Almost everyone loves Sweet Potato; it naturally sits one level higher than potato on the deliciousness continuum, precisely because of the inclusion of the word ‘sweet’. These tuberous wonders profess lower-GI properties, rendering them ‘complex carbs’, whos sugars break down over a longer period of time. These properties, in turn, are less likely to leave you a hyperactive sugar-high child for an hour, followed by transformation into crushed zombie at your sugar trough for the ensuing 4 hours. With that in mind, I thought I’d throw out the recipe for something quite delectable; these gluten free sweet potato chocolate brownies are provocatively moist, soft and gooey thanks to the inclusion of this masterful, hero ingredient, which keeps them molten and exquisite. You’ll find this recipe along with a bunch of other desserts, breakfasts, lunches dinners and snacks in my book Fit in 3, which contains a mammoth 60 recipes in total, all Scandi-inspired. Check out this recipe below…
HOW TO?
- Heat the oven to 200 degrees.
- Bake the sweet potatos for 50 minutes to an hour, until tender.
- Remove from the oven, cut in half and scoop out the flesh into a mixing bowl – you’ll need about 400g in total – and mash until smooth and velvety.
- At the same time, put pecans on a baking tray in the bottom of the oven and toast for 10 minutes, turning once, until starting to colour.
- Leave to cool, then break into large pieces.
- Line the base of an 18cm square baking tin and grease the sides with a little coconut oil.
- Beat the almond butter, honey, vanilla, cacao powder, ground almonds and egg into the mashed sweet potato until combined.
- Fold in the pecans, then scrape the mixture into the prepared baking tin.
- Bake for 30minutes, or until cooked through – you want the centre to still be slightly gooey. Leave to cool in the tin, then cut into 12 pieces.
- Decorate with fresh raspberries, serve to awaiting guests and enjoy the deliciousness with responsible moderation, of course!
