Monday, May 5, 2014

Caramel sweet potato brownie with chocolate swirl

My husband requested using his favourite vegetable, the kumara (sweet potato) in baking.  I chose to alter my favourite coconut flour brownie that I altered here from the original recipe found at I love the original recipe, it's moist and not too sweet and surprisingly filling. This version was AMAZING. Fudgy and caramelly and moist and delicious.  We just happened to have chocolate in the cupboard, so I chopped up two rows. Chocolate is a food to be had in moderation on the low FODMAP diet, and I suspect it would still be great without it. In the proportions listed below, each piece of brownie has 1/4 of a square of chocolate in it.
Paleo option: omit the chocolate

My kumara

 This chocolate is amazing. And cheap. 

Ingredients in said amazing chocolate. Dairy free, high cacao content and fair trade. Probably should've taken the photo before we started it

Calories per serving: 93
Fat per serving: 6.2g

  • 140 grams Butter
  • One medium Kumara (sweet potato) - peeled, boiled, mashed
  • 1/2 cup Dried dates - soaked in hot water, blended. (Tip - blend with sweet potato)
  • 60 grams Coconut flour
  • 3 Eggs
  • 8 squares (or so) Chocolate (optional, approx 100g)
  • Vanilla (optional)

Preheat oven to 150 degrees Celsius (300 Fahrenheit). Line 8x8 pan with baking paper. Mix all ingredients together. Bake 30 min.


Prep time: Cook time: Total time: Yield: 24 squares

I increased the coconut flour to 60g from the previous recipe to compensate for the extra moisture from the sweet potato. It could go up slightly more, but 60g ensured the brownie was very moist and didn't have that coconut flour texture. Leave hot ingredients to cool before adding chocolate for chocolate chips rather than a chocolate swirl. Chocolate is optional, we just happened to have some in the cupboard. Next time I may try adding 1/2 tsp or so of baking powder to add a bit more lightness.

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