This is a newly discovered gem from Ella’s website. It is super easy to make and tastes amazing, while being nutritious and containing nothing at all that is even remotely bad for you. In fact, you are doing your body a favour by eating one of these brownies….That is what I tell myself when I eat half the batter up before it even reaches the pan:)
In her recipe though, she just says 2 large sweet potatoes without giving measurements. I do find this a problem as your definition of a large sweet potato is pretty much dependant on where you live in the world. Use 500g of sweet potato as that seems to work best. I suggest using the purple skinned sweet potato with orange flesh when available as it is sweeter. I struggle to find that at home, so I mostly use the white fleshed, purple skinned sweet potato and sometimes just add a little extra honey to compensate for the lack of sweetness. Taste the batter and decide if you will need to add more sweetener. The sweet potato can be roasted/baked, boiled or steamed. I peel mine, chop it into big chunks and boil it in a little water before draining thoroughly. Make sure you drain it VERY thoroughly though as you do not want extra water in the batter. I also find that the larger the sweet potato, the drier the potato – that is a good thing. The drier kind of sweet potato works even better in my opinion.
Let me know what you think