One Pan Sweet Potato Fudge Brownies

A few weeks ago I went to create my usual aubergine brownies and realised I’d run out of aubergine! Living in the middle of the countryside down a forest track and at least a 1 hr walk (up what feels like the world’s longest hill) to a shop that I couldn’t guarantee would sell aubergine I was a little stumped as to what I could make. However, at that precise moment I had the chocolate brownie urge and there was no appeasing it until I’d had it… On the kitchen side I had some sweet potatoes and seeing as they seem to be a firm favourite amongst health food bloggers I thought I would try making some for myself. A lot of the recipes I’ve seen seem to use lots of eggs, crazy and hard to find flours, most of which I find can really dry out a brownie (trust me, coconut flour + brownies do not work! Who wants a coconut tasting brownie any way?!). These however, only contain 2 eggs and ground almonds- an easy to find ingredient! The texture of the brownie is really moist, dense and fudgy. Like the aubergine ones, if you pop them in the fridge they seem to change consistency to a really thick fudge which tastes so indulgent! I am still trying to work out which way I prefer.

Listen, these aren’t sugar packed, chemical aided brownies from a supermarket, they are delicious and they are in fact very nutritious as far as a sweet treat goes, packed with fibre, antioxidants, vitamins and a good source of fat. However, sweet potato is afoot vegetable and higher in carbs so be mindful of how much you are eating and if you are diabetic you will need to monitor your blood sugars carefully. Higher in carbs than my other low carb dessert options at 9g carbs per piece. 

I also decided to add in my favourite nut butter, cashew, to create some marble swirling! Of course, you could miss this bit out, or add in a different nut butter, but it adds a delicious creamy texture and looks pretty too! Sweet potato is the main ingredient in this recipe and there’s no real way around substituting it out. I have had many guinea pigs try this recipe and no one has ever picked up on a sweet potato’y taste either!

The amazing thing about these brownies is that you only need ONE pan….. yes you heard right, one! I indulged in using my beautiful ProWare Kitchen stock pot as it was big enough for all the ingredients. I am not the biggest fan of washing up so just using the one pan for the most divine recipe seemed like a huge bonus! Plus, I realise that a lot of people don’t have food processors so this is perfect! I would also recommend having a potato masher to hand to help smooth out the potato, but it’s not vital if you do not have one.

The choice of what chocolate you use is of course up to you. Obviously the higher the % the lower the sugar and added nasties, so I would always suggest opting for an 85% or higher. But, I know that that’s probably way too high for some people, so the options open for a lower %. If you can use a raw chocolate then even better!

Paleo Sweet Potato Brownies

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

There aren't many chocolate brownies that you can eat totally guilt free, but these are. They are incredibly simple to make with just one pan and have a dense, fudge and moist texture.

Author: The low carb kitchen

Recipe type: Dessert, Treat, Paleo, Vegetarian, Pudding

Serves: 16

Ingredients

• 550g Sweet Potato, peeled, cubed
• 80g Coconut Oil
• 150g Dark Chocolate, preferably 85% or higher, broken in to pieces
• 1 tsp sweetener
• 2 Large Eggs
• 80g Ground Almonds
• 1 TBSP Cashew Nut Butter
• ½ tsp baking powder (I use Doves Farm gluten free)
• 1TBSP Goji Berries (for decoration)

Instructions

1. Pre-heat oven to 180°c
2. In to a pan filled with boiling water place the sweet potato and simmer for about 20 minutes until soft
3. Turn off heat
4. Carefully drain water and immediately add in chocolate and coconut oil, fully combine in to sweet potato and mix in until completely melted
5. Add in sweetener and continue to mix in
6. Now add in beaten eggs and fold in followed by the ground almonds and baking powder
7. Carefully spoon mixture in to a greased brownie tin (8inch) and add the nut butter in swirls to the top, fork it through to create a marbled look
8. Bake for 25-30 minutes before removing from the oven and allowing to cool
9. Sprinkle goji berries on for decoration
10. Once cooled cut in to squares and keep in a sealed tin for up to 6 days (in the refrigerator )

Notes

8 inch Brownie Tin
I recommend having a potato masher to hand to mash the potato and smooth it out- but it's not a necessity.

Nutrition Information

Carbohydrates: 9

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