Sweet Potato Brownies 2.0
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 600g sweet potatoes
- 7 fl oz oat milk
- 10 Medjool dates
- 7 oz self-raising flour
- 1 teaspoon baking powder
- 3.5 oz coconut sugar
- 1.7 oz cacao powder
- 2 teaspoons flaky sea salt
- 7 oz 70% cocoa dark chocolate
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 180°C fan / 350°F. Line a 25 x 20cm / 8 x 10″ baking tin with baking parchment.
Step 2
Place the sweet potatoes on a large baking tray and roast for 40–45 minutes, until tender. Set aside to cool. Reduce the oven temperature to 160°C fan / 350°F.
Step 3
Peel the sweet potatoes (the skins should come off easily) and put them in a food processor, along with the oat milk and dates; blitz until smooth.
Step 4
In a large bowl, whisk together the flour, baking powder, coconut sugar, cocoa powder and 1 teaspoon of flaky sea salt in a large bowl. Add the sweet potato mixture, followed by the melted chocolate, olive oil, vanilla and chocolate chunks; stir until smooth, taking care not to over-mix the batter.
Step 5
Tip the batter into the baking tin and level with the back of a spoon. Bake for 20–25 minutes until just set. Set aside to cool completely in the tin, then sprinkle over the remaining sea salt and slice.
Step 6
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