Today's recipe was inspired in part by my friend Mark making a white chocolate version of Nutella Cheesecake Brownies (which we christened Blondies), and a Gizzi Erskine recipe from a while back using sweet potatoes to replace the fat in a brownie recipe. Her brownies are rich and dark and very decadent. My version has turned out a lot lighter but that may be due to not using quite so much sweet potato. 500g of raw turned into only 300g once cooked so, er, oopsie there. Anyway.
A word of warning. Purple Mountain Sweet Potatoes (I found them in Tesco's Finest range) are rather more dense than other kinds. My old but powerful stick blender actually got stuck so it was fork to the rescue and I had to add about 5 tablespoons of water to get it to a stiff puree. However, I had a hell of a lot of fun doing this, even if most things in my kitchen went purple.
Today's recipe went like this;
300g (cooked and skinned weight) purple mountain sweet potatoes (baked in their skins until soft, then cooled, peeled and pureed)
5 tbs water
3 free range eggs
140g white caster sugar
A pinch of salt
150g white chocolate, melted and cooled (Green and Blacks white)
100g ground almonds
2 tsp white flour
70g of good quality white chocolate drinking powder (I used Whittards white with praline flavour)
11/2 tsp vanilla extract
1 heaped tsp cinnamon
Handful of cinnamon chips as I had some in the cupboard but any chocolate chips would do.
Heat the oven to 160°C. Line a square brownie tin with greaseproof paper. (I didn't have a square one, so my Slocombes are a bit on the thin side)
In a clean, dry bowl whisk eggs, sugars and salt until they become really voluminous and pale. This will take about 5 minutes.
Scoop out the sweet potato from their skins and mash with a fork to a puree. Add some of the water if it is too stiff.
Fold this into the egg mixture. along with the chocolate, ground almonds, flour, chocolate powder, cinnamon and vanilla extract until it is incorporated.
Add the choc chips if using.
Pour into the lined brownie tin and bake for 35 minutes or until the top is firm.
They are soft, and moist with a vaguely ice cream smell about them. Quite moreish it has to be said! Next time I think I'll use slightly more ground almonds and 200g of melted chocolate, not 150g. They possibly needed a tad more vanilla, but that might just be me.