Sweet Potato & Banana Brownies

When I originally heard the concept of sweet potato in a brownie, I was confused. What would this do to the texture and the taste? Would they turn out orange? Nobody wants to ruin their impression of one of their favourite treat foods, so I was uncertain what trying them would do to mine. It once again proved to me the versatility of sweet potato. Not many foods can work well for both sweet and savoury uses as this vegetable does. The truth is, as long as there’s enough chocolate and sweetener in the mixture, you don’t even notice the sweet potato when it’s grated finely enough. The traditional texture also holds well.

I created my own version of the recipe a few years ago for my first food blog, but with bringing it over to this one, I decided to come up with a vegan version. With trial and error, the Sweet Potato & Banana brownies happened. Banana acts as a great binder, but the flavour also goes well with chocolate. This was a win in all cases – especially since a one-a-day treat had transformed into a two-a-day! I’ve stuck with the healthier option of using dark chocolate for these brownies, and the cocoa powder is also pure. You can, however, use milk or even white chocolate if you prefer. It’s important to leave these for about 30 minutes to cool before serving. The binding becomes more effective once the coconut oil cools down. I pop the baked mixture into the freezer to speed it up.

Recipe reposted with kind permission of Ryan The Food Anatomist https://foodanatomist.com