The older I get, the less urge I have to eat meat. It’s been a slow and steady progression from eating meat semi-regularly at home, to foregoing red meat for white meat and fish, to now embracing awesome veggies most days of the week.
I don’t hold myself to any strict labels (although flexitarian sounds nicely vague enough), instead trying to eat foods that feel good at the time and enable me to have a healthy social life. This is so important! I guess you could safely say I eat a plant-based diet with the occasional pulled pork taco thrown in when prepared from scratch, with love from the lad. Like I said, better to keep it vague right?
Eating a plant based diet means I’ve developed a huge respect for the humble veggie, and am continuously intrigued by the detailed nutritional profile of each and every plant. From cucumber to cauliflower – each is designed in its own special way to give the body what it needs. It’s incredible when you think about it. I mean, the humble button mushroom has been proven to reduce the risk of breast, colon, stomach and prostate cancer. Surely that’s a sign we were born to eat vegetables every day!
Sweet potato would have to be one of my favourite, most versatile and filling vegetables. We keep a few on hand regularly to throw into our favourite pumpkin soup recipe, add to veggie curries and to bulk out my work-ready salads.
What’s so sweet about sweet potato you ask? Packed full of beta carotene – an antioxidant that helps boost the immune system – sweet potato is an amazing winter food that helps fend off infections. Sweet spuds also give us a good dose of Vitamin A, fibre and magnesium; making it a staple, powerhouse vegetable. Most importantly however, it tastes freaking fantastic straight out of the oven with a little coconut oil and paprika.
I’m sure you can now sense how excited I am to share Deliciously Ella’s recipe for sweet potato brownies. Finally the sweet, healthy spud has made its way onto the dessert menu. Huzzah!
I’ve called this post ‘sweet potato fudge brownies’ to get across the addictive gooey consistency of the recipe – and to convey a more healthy dessert vibe then afternoon tea type brownie. They’re really very moist so best served up with a fork and a dusting of dark chocolate or cacao. Perfection.
In my version I substituted maple syrup for local market honey (that’s what I had in the cupboard). The sweet potato and date mixture is literally so good I almost stopped baking then and there, genuinely stoked with my creation. But do try to finish the recipe, it’s so worth it!
These brownies are utterly moorish, gluten free and vegan – and make us see sweet potatoes in a whole, amazing new light. Veggies are the bomb. Enjoy.
What you’ll need:
- 2 medium – large sweet potatoes
- 2/3 cup of ground almonds
- 1/2 cup brown rice flour (or other gluten free flour)
- 14 medjool dates
- 4 tablespoons of cacao
- 3 tablespoons maple syrup
- Pinch of salt
How to go about it:
- Turn the oven to 180C.
- Peel and chop sweet potato into chunks before steaming (or boiling) until nice and soft.
- Place the soft sweet potato into a food processor along with the dates and mix until it forms a smooth, creamy paste. Try not to eat too much at this point! ;)
- Pop the rest of the ingredients into a large bowl, before combining with the date/sweet potato mixture. Stir well.
- Line a baking tray with baking paper and add the mixture, smoothing out the top layer with the back of a spoon.
- Bake for around 20 minutes until a fork poked in the brownie comes out clean (I have an old oven so left mine baking for a little longer than 20 minutes).