Pecan-Studded Sweet Potato Brownies | sheerluxe.com
Favourites 32
Total Time: 2 Hours
Makes 12

Ingredients:

  • 1 large sweet potato, at least 350g in weight
  • 150g of pecans
  • 50g of soft pitted dates (ideally medjool)
  • 200g of dark chocolate (70% cocoa solids), roughly chopped
  • 50g of rapeseed oil
  • 40g of light tahini
  • 3 eggs
  • 160g of coconut sugar or dark muscovado sugar
  • Pinch of sea salt, plus a little extra for sprinkling
  • Rapeseed oil, for greasing

Method:

  1. Preheat the oven to 200°C. Roast the sweet potato on a baking sheet for 45 minutes to one hour, or until tender in the centre and slightly caramelised on the outside.
  2. Meanwhile, toast the pecans on a baking sheet for five to minutes until lightly browned. Cool, then roughly chop.
  3. Reduce the oven temperature to 180°C. Grease a 28 x 18-cm (11 x 7-in) brownie tin with a little rapeseed oil and line with baking parchment.
  4. Let the potato cool until just warm, then peel and weigh out 200g of the flesh into a blender. Add the dates and blend until smooth, then transfer the mixture to a heatproof bowl with the chocolate and set over a pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted. Add the oil and tahini and stir until smooth. Cool slightly.
  5. Whisk the eggs, coconut sugar and salt on medium-high speed for five minutes, or until paler and almost doubled in volume, then whisk in the chocolate mixture slowly until well blended. Fold through most of the pecans.
  6. Scrape the mix into the tin, gently levelling off the top. Scatter the remaining pecans over the top. Sprinkle with a large pinch of sea salt, then bake for 22-25 minutes, or until puffed and looking dry on top.
  7. Cool in the tin before slicing into squares, or resist the temptation to be tidy and cut into random pieces. Chill any leftovers in a covered container for up to three days.

Recipe from Nourish Cakes by Marianne Stewart, photography by Catherine Frawley (Quadrille £15) 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.