Sweet Potato Brownies

Sweet Potato Brownies

I fell in love with Brownies in Kuala Lumpur Malaysia. When the girls were small, they were given pocket money every month. Frequently, they would end up buying stuff for me- recipe books, junk jewellery, flowers, cutlery, books and other stuff that caught their fancy. Once, it was a recipe book on Brownies which is amongst my prized possessions. That was the first time I had heard of brownies. There were brownies of all kinds.  From then onwards I mad it a point to collect Brownie recipes whenever and where ever I saw them. So it was with Sweet Potato Brownies that I got from social media, a long time ago. We buy sweet potatoes frequently, so when I came across the recipe for Sweet Potato Brownies in my file, I thought, why not?  And so my love affair with Brownies continues!

The Recipe For Sweet Potato Brownies

The Ingredients For Sweet Potato Brownies:

1 cup boiled, mashed sweet potato (I used purple)

¼ cup cocoa powder

½ cup almond butter (I made my own)

1/3 cup maple syrup (Can add more to taste)

¼ cup hot water (add a little at a time)

3 tbsp chocolate chips

Method For Sweet Potato Brownies:

For Nut Butter:

Almonds

Roast Almonds

Stir Inbetween

Almond Nut Butter

Roast 1 cup almonds at 175 C/350 F in a pre-heated oven for 10 minutes only. After 5 minutes, stir with wooden spoon and continue baking.  Watch carefully as almonds burn very quickly. After 10 minutes, remove from oven and cool. Blend till butter consistency is achieved. It may seem a bit slow, but keep at it till buttery.  If the blender gets too hot, wait for 10 minutes and blend again.  This gives you about ½ cup almond butter.

Method For Sweet Potato Brownies:

Mashed Sweet Potato

Almond Nut Butter

Sweet Potato Brownies Batter

Sweet Potato Brownies

Sweet Potato Brownies

Sweet Potato Brownies After Refrigeration

Sweet Potato Brownies Baked

Sweet Potato Brownies

Wash and pressure cook two or three medium sized sweet potatoes for 5 minutes.  Cool, peel and mash.  Measure 1 cup as in image. Add the mashed sweet potato, almond butter, cocoa powder and maple syrup together and blend to a smooth consistency, adding the water a little at a time, until like thick cake batter. Transfer to bowl and add in the chocolate chips and mix gently.  You may add more water if you feel the batter is too thick. Pour into a greased and lined pan with baking paper overlapping on two sides. My pan size was approximately 8 inches square. Tap gently to even out and bake in a pre-heated oven at 175C/350F for 30 to 40 minutes. Cool completely and refrigerate overnight. Do not attempt to cut before this.  These are soft gooey brownies and will fall apart unless refrigerated. Lift the brownies out (with the overlapping edges) and cut into squares and enjoy yourself.  You may drizzle some melted chocolate and sprinkle some nuts over too for a really decadent treat.  Store in the refrigerator and finish in 3 days.

Some Other Brownie Recipes:

https://theversatilehousewives.com/2023/03/16/salted-orange-brownies/

Double Chocolate Marbled Christmas Brownies

Red Velvet Fruit Cake And Ranita’s Coffee Brownies

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