Hey there :)
I made some sweet potato bread the other day, but baked too many sweet potatoes for it and still had a small one left. So what to do with it? I was torn between some sweet potato waffles or some sweet potato brownies. Well, the brownies won. Actually they are brownie muffins as the dough wasn’t enough to fill out a brownie tray ;) So I had individually round brownies and they were good :)
My boyfriend insisted they were a bit to nutty for him. But as they contain no nuts at all I just think he’s nuts and somehow his brains went into his mouth while eating. Seriously. They were not nutty. They were good and decadent. And there would be nothing wrong with nutty anyway.
The sweet potato really works well in brownies as it compliments the gooey-ness and keeps them super moist. Nomnom, soft interieur :)
If I didn’t know there was sweet potato in it I wouldn’t have guessed it. The espresso deepens the chocolate flavor, which is really intense in these. They have dark rich flavor so if you like dark chocolate I think you might like them as well.
If you don’t eat wheat I am pretty confident you can swap the flour with ground almonds or hazelnut and (for a really nutty version ;)) I also think you could leave out the egg and use a couple of tablespoons of applesauce for a vegan version. But I have to admit I haven’t tried either, so it’s just guessing.
Recipe Sweet Potato Brownie Muffins
prep time: about 15 minutes + baking time +++ yields: 6 muffins
- 1 Cup /100g sweet potato puree (made from one small sweet potato, just bake the potato at 175° for about 30 minutes until soft and then mash it)
- ¾ bar / 70g dark chocolate, chopped
- 1/3 Cup / 85ml hot espresso
- 1 egg
- ½ Cup / 60g coconut sugar (or brown sugar would work as well)
- 2 Tbsp. raw cacao powder (mine was orange scented, but normal is just fine)
- 1 Tbsp. nutbutter of your choice
- ¼ Cup / 30g whole grain wheat flour
- 1 tsp. cinnamon
- ½ tsp. baking powder
- 1 tsp. vanilla powder or vanilla extract
- dusting sugar, optional
Brew some espresso. In a bowl pour the hot espresso over the chocolate and stir until the chocolate is melted.
In a big bowl mash 100g of baked sweet potato (about one smaller potato) or if you have potato puree just put it in a bowl. Add the espresso-chocolate mix, the egg, nutbutter and sugar and mix well.
Then add the flour, baking powder, cacao powder, cinnamon and vanilla and stir again to combine. A spoon is totally enough, no need to take out your kitchen machine.
Fill into muffin tins (I have used silicone ones as they don’t stick) and bake at 175°C for about 25 minutes. They should still be very moist inside but if you prefer firmer muffins, just bake them a bit longer.
If desired dust with some powdered sugar once they’ve cooled down.