Sweet Potato Brownies
These sweet potato brownies are a satisfying, naturally nourishing treat. Sweet potatoes provide fibre to support gut health and are rich in beta-carotene, an antioxidant that the body converts to vitamin A. Dark chocolate contributes polyphenol antioxidants, including flavanols, which help protect cells from oxidative stress.
COOK TIME 30 MINUTES DIFFICULTY MEDIUM
PLANT POINTS 5
Ingredients
2 medium sweet potatoes (about 350–400g total)
150g Medjool dates, pitted
3 tbsp maple syrup
100g dark chocolate (70% cocoa), melted
2 tbsp cocoa powder or cacao powder
100g oat flour
75g self-raising flour
½ tsp fine sea salt
Optional topping
50g dark chocolate, melted
2 tbsp crushed pistachios
Method
1.
Preheat the oven to 180°C (160°C fan). Line a 20cm square baking tin with baking paper.
2.
Cook the sweet potatoes until very soft (either steam or microwave). Allow to cool slightly, then peel and mash until smooth.
3.
Soften the dates by placing them in a heatproof bowl and covering with boiling water. Leave for 10 minutes, then drain well.
4.
Blend the base by adding the mashed sweet potato, softened dates, maple syrup, melted dark chocolate, vanilla and salt to a food processor. Blend until smooth.
5.
Add the dry ingredients (oat flour, self-raising flour and cocoa/cacao powder) and pulse again until just combined.
6.
Transfer the mixture to the prepared tin and smooth the top with a spatula.
7.
Bake for 25–30 minutes, until just set with a slight wobble in the centre.
8.
Cool completely in the tin before slicing. Finish (optional): Drizzle with melted dark chocolate and sprinkle over crushed pistachios before serving.
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