Irresistible to children and grown-ups, these are densely chocolatey and lightly sweet. These brownies are made with sweet potato so they are a twist on the American classic. Although the rice malt syrup won’t over-excite you, the chocolate will, so go easy. Those under the age of one won’t miss out either as the left over ingredients can be used to make a delicious and healthy sweet potato pureé or buttery sweet potato mash. 

Makes: 9

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Storage: Refrigerate for up to 3 days.

What You’ll Need

• 350g/12oz sweet potatoes, peeled and diced
• 90g/31 4oz unsalted butter, plus extra for greasing
• 40g/11 2oz/1 2 cup unsweetened cocoa powder
• 2 tsp vanilla extract
• 2 large eggs
• 240ml/8fl oz/scant 1 cup rice malt syrup or 140g/5oz/scant 3
• 4 cup cane sugar
• 135g/4 3/4oz/ 1 cup + 1 tbsp wholemeal spelt flour or wholemeal plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt

What To Do

1. Preheat the oven to 180°C/350°F/gas 4. Grease a 20 x 20cm/8 x 8in baking tin with butter, line with baking parchment and grease again. Put the sweet potatoes in a steamer and steam, covered, for 8–10 minutes until completely soft. Transfer to a large bowl and mash thoroughly until smooth.
2. Heat the butter in a saucepan over a low heat until melted. Remove from the heat, add the cocoa powder and vanilla extract and stir until well combined. In a small bowl, lightly beat the eggs together with a whisk. Add the eggs, cocoa mixture and rice malt syrup to the sweet potatoes and mix well. In another bowl, mix together the flour, baking powder and salt, then add to the sweet potato mixture and fold until well mixed, but take care not to overmix.
3. Spoon the mixture into the baking tin and smooth the surface with a spatula. Bake for 35–40 minutes until the surface is cracked and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Cut into squares and transfer to a wire rack to cool. Serve warm or at room temperature.

Sweet Potato Purée – 6-9 Months

Put 5 tablespoons of the steamed sweet potato and 3 tablespoons water in a blender. Blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. Serve warm.

Buttery Sweet Potato Mash – 9-12 Months

Put 5 tablespoons of the steamed sweet potato and 3 tablespoons water in a blender. Pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. Mix in 1 teaspoon of the melted butter and serve warm.

Extracted from Me, You & the Kids Too, published by Duncan Baird Publishers, London Hardback RRP £14.99.
Available from all Planet Organic Stores and www.planetorganic.com