As a recipe developer, I often find myself wondering if the things I’m creating are interesting enough. If they’re original, innovative, inspiring. If they’ll make someone pick up an ingredient they never thought to try or, even better an ingredient they use every single day and suddenly look at it in a totally different and fascinated manner. I want people to get excited about the things their meal are comprised of and amazed that a combination they never even dreamed would taste edible is actually a match-made-in-heaven. It’s difficult when everyone and their mother is writing recipe blogs and Instagrams these days but I like to think that the very way my recipes are so personal to me means that they continue to be that little bit special.
Why am I tell you this this? Well, because the recipe I’m sharing today is for sweet potato brownies. I know what you’re thinking. Who hasn’t made sweet potato brownies?! They’re so 2014. Along with avocado brownies. Beetroot brownies. Kale brownies. The era of vegetable-ingredient brownies is nothing new. Well, hold that thought because these brownies have a bit of a twist and, believe me, it’s better than anything you’ve had before.
My all-time favourite ingredient that I must always have in my cupboards in brown rice miso. Miso salmon is a regular star of my Snapchat but I’ve been a bit more adventurous recently and started incorporating it into my sweet treats too. I came up with a beautiful salty miso-caramel recipe not so long ago but decided to take it one step further and create the most indulgently gooey and delicious brownies using another pantry favourite of mine – sweet potatoes. The result? Something unlike anything I’ve ever tasted before but truly a combination of beauty. I’m so proud of this recipe and I truly hope you adore it as much as I do because I think it really is quite special. Let me know what you think!
- 2 medium sweet potatoes (500g when peeled)
- 12 medjool dates (soaked in hot water for 10 minutes to soften)
- 1/2 a cup of ground almonds
- 1/2 a cup brown rice flour
- 1 cup brown rice/almond milk
- 7 1/2 tablespoons raw cacao powder
- 1 teaspoon baking powder
For the miso caramel
- 1 tablespoons brown rice miso paste
- 2 tablespoons brown rice syrup
- 2 tablespoons cashew butter
- 4 tablespoons brown rice milk
Pre-heat your oven to 180°C.
Peel and chop your sweet potatoes into bite-sized chunks and steam for 15-20 minutes, until soft. Allow to cool before adding to a food processor with the softened dates, cacao powder and almond milk and blend until smooth.
Mix your ground almonds, brown rice flour and baking powder together in a bowl, then add the chocolate sweet potato mixture. Combine until everything is well mixed, then transfer to a lined baking tray.
In a saucepan, melt all the ingredients for the miso caramel together. Ensure the caramel is completely smooth, then drop spoonfuls across the top of the brownie mixture. Use the spoon to swirl the caramel through the mixture. Then, place the brownies in the oven to cook for 20-25 minutes, until you can insert a knife into the centre and it comes out smooth. Allow the brownies to cool completely in order to let them set. Then slice and enjoy!