{"id":615,"date":"2021-11-02T15:41:40","date_gmt":"2021-11-02T15:41:40","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=615"},"modified":"2021-11-02T15:42:04","modified_gmt":"2021-11-02T15:42:04","slug":"sweet-potato-brownies","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/615","title":{"rendered":"Sweet Potato Brownies"},"content":{"rendered":"\n

These brownies are packed with caramelised sweet potato for a sweet, fudgy texture.<\/p>Hairy Bikers<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/sweet_potato_brownies_66025<\/a>)<\/p>\n\n\n\n

Makes 12-15.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the brownies<\/h3>\n\n\n\n
  • 1\u20132\u00a0sweet potatoes\u00a0(makes 150g\/5\u00bdoz\u00a0sweet potato\u00a0mash)<\/li>
  • 1 tsp\u00a0vanilla extract<\/li>
  • 200g\/7oz\u00a0dark chocolate, minimum 70% cocoa solids<\/li>
  • 200g\/7oz\u00a0butter<\/li>
  • 200g\/7oz\u00a0caster sugar<\/li>
  • 3 large free-range\u00a0eggs<\/li>
  • 60g\/2\u00bcoz\u00a0plain flour<\/li>
  • 60g\/2\u00bcoz\u00a0cocoa powder<\/li>
  • \u00bd tsp\u00a0baking powder<\/li>
  • \u00bd tsp\u00a0sea salt<\/li>
  • 75g\/2\u00beoz pecans, roughly chopped<\/li>
  • 100g\/3\u00bdoz chocolate chips or\u00a0dark chocolate, roughly chopped<\/li>
  • 50g\/1\u00beoz\u00a0dark chocolate, melted, to decorate<\/li>
  • 50g\/1\u00beoz\u00a0white chocolate, melted, to decorate<\/li><\/ul>\n\n\n\n

    For the caramelised sweet potato<\/h3>\n\n\n\n
    • 1\u00a0sweet potato, peeled and chopped into 2cm\/1in<\/li>
    • 1 tbsp\u00a0butter<\/li>
    • 1 tbsp\u00a0maple syrup<\/li>
    • salt<\/li><\/ul>\n\n\n\n

      For the soaked raisins<\/h3>\n\n\n\n
      • 100g\/3\u00bdoz\u00a0raisins<\/li>
      • 100ml\/3\u00bdfl oz bourbon\u00a0whisky<\/li><\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n

        To make the brownies, preheat the oven to 200C\/180C Fan\/Gas 6. Prick the potatoes with a sharp knife and roast for 40\u201345 minutes until tender. Leave to cool and then peel and mash until smooth. Weigh out 150g\/5\u00bdoz of the mash, mix it with the vanilla and set aside in a large mixing bowl.<\/p>\n\n\n\n

        Meanwhile, to make the caramelised sweet potato, put all of the ingredients in a lidded pan, with a splash of water. Add a generous pinch of salt and place over a medium heat. Cook until the butter has melted and then cover and cook gently for 5 minutes until the sweet potatoes are al dente. Remove the lid and turn up the heat. Cook, stirring regularly, until the liquid has reduced and the sweet potatoes are looking sticky and caramelised. Set aside to cool.<\/p>\n\n\n\n

        To make the soaked raisins, put the raisins in a saucepan with the bourbon. Bring to the boil, turn down the heat and leave to simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool.<\/p>\n\n\n\n

        To make the brownies, line a 23cm\/9in square tin with baking paper and preheat the oven again to 200C\/180C Fan\/Gas 6.<\/p>\n\n\n\n

        Put the chocolate in a glass bowl and set it over a simmering saucepan of water, making sure the bowl does not touch the water. Leave to melt, stirring every so often. When it has melted, remove and allow to cool a little.<\/p>\n\n\n\n

        Beat the butter and sugar together in a stand mixer until soft, fluffy and aerated. Beat in the eggs, one at a time. Set aside.<\/p>\n\n\n\n

        Mix the flour, cocoa, baking powder and salt together in another bowl, add the pecans and chocolate drops, mix well and set aside.<\/p>\n\n\n\n

        Mix the butter, sugar and egg mixture into the reserved sweet potato mash. Fold in the slightly cooled melted chocolate. Then stir in the dry mixture and the raisins soaked in bourbon. Add the maple candied sweet potatoes and fold in gently.<\/p>\n\n\n\n

        Scrape into the prepared tin and bake for around 30 minutes, until the top has set and is looking dry. A skewer should come out sticky, not clean or covered in wet batter. Leave to cool then drizzle with the melted dark and white chocolate. Cut into squares and serve (or keep until the next day when they will taste at their best).<\/p>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Chocolate brownies with caramelised sweet potato for a sweet, fudgy texture.<\/p>\n","protected":false},"author":2,"featured_media":616,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[168,8,60,12,167],"class_list":["post-615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-american","tag-baking","tag-chocolate","tag-dessert","tag-sweet-potato"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=615"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/615\/revisions"}],"predecessor-version":[{"id":618,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/615\/revisions\/618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/616"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}