Sweet Potato Brownies
Get your five-a-day from dessert!
Serves 16|Takes 35 mins
500g (20oz) of sweet potatoes (about 2 medium)
100g (4oz) Flahavan’s Oats
100g (4oz) ground almonds
80g (3oz) cocoa powder
1 tsp baking powder
50g (2oz) hazelnuts, chopped
4 tbsp (100g) maple syrup
2 tbsp (50g) melted coconut oil
1 tsp vanilla extract
1 beaten egg
200g (8oz) pitted dates
For the icing (optional):
100g (4oz) icing sugar
40g (1½oz) butter
40 (1½oz) cream cheese
Preheat the oven to 180°C (350°F/ Gas mark 4).
Peel the sweet potatoes, cut them into chunks and steam for about twenty minutes, until soft.
Blitz the oats in the food processor until fine and add to a mixing bowl with the almonds, cocoa powder, baking powder and hazelnuts.
Then add in the maple syrup, coconut oil, vanilla extract and beaten egg to the bowl and mix well.
Blend the cooked sweet potato with the pitted dates in the food processor.
Add this to the mixing bowl and stir to combine.
Place mixture into a lined 8” (21cm) square tin and cook for approx. 35 minutes. Lower the temperature to 140°C (300°F/ Gas mark 3) and bake for a further 20 minutes.
Remove the brownies from the oven and leave to cool completely before icing and cutting into squares.
For the icing:
Blend all the ingredients in the food processor.