HANNAH BRYAN makes brownies with a twist

THOUGHTS of brownies will most likely be followed by visions of gooey chocolate, walnuts and rich chocolate chips. One thought which has probably never entered your mind when thinking of chocolate brownies is potato. But it turns out that adding sweet potato to your brownies creates some of the tastiest, softest brownies ever baked. Not only are you getting your sweet fix, but also a brownie packed full of nutrients from the sweet potato and other, totally natural, ingredients.

Sweet potato is rich in antioxidants, potassium and even copper which assist in the production of collagen to help keep muscles healthy and skin plump. Pass me the spoon!

Sweet potato brownies

Makes 8-10

1 large cooked sweet potato

1 tbsp coconut oil

2 tbsp honey

Grated rind of an orange

25g crushed walnuts

35g cacao powder

35g almond flour

1 tsp baking powder

2 egg whites

Handful of sultanas or dark choc chips

Method:

Start by preheating the oven to 180 degrees and peel and boil the sweet potato until soft. If you’re pushed for time you can always do it in the microwave.

Melt the coconut oil and honey together and then add to the drained sweet potato and mash together. Once the potato is mashed, add the two egg whites, orange rind and stir well. Once mixed, add the remaining ingredients and stir until well combined.

Pour the mixture into a fairly deep baking tray (or cake cases if, like me, you fancy making little brownie bites) and bake in the oven for about 20 minutes.

Once cooked, leave to cool on a wire rack before cutting up and dusting with chocolate powder.