I love a sneaky vegetable cake and so I was quite excited to test out these sweet potato brownies. They are moist, not too sweet and quite yummy, plus easy to make in a way to accommodate dietary needs. There are sweeter versions using dates on the recipe community but for me I liked the ease of using honey for the sweetener.
I converted the recipe to a thermal cooker version from the original at Eat Drink Paleo.
- 280g sweet potato
- 2 eggs
- ½ cup (95g) olive oil
- 50g honey
- 2 tsp vanilla extract
- ½ cup (40g) cocoa
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 40g plain flour
- Preheat oven to 185⁰C. Grease and line a 23cm square pan.
- Use the blunt blade.
- Peel sweet potato and cut into chunks.
- Add to jug and chop for 8 sec, speed 6.
- Add eggs, olive oil, honey and vanilla extract and mix for 6 sec, speed 4.
- Add cocoa, baking powder, bicarb and flour and mix again for 6 sec, speed 4.
- Pour into pan and bake for 25-30 min.
- Cool in pan for 10 min before cutting into squares.
- Sprinkle cocoa on top or drizzle with melted chocolate to serve.
- You can also use coconut flour to make this gluten free.
- This makes a lovely moist brownie that is not overly sweet, you can up the sweetness by topping with chocolate or adding more honey.
- If you add more honey, also add more flour.