Sweet Potato Brownie

These brownies happened by accident. I roasted some sweet potato for lunch, then realised I didn’t have any mince to make lunch so I had these leftover sweet potatoes. But what came from it were some of my favourite brownies I have ever made.

With only 5 ingredients and optional additions, they’re guaranteed to be a crowd pleaser.

So, here are my 5 ingredient sweet potato brownie, gluten free, refined sugar free, free from flour and delicious!

Ingredients:

• 1 Cup of cooked sweet potato (2-3 sweet potatoes depending on size)

• 2 eggs

• 1/2 cup maple syrup

• 1/2 cup cacao

• 1 cup almond meal

• 1 tsp baking powder

  OPTIONAL ADDITIONS:

• 2 tablespoons of collagen protein

• 2 tablespoons of protein powder

• 1/2 cup chocolate chips

Method:

1. Preheat the oven to 180 degrees celsius. Line a baking tin with baking paper.

2. Roast sweet potato hole for 45 minutes to 1 hour. Or if you want a quicker option, cut into small cubes and boil until they’re soft to touch with a fork.

3. Once sweet potatoes are cooked, allow to cool slightly, add to the mixing bowl. Add 2 eggs, maple and whisk wet ingredients together well.

4. Add cacao, almond meal and baking powder. Add extra optional ingredients here too, I added collagen, protein powder and choc chips. Mix together well.

5. When all ingredients are mixed together well, transfer to the baking tin. Bake in the oven for 40-45 minutes. They are ready when you pierce them with a sharp knife and the knife comes out clean. Allow to cool for 10-15 minutes in the tin before removing.

6. Once the cake has cooled, transfer to a cooling rack or plate and cut into small cubes. Enjoy with a tea.