- ½ cup unsalted butter melted
- 2 cups of dark choc chips
- 1 cup mashed sweet potato
- ½ cup brown sugar
- 4 eggs
- 2.5 tsp vanilla
- 2/3 cup sr flour
- ½ cup cocoa powder
Roast the sweet potato until tender, do not boil as it will lose flavour and texture. Wrap the sweet potato in aluminium foil & roast @ 220˚c for 1 ½ hours. Baking allows more of the starches in the sweet potato to transform into complex sugars, making it both sweeter and softer. Cut open the sweet potato and scoop out the hot flesh. Follow the instructions below.
Preheat oven to 180˚c than spray and line slice tray with baking paper.
Once sweet potato is cooked, mash and then add to dark chocolate buds while potto is still hot & whisk to combine, melting the chocolate in the process.
Now add sugar & eggs 1 at a time, whisking in between each egg.
Now add melted butter & vanilla then mix to combine.
In a separate bowl, add flour & cocoa and mix to combine.
Add dry ingredients to the potato mixture & mix until smooth and well combined.
Pour into baking tray and bake for 20 minutes or until a tester inserted in centre comes out with a few moist crumbs. Let it cool slightly before cutting into shapes.
This is so delicious; you can’t eat just one piece! Enjoy.