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Easy sweet potato brownies

These deliciously moreish brownie bites are vegan, gluten-free and a healthy alternative to traditional brownies.

This recipe was created by Branston NPD team.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

25 minutes

cooking time

COOKING TIME

25 minutes

dinner

SERVES

Serves 15

easy sweet potato brownies

Ingredients

  • 350g sweet potato
  • 300g peanut butter
  • 1 tsp vanilla essence
  • 150g rice flour
  • 125g coconut sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 150g cocoa powder
  • 40g cocoa nibs
  • 40g dried cherries
  • 250ml almond or coconut milk
  • Icing sugar to dust

Method

1
Pre-heat oven to 190°C
2
Line a 13”x 8” brownie tin with parchment paper.
3
Peel, cube and boil the sweet potatoes until soft.
4
Warm the peanut butter through in a pan until loosened.
5
In a large bowl mash the sweet potato until smooth then add the peanut butter and combine.
6
Add all the other dried ingredients and mix thoroughly. The mixture will be quite thick.
7
Gradually add the milk, stirring together until the mixture is fully combined.
8
Smooth the mixture into the lined tin and place in the pre-heated oven for 25 minutes.
9
Remove from the oven and cut into 15 squares. Leave to cook then dust with icing sugar.

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