Homemade Fudgy Sweet Potato Brownies

Let’s bake sweet potato brownies together on this drizzly, grey November day.

I always obsess over the pumpkin, sweet potato and kabocha squash sweet treats that I stumble across in Japan, as they taste perfectly autumnal while still remaining fairly nutritious. Now that I’m stuck in the UK for the foreseeable future, it’s always a bonus when I find a delicious recipe that I can recreate at home.

It goes without saying that I absolutely love gooey, fudgy brownies served with a scoop of vanilla icecream and a drizzle of caramel sauce, particularly during the colder months. As someone who is extremely sensitive to caffeine and tries to avoiding consuming chocolate as much as possible, I was overjoyed to find a way to make my favourite sweet treat without suffering any ill-effects.

Best of all, they can easily be made vegan by switching out the white chocolate to a free-from substitute without affecting the quality or taste of the final product. What could be better?

This method for sweet potato brownies has been adapted from @clarecooksfood over on Instagram – my version is pretty similar, but a little less healthy!

Homemade Fudgy Sweet Potato Brownies

Ingredients

  • Two small sweet potatoes
  • Two 90g bars of white chocolate, chopped into small pieces
  • 200g Lotus Biscoff spread
  • 10 Lotus Biscoff biscuits
  • Two tablespoons of plain flour
  • One teaspoon of baking powder

Method

  • Preheat the oven to 180°C and grease a baking dish with butter.
  • Place the sweet potatoes in the microwave and cook for three minutes. Turn them over and cook for another three minutes until they are soft and cooked through.
  • Slice the sweet potatoes in half and scoop the insides into a bowl, mashing them with a fork. Add the Biscoff spread, white chocolate, flour and baking powder and mix until smooth.
  • Crumble the Biscoff biscuits into the mixture and combine. Pour into the greased baking dish and place in the oven for 30 minutes.
  • Once cooked, press pieces of Biscoff biscuits into the top of the brownies and leave to cool before cutting into squares.

It really is as easy as that!

I recommend whipping up a batch of these sweet potato brownies next time you host a casual gathering or dinner party – trust me, they’re guaranteed to be a hit. They also work well as a Thanksgiving dessert or simply a cosy Sunday evening treat.

So as the nights draw in and the temperatures drop, stay warm and cosy by baking something delicious to share with friends and family. What could be more autumnal than that?

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