When you're hankering for something sweet and luscious but still want to be healthy? This Sweet Potato Brownie recipe has your back. They have the texture of a real brownie, chewy and dense. Using cacao butter gives them a real richness, making you feel completely satisfied afterwards. I'd been wanting to have a go at making sweet potato brownies for a long time and am not sure why it took me so long to get on board, they're great!
When I originally created this recipe, I only added 2 tablespoons of maple syrup to the entire recipe. This is because over the years, my sensitivity to sweet foods has heightened. Meaning, I am able to add less and less sweetener to my bakes without finding it bland. This has really taken years, which I am totally ok with. I am really passionate about taking small steps over a long period of time to make positive changes to our diets and lifestyle. If we go in too fast, it's more likely that the positive changes won't stick for very long. Low and slow I say.
I would suggest, if you're just starting out in trying to reduce sugar then adding the optional ¼ cup coconut sugar would be a good idea. It's unrefined and contains more nutrients then refined cane sugar. While coconut sugar is still sugar, it is a much healthier, wholefood alternative to refined white sugar.
Anyway, back to the brownies! I store these babies in the fridge because I live in Queensland which means things spoil quickly. I always know if something is a success because my kids will go nuts over it. And that is exactly what they did with these brownies (even with only 2 tablespoons of maple syrup, say whaaaaaat). If you're wanting to really go all out (which, by the way, I am alllll for) then add some choc chips. Go on, do it! I think half a cup of organic dark choc bits should suffice. For some serious, serious decadence I would suggest serving these babies warm with some coconut ice cream and strawberries. Drool.
These Brownies are filled with goodness. From the antioxidants in Cacao powder, the good fats in cacao butter, the protein in the almond meal and complex carbohydrates in the sweet potato. This is a treat that is perfect for that 3pm slump. Sugar cravings are really common around 3pm as our melatonin naturally drops and we start to feel a bit sleepy and low in energy. The complex carbohydrates, good fats and protein will help to stabilise the blood sugar levels while providing energy to get through the afternoon.
- 500 grams sweet potato
- 2 tblsp pure maple syrup
- ¼ cup coconut sugar optional
- 2 teaspoon baking powder aluminium free
- 1 ½ cups blanched almond meal
- ½ cup cacao powder
- 70 grams cacao butter
- 70 grams cashew butter
- ½ cup cold pressed coconut oil
- Preheat the oven to 170 degrees Celsius.
- Peel and chop the sweet potato into small cubes.
- Place into the top of a double steamer with water in the bottom saucepan. Place the lid on top and bring to the boil. Steam until the sweet potato is tender and easily broken apart with a fork.
- While the sweet potato is cooking add the cacao butter to a small saucepan on a very low heat.
- Continue stirring the cacao butter until completely melted and then add the cacao and cashew butter. Whisk until smooth.
- Add the coconut oil and maple syrup to the cacao butter mixture, whisk and then set aside.
- Place the sweet potato into a food processor and process until it resembles a very smooth puree.
- In a mixing bowl combine the almond meal, baking powder and coconut sugar (if using).
- Pour in the sweet potato and chocolate mixture and mix until well combined.
- Tip the brownie mixture into a baking paper lined slice tin and bake in the oven for 30 minutes or until the brownie springs back when gently pressed in the centre.
- Remove from the oven and allow to cool for 10 minutes before slicing.