Fudgy sweet potato brownies

Treats with a vegie twist.
Fudgy sweet potato brownies
14 brownies
1H 30M

An unusual twist on the cult classic that will leave your tastebuds wanting more.

Looking for more brownie recipes or more desserts with hidden vegetables?


Avocado icing


1.Place sweet potato in a medium saucepan with enough cold water to cover; bring to the boil. Cook, covered, for 20 minutes or until soft; drain. Return to pan; mash until smooth.
2.Meanwhile, preheat oven to 180°C. Lightly grease a deep 20cm square cake pan; line base with baking paper.
3.Place chocolate, sugar, vanilla, sifted cocoa and ¼ cup (60ml) water in a large heatproof bowl over a saucepan of simmering water; stir until melted and smooth. Remove from heat; stir in mashed sweet potato. Add linseed mixture, your choice of nut meal and bicarb; mix well. Pour mixture into pan. Bake for 1 hour or until firm to touch. Cool in pan.
4.To make avocado icing, process ingredients until smooth and glossy.
5.Spread brownie with avocado icing and scatter with chopped nuts. Cut into rectangles; serve. Drizzle with honey, if you like.

TIPS Brownie can be refrigerated for up to 3 days in an airtight container. Bring to room temperature before serving. Uniced brownie can be frozen in an airtight container for up

to 2 months.

It is recommended that you grind the linseeds yourself, or buy from a store with a high turnover, as ground linseeds turn rancid quite quickly.


Related stories