Sweet Potato Brownies (V, GF)

I felt it was time to update this recipe on the website (written back in 2017!). It's LONG been one of my favourites but I've adapted it over the years, and here's the result of all the trials and adaptations.  Just be aware, this is not an overly sweet brownie.

If you're new to lower sugar baking, maybe add a touch of coconut sugar.

For me, the sweet potato and dash of maple make it sweet enough, but I've been living processed sugar free for over 8 years, so my taste buds have changed in that time! 

So moist and fudgy, this brownie will fast become your go-to!

Ingredients:

• 1 cup cooked sweet potato (about 1 large kumara - orange works best here)

• 3 Tbsp maple syrup

• 1/3 cup cashew butter (or any nut or seed butter of choice)

• 2 Tbsp melted coconut oil

• 1/4 cup milk of choice (I used soy, but coconut or almond will work)

• 1/3 cup cacao powder

• 1 cup pat flour or gluten free flour blend

• 1 tsp baking powder

Directions:

1. Preheat the oven to 180 degrees and line a brownie pan with baking paper.

2. Combine the sweet potato puree, maple syrup, cashew butter, milk and oil, mix until creamy.

3. Add the baking powder, cacao powder and lastly the flour and stir until well combined.

4. Stir through chopped chocolate, then spread brownie mix into the pre-prepared tray and bake for 25 minutes or until cooked in the middle.

5. Remove from the oven and let cool completely.