I followed an online recipe for kidney bean brownies but replaced the kidney beans with sweet potato and made a few more adjustments to the recipe.
They have turned out well! I would say they give more of a dark chocolate taste as apposed to a classic milk chocolatey brownie taste but that can be fixed by adding in milk chocolate chips.
Around 250g sweet potato
1tbspn bicarbonate of soda
1tbspn olive oil
1tbspn vanilla extract
75g cocoa powder
Preheat your oven to 180 degrees C and grease and line a baking tin.
Start by peeling and chopping the sweet potato, then placing in a microwaveable bowl with water and microwaving until soft. Meanwhile place the rest of the ingredients into a food processor and blitz. Once the sweet potatoes are ready drain and add to the food processor, then give a final blitz until all the lumps of sweet potato are gone. Transfer to the prepared baking tray and bake for 15-20 minutes.
I use a fan oven which always seems to cook things quicker than recipes say so you may need to bake for a little longer depending on your oven.
Slice up and enjoy when cool!
I cut up into 9 squares.
Macros per brownie:
4.2g Fat ( of which 1.6g saturated)