Sweet Potato Brownies

Do fussy eaters ever stop being fussy?

Writing about healthy school lunch boxes has got me thinking about how I brought up my children.  Did I give them healthy enough school lunches? Were the meals at home, nutritionally balanced?  Or have I passed onto them my sweet tooth by letting them have more sweet treats than I should have done?

My two daughters, who are now grown up, I think have a pretty good attitude to food.   My eldest daughter liked most foods by the end of primary school.  Her younger sister has always been a bit fussier.  Though in the past year, (she is 17) she has gradually started to eat more vegetables that were previously off the menu i.e. cooked peppers, mushrooms, and cabbage.  This has made my life a lot easier!  It wasn’t the taste that was necessarily the problem but the texture.  I distinctly remember at one suppertime, after having bitten into a slice of courgette, she went running to the toilet to spit it out!

At my after school clubs, I say to the children your taste buds will change – one day when you’re a bit older, you are going to like courgette or aubergine.  Of course they look at me with disbelief, ‘Never, Mrs J!’ they say.

Do not give up hope, if you have a fussy eater.  If you demonstrate to them that you eat an interesting and varied diet, then chances are they will eventually start to eat the same foods as you.

This time I have chosen an interesting recipe from the Smart Raspberry repertoire.  During last summer we ran a Superfoods Workshop for Oxfordshire County Council in conjunction with a big primary school sporting event they were holding.  We gave the children some of the brownie and they had to guess which Superfood was in it.  Most of them didn’t realise there was a vegetable in the ingredients, but a lot really liked it, and were surprised it was sweet potato.

Have a go at making it with your children, maybe they will be intrigued with the thought of a vegetable going into a Brownie?  Happy Baking!

Sweet Potato Brownies

Ingredients

100g self raising flour

1 tbsp cocoa powder, sifted

½ teaspoon bicarbonate of soda

50g butter, cubed

50ml milk

1 large egg, beaten

100g sweet potato, peeled and finely grated

1 very ripe banana (approximately 60g peeled weight), mashed

2 tablespoons honey

oil for greasing

Method

1. Preheat the oven to 200C/ fan 180C/ gas mark 6. Grease and line the base and sides of a tin with baking parchment.

2. In a large bowl, combine the flour, cocoa and bicarbonate of soda. Make a well in the centre.

3. In a small bowl, melt the butter in the microwave. (TIP: heat the butter in 15-20 second bursts until melted).

4. Add the milk, egg, sweet potato, banana and honey into the melted butter and mix vigorously.

5. Pour the liquid mixture slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the lined tin.

6. Bake for 30-35 minutes or until the cake is risen and just firm to the touch.

7. Serve warm or leave to cool in the tin before cutting into squares.

This is usually made in takeaway style oblong, foil container, so double the ingredient quantities if you want to make more.

Keep in an airtight container for up to 3 days.


| Melinda Johnston

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