Sweet potato brownies (or brownie cake)

Cool it worked! First time I've ever made a cakes based on potato and it totally worked. I was pleasantly surprised at how good the mixture tasted and it's a perfect brownie texture. I made this brownie recipe into a cake and just baked it for 10 minutes longer. The other cool thing is there's no sugar in it! And it's  gluten free! This was a birthday cake for a non-vegan/non-health-nut friend, so I topped it with some ridiculously unhealthy, rich vegan frosting. Ordinarily, I'd skip the icing and have it on its own. Enjoy :)

Makes 10 brownies

Ingredients
- 2 medium to large sweet potatoes
- 2/3 of a cup of ground almonds
- 1/2 a cup of buckwheat flour (brown rice flour will also work)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup syrup
- a pinch of salt

Directions

1. Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about  twenty minutes, until they become really soft.
2. Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
3. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
4. Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
   

Recipe from: http://deliciouslyella.com/vegan-sweet-potato-brownies-gluten-free/

unfrosted

frosted