Nutty Sweet Potato Brownies

you must must must try these

Nuts plus chocolate plus sweet potatoes? It sounds wrong, but tastes right – trust me. The first time I heard that putting sweet potatoes in brownies is a thing, I turned my nose up. How could it possibly work. I know they’re obviously sweet tasting, but putting them in a dessert – surely not!

I stand corrected. This combination is great. Plus it makes these Nutty Sweet Potato Brownies so much healthier than the standard chocolate brownie. These are free from dairy, eggs, refined sugars and gluten (if you use gluten free oats). The dates naturally sweeten this bake whilst the chopped nuts add a lovely texture.

The nutritional benefits of sweet potatoes are endless. They’re full of fibre and contain a variety of vitamins and minerals such as vitamin A and C. Sweet potatoes are lower on the glycemic index (GI) than white potatoes. Glycemic index is the effect that the carbohydrate has on blood glucose levels. In the opposite instance of sweet potato, where a food has a high GI, consuming these will surge insulin levels in the blood which will leave you feeling hungry and lethargic and therefore craving more sugar. So eating foods with a low GI such as sweet potatoes, beans, vegetables, nuts and wholegrains are recommended as they will leave you feeling fuller for longer and provide energy.

Anyway… back to the brownies. These are perfect for a healthy snack, dessert or even breakfast I guess with some yoghurt and fruit. Feel free to add different nuts if you aren’t an almond or hazelnut fan.

makes 16 brownies
takes approx. 60 minutes in total.

500g of sweet potatoes (peeled and cut into chunks)
150g dates (soaked in boiling water for 15 minutes)
6 tablespoons of maple syrup
2 tablespoons of coconut oil (melted)
150g of ground oats
50g chopped almonds (plus some extra for sprinkling on top)
25g chopped hazelnuts(plus some extra for sprinkling on top)
6 tablespoons of raw cacao powder
sprinkle of salt

1. Preheat oven to 200°C/390°F, and grease an 8″ x 8″ baking tin.
2. Boil you sweet potatoes on a medium heat for approx. 15 minutes until soft. Drain and mash.
3. Place your sweet potato mash and dates into a food processor and blitz until smooth and combined.
4. Put mixture into a large mixing bowl and add your maple syrup, coconut oil, oats, almonds, hazelnuts, cacao powder and salt. Combine thoroughly.
5. Empty mixture into baking tin and sprinkle with some more chopped almonds and hazelnuts. Push these in slightly.
6. Bake in oven for approx. 40 minutes until a toothpick comes out of the brownies clean.
7. Leave to cool before slicing into squares.

Store in an airtight container and consume within 5 days if you can make it last that long.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats

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