Sweet Po­tato Brown­ies

Backpacker - - SKILLS -

The best way to get in your vi­ta­min A? Dessert. Serves 3 to 4

1 3 Tbsp. 2 Tbsp. 2 Tbsp. 1 3 Tbsp. 2 Tbsp. ¼ tsp. Pinch

small sweet po­tato maple syrup co­conut oil wa­ter egg co­coa pow­der all-pur­pose flour cin­na­mon salt

AT HOME ­Wrap sweet po­tato in foil. Mix maple syrup and co­conut oil in a leakproof con­tainer, and pack the egg in a pa­per towel-padded con­tainer or crack into a zip-top bag (freeze, dou­ble-bag, and use on the first night). Mix flour, co­coa pow­der, cin­na­mon, and salt to­gether in a sep­a­rate con­tainer. Pack other in­gre­di­ents sep­a­rately.

IN CAMP ­Cook sweet po­tato over hot coals un­til very soft, ro­tat­ing ev­ery 5 min­utes for about 30 min­utes.

In a bowl, mix maple syrup, co­conut oil, wa­ter, and egg. Scoop po­tato flesh from skin and mash with wet in­gre­di­ents. Add re­main­ing in­gre­di­ents and stir un­til bat­ter is lumpy.

Heat a small non­stick skil­let over medium heat on a stove. Add bat­ter, cover, and re­duce heat to medium-low. Cover un­til cooked through, about 15 min­utes. Re­move from heat, let cool, and serve.

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