This Sweet Potato and White Chocolate Slice is so so delicious. The sweet potato makes it fudgy and the white chocolate gives it a caramel flavour with crisp and chewy edges. Sweet Potato is such a versatile plant and can be used for both sweet and savoury dishes. This Sweet Potato and White Chocolate Slice is so delicious and doesn’t require any eggs or butter so can easily be made vegan. Being able to use your homegrown veggies for a wide variety of recipes will mean you need to buy fewer ingredients.
I used purple sweet potato for this which is super fun but you can use which every variety you have growing.
Sweet Potato and White Chocolate Slice
Prep Time:
35 minutes
Cook Time:
40 minutes
Additional Time:
15 minutes
Total Time:
1 hour 30 minutes
Ingredients
- 1 Large Sweet Potato
- 1/4 cup Brown Rice Syrup (or maple syrup or agave syrup)
- 1/4 cup Coconut oil
- 1/3 Brown sugar (or coconut sugar)
- 1/2 cup Almond meal (or plain flour)
- 1/2 tsp baking powder
- 1/2 cup plain flour
- 1/2 cup white chocolate buttons
Instructions
- Peel and cut sweet potato into small cubes (2-3cm cube)
- Steam until cooked and can be pierced with a fork.
- Cover and allow the sweet potato to come to room temperature (separate any liquid and keep it in a bowl to the side).
- Preheat the oven to 180degrees Celcius
- In a mixing bowl mash the sweet potato add 1TSP of the cooking liquid or water.
- Add in the brown rice syrup, brown sugar and coconut oil. Mix to combine.
- Add almond meal, sifted flour, baking powder and gently mix to combine.
- Gently mix through most of the chocolate buttons leaving a few to add to the tray before baking.
- Add your mix to a greased baking tray (20cmx20 or 30cm) and then add the remaining chocolate on top.
- Bake for 30-40 mins until slightly golden on top.
- Allow to cool before serving.
