RECIPE: Sweet Potato Brownies

Mel’s sweet potato brownies are the perfect treat for satiating your cravings. Best served warm, for afternoon tea with your favourite tea or coffee.

INGREDIENTS:

• 3/4 cup sweet potato, roasted and mashed.

• 1 cup peanut butter or other nut butter of your choice

• 1 tsp pure vanilla extract

• 1/4 cup chickpea flour

• 1/2 cup mini dark choc chips

• 2/3 cup raw sugar

• 1/4 cup cocoa powder

• 1 1/2 tsp baking soda

• 1/2 cup walnuts, roughly chopped

METHOD:

1. Roast sweet potato until mashable with a fork. Feel free to add a little sea salt if you like.

2. Preheat oven to 160°C. Line a 20cm pan with baking paper. Gently heat nut butter until resembles liquid consistency (easily stirred). Transfer to a large bowl, whisk in sweet potato and vanilla extract. 

3. In a separate bowl, stir together all dry ingredients. Pour dry mixture into wet mixture and mix together.

4. Using a spatula scoop out mixture and smooth into the prepared pan. 

5. Bake on middle oven rack for 20 minutes. It may look a little underdone but will firm up as it cools. After cooling loosely cover and refrigerate for a few hours. Cut into pieces after cooled.