If there was ever a perfect sweet treat recipe to sneak in an extra helping of veg then these easy Sweet Potato Brownies would be it! This recipe from Seasonal Spuds is soft, indulgent and even has some cheeky peanut butter to take things to the next level. A perfect Autumn treat!

INGREDIENTS – Makes 15 squares

350g sweet potato

300g peanut butter

1 tsp vanilla essence

150g rice flour

125g coconut sugar

1 tsp baking powder

Pinch of salt

150g cocoa powder

40g cocoa nibs

40g dried cherries

250ml almond or coconut milk

Icing sugar to dust

METHOD

Pre-heat oven to 190°C and line a 13”x 8” brownie tin with parchment paper.

Peel, cube and boil the sweet potatoes until soft.

Warm the peanut butter through in a pan until loosened.

In a large bowl mash the sweet potato until smooth then add the peanut butter and combine. Add all the other dried ingredients and mix thoroughly. The mixture will be quite thick. Gradually add the milk, stirring together until the mixture is fully combined.

Smooth the mixture into the lined tin and place in the pre-heated oven for 25 minutes.

Remove from the oven and cut into 15 squares. Leave to cook then dust with icing sugar.

Recipe: Seasonal Spuds

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