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Sweet Potato Brownies

Ella Woodward shares her recipe for the perfect sugar and gluten free brownies.

'These brownies have consistently been the most popular recipe on my blog. I know it sounds strange to put vegetables into sweet dishes, but sweet potatoes taste more like dessert anyway and they create the gooiest consistency!'

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INGREDIENTS:
Makes 10–12 brownies

• 2 medium-large sweet potatoes (600g)
• 14 Medjool dates, pitted
• â…” mug ground almonds (80g)
• ½ mug buckwheat or brown rice flour (100g)
• 4 tablespoons raw cacao powder
• 3 tablespoons maple syrup
• pinch of salt

PREPARATION:

• Preheat the oven to 180°C (fan 160°C).
• Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
• Once they are perfectly soft and beginning to fall apart, remove them and add them to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.
• Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
• Place the mix into a lined baking dish and cook for about 20–30 minutes, until you can pierce the brownie cake with a fork and bring it out dry.
• Remove the tray and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!

TOP TIP
If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.

Recipe extracted from Deliciously Ella by Ella Woodward, published by Yellow Kite