Mini chefs – healthy sweet potato brownies

Our mini chefs families made these delicious healthy sweet potato brownies. Take a look at our YouTube channel to see chef Mandy and assistant Rosa making them.

Ingredients

Makes 9

700 g sweet potato, cooked and puréed or well mashed

100 g date paste*

130g ground oats

3 tbsp cocoa powder

Method

1. Adults – preheat the oven to 180°C (fan)/200°C/gas mark 6.
2. Grease a 20cm square baking tin or similar and line with baking paper.
3. If your date paste is very thick add a few drops of hot water and mix with a fork to make it easier to mix in.
4. Put 130g ground oats and 3 tablespoons of cocoa powder into a mixing bowl. Stir together. Use your finger tips to break up any lumps of cocoa powder.
5. Add the mashed sweet potato and mix well.
6. Finally add the date paste and mix again. Adults – you may need to help your child mix the date paste in to ensure that it’s well mixed.
7. Transfer to your prepared baking tin and level the surface with a spatula or the back of a wooden spoon. Make sure the mixture goes into all the corners of your tin.
8. Bake in the oven for 40-45 minutes until you can insert a skewer or knife in the centre and it comes out clean.
9. Leave in the tin for 15 minutes (this helps it to stick together) then remove and cut into squares. Cool completely on a wire rack then store in an airtight container for a few days.

*To make date paste chop your dates up and soak them in hot water (if using medjool dates no need to soak) for 20 minutes. Drain and then pulse in a food processor or with a pestle and mortar until broken down. Add a few drops of hot water if needed to help it form a paste.

This recipe is adapted from Mandy’s recipe on Sneaky Veg.