I’ve been on quite a hiatus from Linseeds. That’s what happens when a new semester starts up simultaneously with a new 9-5 non-academic job. While I’ve been doing plenty of cooking, baking and experimenting, I just haven’t had the energy to try and remember if I tossed in 1/4 tsp of this and 1 tbsp of that, or vice versa.
I knew I needed something spectacular to make a decent food blogger comeback. This Gluten-free Sweet Potato Loaf fits the bill nicely. I’ve been thinking about chocolatey loaves since getting this month’s Bon Appétit on my doorstep. It included a recipe for Gluten-Free Chocolate Tea Cake. I’m sure it’s scrumptious, but it looks like a lot of effort is needed to achieve a delicate texture (whipping egg whites is involved). In contrast, there’s no need to worry about this loaf sticking together thanks to seasonal sweet potato. Yes, that’s right, sweet potato.
When it comes to brownies, I usually favour chewy over gooey, but somehow, this loaf hits just the right balance of incredibly moist and airy—almost mousse-like—with serious richness. It’s a texture I’ve never quite experienced before. Give it a go, and let me know what you think. One thing is certain: it will satisfy even the strongest chocolate craving.
Gluten-free Sweet Potato Brownie Loaf
- 1 medium-sized sweet potato, peeled and sliced (approx. 2 1/2 cups)
- 2 cups almond flour
- 1/2 tsp almond extract
- 100g bar of dark chocolate (at least 70%)
- 1/4 cup cane sugar
- 2 tsp gluten-free baking powder
- 2 eggs
- 1/2 cup milk (divided)
- cocao nibs for garnish (optional)
Preheat oven to 375 degrees F.
In a steaming basket, steam sweet potato until tender. The thinner you’ve sliced it, the faster this will be. Set aside and let cool – approx. 10min.
While sweet potato is cooling, add almond flour, cane sugar, and baking powder to a mixing bowl. Stir to combine.
In a small blender, purée steamed sweet potato with 1/4 cup milk. You should have almost 1 1/2 cups of purée.
In a small saucepan, slowly melt chocolate (broken into squares) with remaining 1/4 cup milk. When fully melted, remove from heat and set aside momentarily.
While the chocolate cools slightly, add in eggs, puréed sweet potato and almond extract and blend to combine. Slowly pour in chocolate mixture and blend until smooth.
Pour batter evenly into a greased loaf pan and top with cocoa nibs and an additional sprinkling of can sugar, if desired. Place in oven for approx. 1hr. Remove from oven when a toothpick inserted into the centre comes out clean with a few moist crumbs and the surface is cracked throughout.
Let cool fully before slicing. Note that as it cools, the loaf will collapse slightly.