Chocolate sweet potato bars

Chocolate sweet potato bars

By
From
The Potato Cookbook
Makes
16 bars

Delicious and full of good things like chocolate, pecans and coconut, these chocolate sweet potato bars have the zing of orange and the warmth of cinnamon for the perfect afternoon snack. Serve with a mug of hot chocolate and, if you’re feeling indulgent, a dollop of whipped cream on the side.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
150 grams plain flour
115 grams caster sugar
40 grams unsweetened (dutch) cocoa powder, sifted
1/2 teaspoon sea salt
150 grams unsalted butter, melted
1/2 teaspoon natural vanilla extract

For the topping

Quantity Ingredient
1 medium sweet potato, about 380 grams
60 grams unsalted butter, melted
1 tablespoon cornflour
3/4 teaspoon ground cinnamon
1/2 teaspoon natural vanilla extract
1/2 teaspoon finely grated orange zest
1/4 teaspoon sea salt
125 grams brown sugar
2 large eggs, at room temperature
100 grams dark chocolate (70% cocoa), chopped into small pieces
90 grams pecans, chopped
25 grams shredded unsweetened coconut

Method

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Scrub the sweet potato and pierce it a few times with a skewer. Wrap in foil, place on the baking tray and bake until completely tender, about 60–70 minutes, checking with a skewer. When cool enough to handle, peel the sweet potato and pass it through a ricer or mash well until very smooth.
  3. Reduce the oven temperature to 180°C and line a 32 x 18 cm baking pan with baking paper.
  4. To make the base, in a medium mixing bowl whisk together the flour, caster sugar, cocoa powder and sea salt. Pour the melted butter and vanilla into the flour mixture and stir until combined. Spread the mixture into the base of the prepared baking pan. Bake until just firm, about 15 minutes. Set aside to cool for 10 minutes while you make the topping.
  5. To make the topping, in a small bowl, whisk together the melted butter, cornflour, cinnamon, vanilla, orange zest and sea salt.
  6. Measure 250 grams of mashed sweet potato into a medium mixing bowl. Pour in the butter mixture and stir well.
  7. In a separate large mixing bowl or the bowl of a stand mixer, whisk the sugar and eggs together until foamy, about 3 minutes. Add the eggs to the sweet potato mixture and stir until well combined. Stir in the chopped chocolate, pecans and coconut.
  8. Spread the topping over the base and smooth with a spatula. Bake until lightly puffed and the centre springs back when gently pressed with your finger, about 35 minutes.
  9. Place the baking pan on a wire rack to cool. When cold, remove from the pan and cut into bars.
  10. Store in an airtight container in the refrigerator for up to 3 days.
Tags:
Potato
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