As my birthday is coming up this weekend (september 6th 🥳) I felt like publishing a new dessert recipe: fudgy brownies!
With all the dessert recipes that I publish (banana bread, banana blueberry muffins, carob zucchini bread, pumpkin/gingerbread muffins…) you are probably thinking that I’m eating way too much desserts. But don’t worry, if no one is around me to share it with, the biggest part of what I’m baking ends up in the freezer so I can eat it later.
Best thing about this is, whenever someone comes visit me (well, obviously it hasn’t happened since the beginning of March due to the pandemic) I always have a little homemade treat ready to go with a nice cup of tea (or coffee if my guest prefers coffee). So convenient! So yes you can store these in the freezer.
About the sweet potato puree
And to make sweet potato puree, you can either :
- using a steamer (my personal favorite) : peel and slice the sweet potatoes. Put them in your steamer and cook for about 20-25 minutes or until they are soft.
- using an oven : use a fork to pierce several holes into the sweet potatoes, then place them on a baking dish and cook in the oven for about 1 hour at 400°F (205°C) or until they are soft. Then slice them down the middle and scoop out the flesh, discarding the skin.
- using a microwave-oven : use the same process as with the oven, then place them on a microwave-oven safe dish and cook for about 10 minutes or until they are soft.
Whichever way you decide to cook your sweet potatoes, once they are cooked and cooled down, just add them to your blender with the other ingredients of this recipe.