sweet potatoes without giving measurements. I do find this a problem as your definition of a large sweet potato is pretty much dependant on where you live in the world. Use 500g of sweet potato as that seems to work best. I suggest using the purple skinned sweet potato with orange flesh when available as it is sweeter. I struggle to find that at home, so I mostly use the white fleshed, purple skinned sweet potato and sometimes just add a little extra honey to compensate for the lack of sweetness. Taste the batter and decide if you will need to add more sweetener. The sweet potato can be roasted/baked, boiled or steamed. I peel mine, chop it into big chunks and boil it in a little water before draining thoroughly. Make sure you drain it VERY thoroughly though as you do not want extra water in the batter. I also find that the larger the sweet potato, the drier the potato – that is a good thing. The drier kind of sweet potato works even better in my opinion.
While brownies are baking, make peanut butter filling. Remove brownies from oven when done baking. Gently drop peanut butter filling onto top of warm brownies, using fingertips to make sure brownies are completely covered
Hidden vegetable cakes are big this year so whether you're tucking bright pink beetroot into a red velvet cake, grating courgettes into a carrot cake, adding mashed potato to chocolate cake (this is apparently a thing) or opting for sweetpotato like my recipe below, the results are always deliciously moist and healthy (well, sort of
To make these vegan sweetpotato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made with potatoes and carrots and it tastes like real cheese
2 large sweetpotatoes, peeled and cut into ½” cubes (about 4 heaping cups). 1 sweet onion, finely chopped. Put 3 cups broth, the potatoes, onion and garlic in a pot and simmer on med-low heat for 5 minutes. Pumps and Iron 2 large sweetpotatoes, peeled and cut into ½” cubes (about 4 heaping cups). 1 sweet onion, finely chopped