out mostly clean.
• Remove from oven and let cool in the pan for 30 minutes – 1 hour.
Lift out of pan and slice.
Enjoy the Sweet Potato Brownies warm or room temperature. Leftovers can be stored covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.
Brownie Recipe inspired by http://Fudgy Sweet Potato Brownies (V/GF) – Minimalist Baker Recipes