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Sweet Potato Brownies Recipe

A low GI version of a dessert classic made with sweet potato and dates.

Difficulty

Medium

Prep Time

20 minutes

Cooking Time

1 hr

Serves

Makes approx 12 brownies

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Recipe Ingredients

1 cup (250g) SPAR pitted dates
3 cups (750ml) cooked SPAR Freshline sweet potatoes
½ cup (125ml) ground almonds
½ cup (125ml) oat flour (or you can finely grind oats in a coffee mill)
2 Tbsp (30ml) SPAR butter or sunflower oil
½ cup (125ml) cocoa powder
1 SPAR egg
⅓ cup (80ml) SPAR honey
2 Tbsp (30ml) SPAR peanut butter
½ cup (125ml) SPAR milk
1 Tsp (5ml) baking powder
1 tsp (5ml) ground cinnamon
½ cup (125ml) dark chocolate chips or 1 slab chocolate, chopped into chunks *optional
Pinch of sea salt

Recipe Method

Preheat the oven to 180°C, fan setting.
Chop the dates up roughly and soak in ½ cup boiling water for 15 minutes, drain.
Blend the sweet potato and dates until smooth.
Add the remaining ingredients, except the chocolate chips, and mix until smooth. Then add ⅔ of the chocolate chips.
Spoon the mixture into a lined baking dish, sprinkle some chocolate chips on top and bake for 45-50 minutes until you can pierce the brownie with a fork and bring it out clean.
Remove the tray and allow it to cool for at least 10 minutes before you try and cut them – this is very important as they need a little time to set.