By Susan Morales
Makes: 9 Preparation Time: 30 mins Baking time: 35-45 mins
One of the last things my Ayurvedic doctor said to me before leaving India was, “remember, Miss, you need to eat more grounding foods like sweet potato” and his words have stuck with me. So I have been baking, steaming, mashing, pureeing sweet potatoes … you name it, I’ve done it. Then one day I decided to make brownies and it was love at first sight. I always get put off by the sickly-sweet taste of brownies, so in this recipe I have reduced the sweetness considerably and also added my favourite: turmeric!
- 1 steamed sweet potato (roughly 400g)
- 100ml coconut oil
- 150g dark chocolate
- ½ teaspoon ground turmeric
- Pinch of black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut flour
- Pinch of salt
- 75ml no sugar organic brown rice syrup (you can also use date syrup)
- 1 tablespoon of crushed roasted almonds (optional)
- For the frosting: 60g dark chocolate (melted),
- ½ teaspoon of fresh grated ginger (optional)
- Preheat oven to 180 degrees Celsius (fan forced).
- Line a 20x20cm baking pan with baking paper.
- Place the coconut oil, turmeric and pepper in a small bowl and set aside.
- Bain marie the chocolate, coconut oil, cinnamon, nutmeg and salt.
- Place the steamed sweet potato, coconut flour, melted chocolate and syrup in a food processor until all ingredients are combined.
- Pour the batter into the baking pan and bake for 35-45 minutes.
- Allow the brownies to cool down completely before you add chocolate frosting (melted chocolate).
- I love the extra crunch so I add roasted almonds and ginger.
Give it a go and let me know if you love these sweet potato brownies as much as I do …. I’ll be experimenting with avocados next.
Connect with me on Instagram: @MissSusanM