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Hi! I'm Ashley! Learn more about me + Nourish Me Mum here


Sweet Potato Brownies

Sweet Potato Brownies

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There is a local restaurant that makes the most amazing ‘seasonal’ brownies. Sometimes they are zucchini, sometimes sweet potato, on occasion black bean, but they are always gluten, dairy and refined sugar free.

They have the best texture and a little chia seed crunch and are completely NOT sweet! I love that the sweetness isn’t really the draw here. They are just sweet enough to stray well away from the savoury category, without going into the uber-sweet brownie territory that you get with many recipes.

I’ve been wanting to re-create this dish at home for years. So here it goes… Not too sweet, chewy, chia crunch (optional) Sweet Potato Brownies for the not so sweet, sweet tooth!

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SWEET POTATO BROWNIES

INGREDIENTS 

  • 2 cups cooked, cooled, and mashed sweet potato 

  • 1/4 cup cacao powder

  • 1/4 cup oat flour

  • 1/3 cup coconut oil, melted

  • 1/3 cup rice malt syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon baking soda 

  • 1/4 teaspoon sea salt 

  • 1/4 teaspoon cinnamon 

  • 3 large free range eggs 

  • 1 tablespoon chia seeds (optional) 

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METHOD 

  • Peel a large sweet potato and steam for 20 minutes until soft. Let cool. Mash. Set aside. 

  • Pre-heat oven to 175°C. Grease and line an 11 x 7 rectangle or 8x8 square pan. 

DRY

  • In a large bowl combine cacao, oat flour, baking soda, sea salt, and cinnamon. 

WET

  • In a small bowl add melted coconut oil, rice malt syrup, and vanilla. Whisk until combined. 

MIX

  • Add mashed sweet potato to your cacao/oat mix.

  • Add coconut oil/sweetner to your mash/dry mix. Mix well until combined.

  • In your coconut oil bowl (to save on dishes of course!) crack and lightly whisk your three eggs.

  • Add eggs to batter and fold through until just combined.

  • Optional: Mix in 1 tablespoon of chia seeds

Pour mix into pan and spread evenly smoothing the top with a wet off set knife or spatula if needed. Batter will be thick. 

Bake for 30 minutes. 

Allow to cool slightly, remove from pan using parchment paper. Transfer to a wire rack or plate and place in the refrigerator for 1 hour until cool and firm. 

Slice and enjoy!

Store in the fridge in an airtight container for up to four days. 

We love these chilly from the fridge. Topped with COYO or coconut ice cream and berries. 

Enjoy! x Ash

NOTES:

You can replace the oat flour with 3 tablespoons of coconut flour.

You can substitute rice malt for maple syrup or agave. The brownies will be sweeter overall.

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