Sweet Potato Brownies

Sweet Potato Brownies

Recipe by Marianne Harold

This is my paleo style take on Sweet Potato Brownies which get the tick of approval from my teenage children. It is a simple gluten free recipe sweetened with rice malt syrup and coconut palm sugar. If you have difficulties digesting fructose you can increase the quantity of rice malt syrup and eliminate the palm sugar. These brownies are quick to whip up and are perfect for picnics and lunch boxes.

 

Ingredients:

1 sweet potato (purple skin with white flesh), grated – you need between 2-3 cups grated.

1/4 cup of coconut oil

1/2 cup of coconut milk

2 medium sized eggs (I use three if the eggs are small)

2 tablespoons of rice malt syrup or coconut flower nectar (or raw honey if preferred)

1/2 cup of coconut palm sugar

1/3 cup of raw cacao powder

2 teaspoons of vanilla extract or vanilla powder

1/2 teaspoon of Himalayan salt

1 slightly heaped teaspoon of baking powder or baking soda (aluminium free)

2 to 2+1/2 tablespoons of coconut flour

4-5  Medjool dates, chopped (these are optional but when place in the middle of the mixture they give a caramelly centre and help the mixture to bind).

Chocolate Sauce

1/3 tablespoons of coconut oil

2-3 heaped teaspoons of cacao powder

3 teaspoons of rice malt syrup

Place all ingredients in a mixer and blend.

NB: You can also melt some good quality dark chocolate with coconut oil if you prefer!

 

Method:

  • Preheat oven to approximately 180 deg. C.
  • You want a medium heat and you may want to adjust the temperature according to your oven.
  • Grease a 23cm baking tray and line with baking paper.
  • Gently beat the eggs in a small bowl.
  • Combine the grated sweet potato, eggs, vanilla, rice malt syrup, coconut sugar, coconut oil and coconut milk in a large mixing bowl until well mixed.
  • Add cacao powder, baking powder, salt and stir to combine.
  • Then add the coconut flour.
  • If you add too much coconut flour it will make the brownies drier, so it is best to add a bit and then add more if you think the consistency is too runny.
  • Pour half the batter into the lined baking tray.  The sprinkle the chopped dates over the top.
  • Pour the rest of the batter into the tin and cook for 25-30 minutes.
  • Once cooked, remove the tin from the oven and cool on a baking tray.
  • Let the brownies cool for at least two hours as the mixture binds better.
  • Cut them into squares.
  • Serve with fresh berries and coconut yoghurt, or drizzle a little homemade chocolate sauce over the top.

 

Enjoy!