… but not as you know them.
No, these ones are made with sweet potato. Dehydrated sweet potato.
I’ve been experimenting with my dehydrator. I had rather hoped that dehydrating sweet potato would have them closer to a chip-like consistency. Alas, I was sorely mistaken. Nonetheless, I looked through The Ultimate Dehydrator Cookbook for how I might use my newly dehydrated sett potato and when I saw brownies… well, I had to experiment. A brief google has revealed to me that sweet potato brownies are Quite The Thing with faux-paleo types who still want to have their sweet things, so I guess I shouldn’t be so surprised.
You rehydrate the sweet potato with boiling water; add honey, and then mix it with flour and cocoa, basically. Cook for 30 min or so and bam. Lovely moist brownies. The one problem I had with the recipe is that it tells you to pour over the water, leave for 20 minutes, and then ‘whisk’. Perhaps my sweet potato was too dehydrated or not enough, or more water wasn’t boiling enough (??), but there was no whisking possible with that vegetable. Bar mixing was required.
I’ll admit that they weren’t quite as sweet, or as toothsome, as I tend to prefer in brownies… so the swiss meringue buttercream got an outing. And that combo was indeed magnificent. It was gleeful giving it to people at work and then telling them it had sweet potato in it.
Acts of Kitchen 