Have you made sweet potato brownies before? I have been experimenting with using root vegetables in baking as a way of getting more vegetables into Freddie and Lottie. If you follow Freddie’s Food you’ll know that Freddie is not a fan of the superfood sweet potato and so far the only way I have managed to get him to eat them is as baked sweet potato wedges. This recipe however has been a real hit! And not just with my kids their buddies seem to really enjoy them too.
The best thing is that even though these brownies are chocolatey, gooey and fudgey you won’t be giving your kids a sugar rush or saturated fat overload. Instead these brownies are a really satisfying and protein rich snack.
The sweetness comes from unrefined sources – maple syrup, dates, sweet potato. Instead of butter I used coconut oil which contains ‘healthy’ saturated fats and has so many health benefits, containing antifungal, antiviral and antibactierial properties. How? Because it is made up of 50% lauric acid.
I have also used coconut flour to make them kinder on the digestive system as well as nut and gluten free. Coconut flour also doesn’t give you an insulin spike like refined flours can do.
- 2 cups cooked sweet potato
- 2 eggs
- 3 tbsp maple syrup
- ¼ cup coconut oil
- ½ cup dates
- ½ cup strong coffee
- 1 tsp baking powder
- 3 tbsps cocoa powder
- 8 tbsps coconut flour
- Soak the dates in the coffee and baking powder for at least half an hour.
- Place all the wet ingredients in the food processor and blend until smooth. This takes a good few minutes so stick with it as it will make your brownies melt in the mouth.
- Add the dried ingredients and blend until combined
- Stir through with a spatula to ensure it is all totally mixed.
- Pour into a lined 15x30cm baking tray and bake at 160 ‘C for 40 minutes. It will still feel slightly squidgy but a knife will come out clean. Leave to cool in the baking tray before slicing.