White chocolate and sweet potato brownie??? Don’t even ask, just try it!
Georgia is 2 and toilet training. So much quicker than Sam! Very independent though and so has pretty much done it all by herself from the beginning, wouldn’t even use the toddler toilet seat cos she said she was too big for that and her baby niece Piper could have it. You also cant interrupt her during the process…… she turns light on, sits down, wipes, flushes, soap on hands, washes hands, dries hands, turns off light. If you step in and do any of those steps for her……. living hell breaks loose, you won’t hear the end of it for hours! Sam however has only just learnt to wipe on his own, never flushes, definitely never remembers to wash his hands and just barely pulls his pants up………..
Anyway, enough toilet talk……. these brownies are a great variation to your rich, muddy chocolate brownies. The sweet potato makes them extra moist and gives them this amazing natural orange colour. Think I might experiment with some sweet potato icing and see if I can get this great colour again.
White Chocolate & Sweet Potato Brownie
500g / 1 med sweet potato
125g milk
2 eggs
2 tsp vanilla extract
½ cup maple syrup
1 tbsp olive oil
¼ cup raw cacao
⅓ cup almond meal
1 tsp baking powder
¼ cup wholemeal plain flour
100g white chocolate chips
THERMOMIX METHOD
Roughly chop sweet potato and place in TM mixing bowl with the milk. Cook 20 mins / speed 1 / 100°C. Attach butterfly whisk and mix 20 sec / speed 3. Allow to cool.
Pre heat oven to 180°C and line a 23cm square baking tin with grease proof paper.
Add the eggs, vanilla, maple syrup and olive oil to the potato in the mixing bowl and mix 20 sec / speed 5.
Then add the cacao, almond meal, baking powder, flour and mix another 20 sec / speed 5.
Add the chocolate chips and mix REVERSE / 20 sec / speed 3.
Pour into baking tin and bake 20-30 mins, until firm to touch. Allow to cool in the tin for 10 mins. Splatter with extra melted white chocolate, cut into squares and serve. This can be stored in the fridge or freezer.
NON THERMOMIX METHOD
Roughly chop sweet potato and place in a saucepan with a lid over med/high heat and cook until potato is soft 15-20 mins. Mash until smooth. Allow to cool.
Pre heat oven to 180°C and line a 23cm square baking tin with grease proof paper.
In a large bowl add the potato, eggs, vanilla, maple syrup and olive oil and mix well to combine.
In a separate bowl combine the cacao, almond meal, baking powder and flour. Create a well in the centre, add the wet ingredients and mix to combine.
Stir through the chocolate chips and pour into baking tin.
Bake 20-30 mins, until firm to touch. Allow to cool in the tin for 10 mins. Splatter with extra melted white chocolate, cut into squares and serve. This can be stored in the fridge or freezer.