Sweet Potato Brownies
Yield
8" by 8" tray
Ingredients
* To make sweet potato purée, poke a large sweet potato several times with a fork then cook on high power in a microwave for 5 minute intervals, rotating every five minutes, until centre of sweet potato is soft. Once cool, peel away the skin and process in a food processor until smooth.
** To make oat flour, pulse large flaked oats in a food processor until a fine powder forms then measure.
Instructions
Notes
For best result, measure all ingredients with a scale. If measuring dry ingredients without a scale, use the “spoon and sweep” method. If you do not have a scale, spoon ingredient into a measuring cup until it is overflowing. Do not pack down. Use an offset spatula or the back of a knife to sweep away the excess.
Recipe Developed by Maggie Frith, Semi-finalist in Season 4 of the Great Canadian Baking Show & successful Toronto bakery owner The Magpie Cakery.
Not all sweet things must come to an end, let's stay in touch!