They are rich, wholesome and delicious with a moist texture that only sweet potatoes can create. Here's what you'll need and the recipe to make it all come together wonderfully:
Ingredients:
- 2 medium sweet potatoes (about 300g), peeled and diced
- 70g chocolate, we went with 70% dark chocolate, loosely chopped
- 3 tbsp cacao powder
- ¾ cup (90g) rye flour
- 4 tbsp maple syrup
- 2 tsp Superior Chaga
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp vanilla powder
- ½ cup (50g) walnuts, roughly chopped
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Instructions:
Cook the sweet potatoes: Steam or boil the diced sweet potatoes until soft (about 10-15 minutes). Drain and mash until smooth. Let them cool slightly. - Melt the chocolate: In a heatproof bowl, melt the chopped chocolate over a bain marie, stirring until smooth.
- Mix wet ingredients: In a bowl, combine the mashed sweet potatoes with maple syrup and vanilla powder. Stir in the melted chocolate.
- Combine all of the dry ingredients in another bowl, whisk together rye flour, cacao powder, Superior Chaga, baking powder, and salt.
- Fold the dry ingredients into the sweet potato mixture until well combined. Stir in the chopped walnuts.
- Bake: Preheat the oven to 180°C (350°F). Line a small baking dish with parchment paper and spread the batter evenly. Bake for 25-30 minutes until firm on top but slightly soft in the centre.
- Let the brownies cool before slicing. Enjoy these fudgy, rich, and wholesome sweet potato brownies!
