The consumption of sweet potato in the Paleo world can become somewhat monotonous.
So it's always fun to shake things up and include it in a sweet rather than savoury dish.
I've tried shaking things up a step too far (according to my children) when I made (sweet) muffins with unashamedly undisguised broccoli and courgette! Anyhow, the clue is in the name so the notion is not necessarily too crazy.
Sweet potatoes are high in fibre, potassium, minerals, vits A and beta carotene, and are generally considered a safe starch. They add a depth of flavour that the children can't quite put their finger on - but will happily eat.
The pairing with chocolate works incredibly well - possibly because of the earthy tones of both. It also makes the colour of the brownies rich and vivid.
For most, especially children, these brownies will be too bitter without the honey (or you could use maple syrup). They would also work well frosted (I'll work on a frosting recipe at some point in the future).
Sweet Potato Cocoa Brownies
Grain-free, Gluten-free, Dairy-free, Refined sugar-free, Nut-free
Ingredients:
2 medium sweet potatoes, roughly chopped
4 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup coconut flour, sifted
1/2 cup tapioca flour
1 tsp bicarbonate of soda
1/2 cup unsweetened cocoa powder or cacao powder, sifted
1/2 cup honey (I prefer no added sweetener so just use 1 mashed ripe banana instead but this is usually not sweet enough for some and does give a slight hint of banana flavour)
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a square brownie tin with parchment paper.
3. Place the sweet potato in a food process and shred (or grate by hand if hand mixing everything in a bowl).
4. Add rest of ingredients and process until batter is smooth and evenly combined.
5. Pour batter into prepared brownie tin and bake in preheated oven for 20-25 minutes. Skewer inserted in the centre should come out clean and the middle should feel slightly soft (it firms up more when cool). Do not overbake as brownies will end up dry.
6. Cool in tin for 5 minutes before transferring to a cooling rack. Leave to cool before cutting.
7. Can be dusted with cocoa powder or drizzled with some melted dark chocolate.
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| Sweet Potato Cocoa Brownies |
I've tried shaking things up a step too far (according to my children) when I made (sweet) muffins with unashamedly undisguised broccoli and courgette! Anyhow, the clue is in the name so the notion is not necessarily too crazy.
Sweet potatoes are high in fibre, potassium, minerals, vits A and beta carotene, and are generally considered a safe starch. They add a depth of flavour that the children can't quite put their finger on - but will happily eat.
The pairing with chocolate works incredibly well - possibly because of the earthy tones of both. It also makes the colour of the brownies rich and vivid.
For most, especially children, these brownies will be too bitter without the honey (or you could use maple syrup). They would also work well frosted (I'll work on a frosting recipe at some point in the future).
Sweet Potato Cocoa Brownies
Grain-free, Gluten-free, Dairy-free, Refined sugar-free, Nut-free
Ingredients:
2 medium sweet potatoes, roughly chopped
4 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup coconut flour, sifted
1/2 cup tapioca flour
1 tsp bicarbonate of soda
1/2 cup unsweetened cocoa powder or cacao powder, sifted
1/2 cup honey (I prefer no added sweetener so just use 1 mashed ripe banana instead but this is usually not sweet enough for some and does give a slight hint of banana flavour)
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a square brownie tin with parchment paper.
3. Place the sweet potato in a food process and shred (or grate by hand if hand mixing everything in a bowl).
4. Add rest of ingredients and process until batter is smooth and evenly combined.
5. Pour batter into prepared brownie tin and bake in preheated oven for 20-25 minutes. Skewer inserted in the centre should come out clean and the middle should feel slightly soft (it firms up more when cool). Do not overbake as brownies will end up dry.
6. Cool in tin for 5 minutes before transferring to a cooling rack. Leave to cool before cutting.
7. Can be dusted with cocoa powder or drizzled with some melted dark chocolate.
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