It’s safe to say that brownies rank pretty highly in the pantheon of American culinary inventions, but like most of their compatriots – think Twinkies, corn dogs and Dunkin’ Donuts – ingesting them in large quantities won’t do your waistline any favours. This problem inspired the chefs at fitness restaurant Gym’s Kitchen (gymskitchen.com) to come up with a radical solution: replace all the sugary, processed carbs in traditional brownie recipes with the natural goodness of, yes, sweet potato. The results taste as good as they look, and offer plenty of blood sugar-steadying low-GI carbs as well as 14g of muscle-building protein per brownie.
800g sweet potato, peeled and diced
80g ground almonds
14 dates, finely chopped
100g chocolate whey protein powder
4tbsp cocoa powder
3tbsp pure maple syrup
1tbsp baking powder
How to Make It
Step 1: Preheat the oven to 180°C/gas 4.
Step 2: Boil the sweet potato in water for eight to ten minutes until soft. Drain and place it in a bowl. Mix with the remaining ingredients and mash until you get a smooth consistency.
Step 3: Line a baking tray with greaseproof paper and spread the mixture evenly over it. Bake it in the oven for around 18 minutes, then slice into ten and eat. Not all at once.
The Numbers (per brownie)
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Between 2010 and 2016, Ben was the deputy editor of Men’s Fitness UK, which predated, and then shared a website with, Coach. Ben also contributed exclusive features to Coach on topics such as football drills, triathlon training plans and healthy eating.