Fudgy sweet potato & hazelnut brownies

I’m a little suspicious of cane sugar alternatives, even if they’re natural, as monk fruit sweetener is.

Recently I came across monk fruit sweetener (a.k.a. 1% monk fruit extract and 99% erythritol) in the health food isle and purchased it out of curiosity.

Initially I used this product to make hot cocoa and after approximately one week of use, I could no longer recognise its unfamiliar taste.

I’ve come to enjoy this product as a cane sugar alternative that doesn’t raise blood glucose/insulin levels, and particularly like using it in sweet potato brownies.

These brownies are FUDGY, smooth, with a crunch (the hazelnuts) and pleasantly sweet.

Cut into squares and store these in the freezer to be eaten when needed!

Fudgy sweet potato & hazelnut brownies

INGREDIENTS

  • ½ medium yellow sweet potato (or 420g cooked and pureed)

  • 1/3 cup monk fruit sweetener (or 1/4-1/3 cup maple syrup or good quality honey)

  • ½ cup peanut butter

  • 2 tbsp olive oil

  • ½ cup cocoa powder

  • A generous pinch of salt

  • 1 tsp baking soda

  • 2 tsp apple cider vinegar

  • 1/3 cup processed oats

  • 2/3 cup hazelnuts, chopped

METHOD

  1. Grease and line a 24cm x 24cm square baking tin with baking paper. Preheat the oven at 160 degrees, confection.

  2. Steam or boil the sweet potato until tender. Puree.

  3. Add to a large mixing bowl the sweet potato puree, monk fruit sweetener, peanut butter and olive oil, and stir to combine.

  4. Add the cocoa powder, salt, baking powder and apple cider vinegar, and stir to combine.

  5. Then, add the oats and hazelnuts, and stir until a thick batter is achieved.

  6. Transfer the batter into the baking tin and spread into an even layer using a spatula.

  7. Place in the oven and bake for 15-20 minutes or until a skewer is inserted and comes out clean.

Holly Charlton