These are delicious and I made them for dessert on Father’s Day as they are a favourite of my Dad. And the only time he will eat sweet potato. Yes, you read that correctly this brownie contains sweet potato and strawberries. Mmmm, I hear you all say but wait until you’ve tried it.
Sweet potatoes work really well in this dish because they are the glue that holds the cake together. Plus using these potatoes gives the body extra goodness in a cake. Sweet potatoes are jammed with vitamins, minerals and nutrients. Firstly, they are a great source of vitamin C.
Not only is vitamin C good at ridding the body of cold and flu but can also help with bone and tooth formation, digestion and blood cell formation. They are also helpful in accelerating wound healing, producing collagen which helps maintain the skins youthful elasticity and they are essential in helping us cope with stress.
Sweet potatoes do not spike the body’s blood sugar levels. They are naturally sweet tasting but their natural sugars are slow releasing into the blood stream. It helps to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.
The next ingredient in this brownie are strawberries. We love strawberries in this house but we try to eat them only in season or frozen in the winter. Strawberries are a powerhouse of vitamins, minerals and nutrients. They are packed with vitamin C which helps the body to produce collagen. This then helps to improve the skin’s elasticity and resilience.
Strawberries reduce inflammation that can cause arthristis in the joints and lead to heart disease because they contain antioxidants and phytochemicals. Thay can also help to maintain a healthy weight and are one of the best defenses against type 2 diabetes and heart disease. So this is a nutrient packed dessert that will help your body’s defences.
Makes 12 – 16
- Chopping board
- Sharp Knife
- Potato peeler
- Food processor
- Sweet potato x 600g
- Medjool dates x 10-12
- Ground almonds x 100g
- Brown rice flour x 100g
- Raw cocoa powder x 80g
- Local honey x 2tbsps
- Baking powder x 2 tsps
- Cinnemon x 2 tsps
- Vanilla powder x 1 pinch
- Strawberries, raspberries or blueberries x 100g
- Preheat the oven to 180ºC.
- Peel the sweet potato and cut into chuncks.
- Place into the collendar and fill the saucepan with boiling water.
- Together put the saucepan and colendar on the hob on a medium to high heat.
- Leave to steam for 20 minutes or until soft.
- Next wash the strawberries, raspberries or blueberries and set aside.
- Once the sweet potatoes have cooked, place all the potato and all the ingredients, apart from the fruit, into the food processor.
- Blend until you have a smooth, creamy texture.
- Remove from the food processor into a bowl and add the fruit of your choice.
- Fold the fruit into the mixture and then place into the prelined baking tray.
- Put into the oven for 30 – 40 minutes or until you can pierce the cake with a fork and it comes out dry.
- Remove from the tray and leave to cool for at least 10 minutes as it will still need time to stick together.
- Once cooled cut into pieces and eat.
At the weekend I served this with mango, lime and coconut ice cream. Recipe will be coming soon to this blog. The dessert was a success and my mother had three pieces, yes three pieces! hen came back the next day for another slice. As I mentioned earlier, you can change the fruit in this brownie according to the season. Blueberries and raspberries would work well too. If you do make this recipe then as always, enjoy.