These sweet potato brownies are a surprisingly decadent alternative for this all time favourite treat. The trick with this recipe is to cook the sweet potato first, so it’s soft and sticky before adding to the other ingredients. This extra step will result in a smoother and creamier texture.
The perfect post-ride treat, or even an option to bring along with you to enjoy with your mid-ride coffee stop!
(makes 12-18 brownies)
· 600g purple sweet potato (or regular if you can’t get it!), peeled and chopped into chunks
· 1 tbsp ghee, melted
· 1 tbsp maple syrup
· 10 Medjool dates, pitted
· 2 eggs
· 1⁄2 cup (105g) coconut oil
· 2 tsp cinnamon
· 1⁄4 tsp salt
· 4 tbsp raw cacao powder
· 3⁄4 cup (85g) almond meal
· Water, as needed
1. Preheat the oven to 200°C/400°F
2. Coat the chunks of raw sweet potato in the ghee and maple syrup. Roast on a covered baking tray for 25–30 minutes, or until soft and caramelised. Set aside to cool.
3. Add the cooked sweet potato, Medjool dates, eggs and coconut oil into a food processor or blender and puree until smooth.
4. Add the cinnamon, salt, raw cacao and almond meal and pulse until just mixed through. If the mixture is too thick, add a little water as necessary.
5. Use a spatula to scrape the batter into a baking tray lined with baking paper and bake for 25 minutes at 180°C/350°F.
TIP: get creative with some added chopped nuts, fresh fruit or a dusting of raw cacao.