I’ve made quite a few different recipes for sweet potato brownies and they’ve all, well, just tasted a bit too much like sweet potato. I want my brownie to taste like a brownie…do you know what I mean?! The pecan nuts are what takes this recipe to another level. Their natural caramel flavour enhanced by the maple-cinnamon glaze, combined with the creaminess of the sweet potato, create a perfectly gooey bite. Seriously, you would never guess these brownies contain an actual vegetable!
(makes approximately 14 brownies)
- 1 medium sweet potato (250g)
- 1 and 3/4 cups pecans
- 2 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 5 tbsp cacao powder
- 8 tbsp date syrup
Pre-heat the oven to 180C. Start by peeling the sweet potato and cut into chunks before placing into a steamer for about 15-20 minutes, until they become really soft.
Stir the maple syrup and cinnamon together in a dish. Once combined, add the pecans and mix together well so the nuts are covered completely. Transfer to a baking tray and cook for 6 minutes or so at 180C until they are nice and glazed.
Allow to cool for a couple of minutes before placing the pecans in a food processor and blend for approximately 5 minutes until you have nut butter consistency.
Once the sweet potato has thoroughly cooked and cooled down a little, add this to the food processor with the cacao powder, coconut oil and date syrup. Blend for several minutes until everything is thoroughly combined and you have a deliciously smooth mixture.
Line a deep oven tray with greaseproof paper covered in coconut oil and evenly pour the mixture in smoothing with a spatula. Bake in the oven for approximately 20 minutes. Allow to cool for at least 30 minutes – this is really important for the brownie to stick together well. Cut into squares and enjoy!
Date posted: 3rd February 2017