Sweet Potato Brownies is a modern British recipe for a vegetarian brownie cake made from a base of sweet potato puree with flour, chocolate, nut butter and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Potato Brownies.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
These are a dairy-free and egg-free alternate version of the traditional brownie that use nut butter instead of the dairy and eggs. The sweet potato puree and dark chocolate provide the binding instead of the eggs. The recipe begins with sweet potato puree which is easy to make. You can use any type of sweet potato in this, I have used white and orange jewelled with equal success. However, different types of sweet potato take different amounts of time to cook. You need to start with 200g sweet potatoes, peeled and cubed. Put in a small pan, cover with lightly salted water and bring to a boil. Continue boiling for between 15 and 25 minutes (depending on type). Drain the sweet potatoes, return to the pan, add a little nut butter and mash until smooth. I used home-made macadamia butter for the recipe, but you could use peanut butter, almond butter, hazelnut butter or any other type of nut butter ⤔ simply chose your favourite.
Ingredients:
150g (3/4 cup) sweet potato puree
200g (1 cup) nut butter of your choice
1 tsp vanilla extract
55g (6 tbsp [level]) flour (Oat, wheat, or spelt flour all work, and you can even use ground almonds or chestnut flour)
90g (1/2 cup) chopped dark chocolate (plus more for topping)
100g (½ cup) golden caster sugar
50g (6 tbsp, level) cocoa powder
1 1/2 tsp baking soda
1/8 tsp sea salt
Method:
Beat the nut butter until soft then mix with the sweet potato and vanilla extract in a large mixing bowl. Combine the remaining ingredients in a separate bowl (its best to sift together the baking soda with the flour to ensure it’s distributed evenly). Add the dry ingredients to the wet ingredients, stirring to thoroughly incorporate (best done in batches). Turn the batter into a greased and lined 20cm (8 in) square baking tin.
Transfer to an oven pre-heated to 160°C (325°F) and bake and bake in the centre of the oven for about 20 minutes, or until a skewer inserted in the centre emerges cleanly. Don’t worry if the brownies look a little under-done at this stage. They will firm-up as the cake cools.
Transfer to a wire rack and allow to cool in the tin. When completely cold invert the tin onto a chopping board and take out the cake. If you want to decorate, melt some chocolate in the microwave and use this to spread over the top of the cake. Allow to cool completely and cut into squares.
