FOODLOVER magazine


Pecan-studded Sweet Potato Brownies  

Sweet potato is a great way to add natural sweetness to bakes and offers the perfect gooey texture needed for a good brownie.

Sweet potato Brownies

MAKES 12  

  • 1 large sweet potato, at least 350g in weight  
  • 150g pecans  
  • 50g soft pitted dates, ideally medjool  
  • 200g dark chocolate (70% cocoa solids), roughly chopped  
  • 50g rapeseed oil, plus extra for greasing 
  • 40g light tahini  
  • 3 eggs  
  • 160g coconut sugar or soft brown sugar   
  • Pinch of sea salt, plus a little extra for sprinkling  
  1. Preheat the oven to 200C/gas 6. Roast the sweet potato on a baking sheet for 45 mins to 1 hour, or until tender in the centre and slightly caramelised on the outside.  
  2. Meanwhile, toast the pecans on a baking sheet for 5–6 mins until lightly browned. Cool, then roughly chop.  
  3. Reduce the oven temperature to 180C/gas 4. Grease a 28 x 18cm brownie tin with a little rapeseed oil and line with baking parchment.  
  4. Let the potato cool until just warm, then peel and weigh out 200g of the flesh into a blender. Add the dates and blend until smooth, then transfer the mixture to a heatproof bowl with the chocolate and set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted. Add the oil and tahini, stirring until smooth. Cool slightly.  
  5. Whisk the eggs, coconut sugar and salt on a medium–high speed for 5 mins, or until pale and almost doubled in volume, then whisk in the chocolate mixture slowly until well blended. Fold through most of the pecans.  
  6. Scrape the mix into the tin, gently levelling off the top. Scatter the remaining pecans over the top. Sprinkle with a large pinch of sea salt, then bake for 22–25 mins, or until puffed and looking dry on top.  
  7. Cool in the tin before slicing into squares, or resist the temptation to be orderly and cut into randomly sized pieces. Chill any leftovers in a covered container for up to 3 days.  

Nourish Cakes by Marianne Stewart, published by Quadrille Publishing Ltd. 



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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.