Sweet Potato Brownies
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Ingredients:
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Brownies:
500g Sweet Potatoes
15 Medjool Dates
2tbsp Golden Syrup
150g Ground Almonds
100g Oats
2tbsp Melted Coconut Oil
5tbsp Coco Powder
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Icing:
2tbsp Melted Coconut Oil
2tbsp Melted Butter
2tbsp Golden Syrup
2tbsp Coco Powder
Method:
Preheat the oven to 180 degrees (Gas mark 4).
Makes 12
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First peel and chop the sweet potatoes into small chunks and place them in a pan of boiling water for about 20 minutes until they are soft.
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After the sweet potatoes are cooked, drain them from the boiling water and place them in a food processor with the Medjool dates.
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Blend these two ingredients together until the sweet potato and dates are thoroughly blended together.
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In a bowl, combine all the other ingredients together.
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Having combined all the other ingredients, you can now add in the sweet potato and date mixture and stir well.
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Next, transfer the mixture into a lined baking tray and bake in the oven for 40 minutes.
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Once cooked, remove the tray from the oven and leave the brownies to cool completely, this part is essential as it allows that brownie mix to stick together.
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Whilst the brownies are cooling you can make the icing. Place all the ingredients in a pan over a low heat and stir until all the ingredients have melted.
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After they have all melted, pour the mixture into a container and place in the freezer for 20 minutes. After 20 minutes remove the container from the freezer and place it in the fridge until the brownies are completely cool.
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Finally, spread the icing onto the cooled brownies and dig in.
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Enjoy! x
