Sweet Potato Brownies

Ingredients

• 600 g sweet potatoes

• 210 ml nut milk/ dairy free milk - soy milk, macadamia nut milk

• 10 fresh medjool dates, pitted

• 200 g self-raising flour

• 1 tsp baking powder

• 100 g coconut sugar

• 50 g cacao powder

• 2 tsp flaky sea salt (divided)

• 200 g 70% dark chocolate (100 g melted + 100 g roughly chopped)

• 2 tbsp coconut oil

• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C fan-forced. Line a 25 × 20 cm brownie tin with baking paper.

2. Place sweet potatoes on a large baking tray and roast for 40–45 minutes until tender. Set aside to cool slightly. Reduce oven temperature to 160°C fan-forced.

3. Once cool enough to handle, peel the sweet potatoes (skins should slide off easily). Add flesh to a food processor with oat milk and dates, then blend until smooth.

4. In a large bowl, whisk together flour, baking powder, coconut sugar, cacao powder and 1 tsp of the sea salt. Add the sweet potato mixture, followed by melted chocolate, olive oil, vanilla, and chopped chocolate. Stir until smooth.

5. Pour batter into prepared tin and level the top. Bake for 20–25 minutes, until just set in the centre. Sprinkle over remaining sea salt and allow to cool completely before slicing.

Adapted from DE Sweet Potato Brownies. Shared here after trying it at home and loving the result.