This is a review of my all-time favourite sweet potato brownie recipe, having baked it many many times. The brownies come out moist and last for a few days, and little ones love both helping to make them and eat them. The sweet potatoes makes them full of fibre and goodness, and I have friends whose children don’t eat vegetables but have happily tucked into these and declared them their favourite brownies…how’s that for an endorsement?! The recipe below is based on one from a fabulous book called Me, You and the Kids Too, which we highly recommend; it’s suitable for families with children from weaning age upwards and the recipes are easy to follow, nutritious and delicious.
You can add ingredients like walnuts (pictured) or dark chocolate to add something extra special.
Total cooking time: 1¼ hours from start to finish
12 oz (340g) sweet potatoes
3 ¼ oz (90g) butter (preferably unsalted)
1 ½ oz (40g) cocoa powder
2 tsp vanilla extract
2 large eggs
5 oz (140g) unrefined sugar
4 ¾ oz (135g) wholemeal spelt or just wholemeal flour
1 ½ tsp baking powder
½ tsp fine salt
- Peel and chop up the sweet potatoes, place in a pan and steam for 10-12 minutes.
- Meanwhile, grease a baking tin (approx 20x20cm / 8×8″) with butter and line with baking paper, and grease that again, then set aside.
- Pre-heat your oven to 180 degrees / gas mark 4.
- Put the cooked sweet potato in a bowl and mash it up, until it’s as smooth as you can get it (there will always be some fibres, and that’s fine, they add a nice texture).
- Heat the butter in a separate saucepan, remove it from the heat and stir in the cocoa powder and vanilla extract until it’s a paste.
- In another bowl, beat the eggs until they’re mixed together and then add them to the sweet potato bowl, together with the sugar and cocoa and butter paste. Stir all these ingredients together until well-mixed.
- In a separate bowl, mix the flour, baking powder and salt, and then add this all to the sweet potato mixture and stir together until completely mixed (this does take a bit of stirring to avoid clumps of potato etc in the finished brownies).
- Pour the mixture into the baking tray, level it by shaking the tin from side to side, and then smooth the top with a spatula.
- Bake for 35 minutes, and check it’s cooked poking a skewer or knife into the brownie tin; if it comes out clean, it’s done.
- Once it’s done, take of the oven and leave on a baking tray for a few minute before taking it, peeling off the paper and slicing into squares. If you’re not eating these the same day, then store the brownie whole and slice later, as it’ll keep its freshness longer.
The Motherside xx