Sweet Potato Brownies

Sweet potato brownies! Trust me, they are just as delicious.

I am always finding ways to make healthy alternatives that we can all enjoy without feeling as too guilty. These brownies are a great way to indulge as they are super yummy, fudgy and full of nutritional goodness.

You can never get enough sweet potatoes in your system. Apart from the fact that they offer a deliciously sweet taste, they are full of beta carotene, a compound that produces vitamin A in our bodies. They are known to be healthier than normal white potatoes, this is because they contain good carbohydrates, which means, they can be easily digested and broken down by our gut bacteria in our intestines.

What is so special about raspberries?

Although raspberries are very similar to blackberries, raspberries are an excellent food for those with a sweet tooth. They are good for those trying to improve their quality of nutrition intake without adding refined sugars in their diet. They also possess a cancer-fighting compound called ellagic acid. Scientific research has shown that this compound has the ability to bind with cancer molecules to make them inactive.

Reasons to make these sweet potato brownies

Easy to make
Super nutritious
Rich and Chocolatey
Fudgy and delicious

https://youtu.be/Rb7tBk_6AUI

Ingredients

500g cooked sweet potato (puree)
50g cocoa powder
50g oatmeal (oats blended into a flour)
50g dried cranberries
1 tsp baking powder
1/2 tsp salt
100g dairy-free dark chocolate, (melted)
60g coconut sugar, you can also use brown sugar
4 tbsp dairy-free spread, melted
2 tbsp dairy-free milk ( almond milk )

For the ganache

150g dairy-free dark chocolate, you can also use 85% dark chocolate
4 tbsp dairy-free spread
6 tbsp dairy-free milk (almond milk)
4 tbsp maple syrup or brown sugar
Fresh raspberries for decoration

Equipment

Food processor

Method

Preheat your oven to 180°C
Blend oatmeal and hazelnuts using a food processor
Mix together the oat flour, cocoa, sugar, baking powder, dried cranberries and flaxseeds in a large bowl.
Add the mashed sweet potato, dairy-free spread, almond milk, melted chocolate and mix until combined, then stir through until evenly combined.
Transfer into a small baking tin and bake for 30-35 minutes. Then leave aside to cool completely.
To make the ganache, break the dairy-free chocolate in a heat-proof bowl along with the dairy-free spread. Melt in the microwave, or place the chocolate in boiling water until melted.
Fold in the milk and maple syrup. Spread over the cooled brownie, slice into 16 even squares and decorate each with a raspberry.
Enjoy!