Updated: Jun 5, 2020
I like the idea that you can bake cake on a root vegetable, a sweet potato in this case. I have been playing around with different recipes and last time I baked a sweet potato carrot cake with raw sweet potato, this time I have tried to bake it with a cooked sweet potato.
This cake unlike most cakes I know won't crack your blood sugar into the sky and it will fill you up a bit, guilt free extra cake snacking - what is not to love?
The I can't believe it's not chocolate cake - cake.
Warning! - If you have a sweet spot for cake batter - be careful with this one, I almost ate the entire bowl of batter... So good!
Sweet potato brownies
Yield: 12 pieces
Prep time: 1 hour + 5 min (or only 5 minutes if you already have baked sweet potato)
Cooking time: 35 minutes
Cooling time: 30 minutes
60 g coconut flour (blended shredded coconut)
90 g cocoa powder
2 tsp baking powder
1/4 tsp salt
200 g baked sweet potato (4-5 small ones or one large)
4 large eggs
4 tbsp honey or maple syrup
3 tbsp peanut butter/ coconut oil
1 tbsp vanilla powder
1 tbsp water
Add chopped nuts or dark chocolate chips for an extra amazing cake experience!
You can make it sweeter, by adding more honey or maple syrup to the recipe.
200 g of baked sweet potato
4 tbsp cocoa powder
2 tbsp maple syrup or honey (or until you feel ashamed)
Tiny bit of salt
Orange zest (optional)
If you haven't already baked your sweet potato, then hurry up and turn on the oven to
200*c /395* F. Wash the sweet potatoes and bake them in the skin for about 30-50 minutes depending on their size. If you are working with a giant sweet potato, then cut it into 2,5cm /1 inch slices and wrap them in tinfoil (2-3 slices per package) - BAKE ALL THE SWEET POTATO, also for the icing. (you'll thank me later for this)