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Purple sweet potato brownies rich in antioxidants, super gooey and yummy while still being healthy, vegan and gluten free. I’m not much of a baker, there’s one too many steps, but La Tourangelle Sun Coco oil is the perfect oil for baking, there’s no need to melt butter or coconut oil, it pours straight from the can. One less step while cooking is a win for me. I also love purple sweet potatoes, they are full of the antioxidant anthocyanin, from their rich purple colour, and they have a low glycemic index which is good for your blood sugar levels. Add them in this recipe for healthy fibre and they act as an incredible binder. The tahini and Sun Coco is what makes this brownie super dense and moist - just the way a yummy brownie should be! Happy healthy baking!
1 cup purple sweet potato purée
1 cup organic maple syrup
¼ cup tahini
1 tsp pure vanilla extract
¼ cup La Tourangelle Sun Coco oil
½ cup pure cacao powder
1 tsp baking powder
⅔ cup GF flour
¼ cup chopped pecans
½ cup dark chocolate baking chips
1 tsp flaky sea salt
1. Start by preheating your oven to 400 F. Line a baking tray with parchment paper, and place your sweet potatoes on there whole with skin on. Bake for 30-45 minutes until they are soft to touch and the skin begins to peel away easily. Remove from the oven, and carefully peel away skin and add the soft inner potato to a food processor, discard the skin. Whiz on high to create your purple puree.
2. Next, set the oven to 350 F and prep your baking tin, I used a 8” by 8” tin and greased it with Sun cocoo oil, add parchment paper on top and grease it well. This will help you move your brownie from the tray.
3. In a large mixing bowl add the wet ingredients first, purple sweet potato purée, maple syrup, tahini, vanilla extract, and Sun Coco oil. Using a large whisk stir well to combine.
4. In a separate bowl add the dry ingredients - pure cacao powder, sea salt, and baking powder and nut flour, mix well to combine. Then pour dry ingredients into the wet ingredients mixing bowl. Mix well until a thick smooth consistency forms.
5. Pour your mix into your baking dish and use your spatula spread out evenly all the way to the sides. Lastly, add your chopped nuts, I used pecans and dark chocolate chips on top, with an extra sprinkle of flaky sea salt.
6. Pop into the oven on the middle rack, at 350 F for around 30-40mins. Check with a fork if it is cooked, or if it is still gooey it may take another 10 mins until crispy on the outside but cooked in the middle. Remove from the oven and let cool in the pan for 30 minutes.
7. To serve, use the parchment paper to gentle lift out of the baking tray and then slice + enjoy!
8. For storage, I like to keep my brownies at room temp rather than putting them in the fridge. They will last around 3 days at room temp, or up to 7 days in the fridge! Good luck not eating them all in one day.