They aren't totally suitable for the low saturated fat diet which CT is following, but they certainly make a great treat for him, without overloading on butter. They are really aimed at someone trying to cut down their calorie intake, particularly from excessive fat and the empty calories from sugar.
This is a more fiddly recipe than usual, as I had to plan ahead and bake a sweet potato. I did this in the oven, as I wasn't sure if a microwaved potato would be the same - I assumed the potato would lose some moisture as it cooked in the oven, but might not lose as much in the m/wave. I started with a potato weighing around 400g and used about 2/3 of it in the recipe. The only change I made to the recipe was to use toasted hazelnuts instead of pecans, so that FB could eat the brownies.
After following the recipe exactly, I found it took a few minutes longer than stated to cook the tray of brownie batter - it was liquid in the centre at 25 minutes, but by 30 minutes I was worried that it was overcooked, as it seemed so solid. So the correct end point is something to watch for closely.
These will be made again, but only as an occasional treat for CT - he needs to stick to the oil based cakes.
Its great reading how you got on with this recipe Suelle- I too spied it in the Guardian last weekend and booked marked it. Your review sounds as though it was a really successful bake- I'll definitely be giving it a go!
ReplyDeleteNice idea - I could always do with some lower fat brownies. I'm sure that a few holes wouldn't bother me.
ReplyDeleteOh this one is right down my alley.
ReplyDeleteAll the flavour and way less of the fat and sugar - SCORE!!!!!
Great idea and I'm glad it tasted good. I will have to give this a go. Thanks!
ReplyDeleteI know this works really well. I actually did my uni dissertation about veg purees in brownies and sweet potato was the most succesful. I'd forgotten about them till now, will ahve to try this again
ReplyDeleteI'm really glad you posted this and it was successful, the brownies look delicious! I snagged a sweet recipe ages back involving sweet potato but hadn't dared to try it yet!
ReplyDeleteOooh how interesting! Will have to make them :)
ReplyDeleteMy hubby is ever so slightly diabetic, but loves chocolate, biscuits and cakes. These would hit two of those cravings, without as much damage as a lot of other cakes would incur. We love baked sweet potatoes, so we're onto a winner straight away. :)
ReplyDeleteInteresting! Clearly I am not venturing far enough into the realms of veggie brownies. I can imagine with sweet potato they would be pretty amazing!
ReplyDeleteThey look great - I think people are funny about veg in baked goods when they shouldn't be - I've successfully used courgette, carrot, parsnip, butternut squash, so there's no reason why it shouldn't work! Might have to give these a go!
ReplyDeletelooks a great texture - I love that last photo where it looks rich and truffle-like. Yum.
ReplyDeleteI think we can all judge things by what's in them, but if we eat them and don't know the ingredients can come up with a different opinion!
I will try them if you say they are good! I always look to you for all things brownie ! I like sweet potato and it sounds lovely. I have to say I wasn't keen on the beetroot brownies when they were in fashion, even though I love beetroot.
ReplyDeleteOh these do sound good. I really like the sound of using sweet potatoes. I expect it works a lot better than squash which can be rather watery.
ReplyDelete