3-ingredient Sweet Potato Brownie

Dairy-free | Refined sugar-free | Gluten-free

Makes enough for 16 pieces

Why it's delicious:

It's hard to imagine a brownie without added sugar, flour, butter and eggs but this little wonder is fantastic! Made with only 3 ingredients + the frosting , you wouldn’t  believe how easy it is to make and how fabulous it is to eat! 

The super sweet potato is the hero of this brownie and thanks to its high levels of Vitamin A, vitamin C and fibre it makes this brownie incredibly good for us. That's right, a healthy brownie. Have mercy!

Helpful hints + tips:

Cocoa powder: There are many different cocoa powders on the market, but I like to use a raw organic cacao powder as it increases the health properties in our brownie exceptionally! It also tastes marvellous too. 

Almond spread/butter : Depending on how you feel or what you like you can use any type of nut butter for this brownie. Almond, peanut or cashew all work well. 

Ingredients

• 600 g (1.3 lbs) or 3 cups cooked mashed sweet potato
• 250 g (8.8 oz) almond butter or almond spread
• 50 g (1.7 oz) raw cacao powder

Chocolate Coconut Frosting

• 300 g (10.5 oz) sugar-free chocolate chips
• 200 ml (6.7 fl oz) coconut cream

Method

1. Make the sweet potato mash by peeling and chopping the sweet potatoes into small chunks. Place into a pot and cover with just enough water so that the sweet potatoes are fully submerged. 
2. Bring the sweet potatoes to the boil and cook for 10-15 minutes or until the sweet potatoes are very soft. Drain the water from the pot and allow the potatoes to cool for 15-20 minutes. 
3. Preheat your oven to 170C (330F) and line a small loaf or cake tin or pan with non-stick baking paper. 
4. Add the sweet potatoes to the bowl of a food processor along with the almond butter and cacao powder. Pulse briefly till the mixture is just combined. There should be no lumps, but the mixture will still be textured. You don't want to over mix and make it like a puree. 
5. Spoon the mixture into the prepared tin and bake in the oven for 18-22 minutes. The brownie is cooked when it is set but still soft when touched gently on the top. 
6. Remove from the oven and allow to cool completely on a  wire rack. 

For the chocolate coconut  frosting

1. Place the chocolate and coconut cream in a small metal bowl over a pot of gently simmering water. Stir the chocolate and coconut cream with a spatula until it is smooth. 
2. Pour the frosting over the brownie and allow the frosting to set for 20 minutes and then cut the brownie into slices.