Sweet potato brownies

Sweet potato brownies

Updated: 6 hours ago

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

Recipe Ingredients:

  • 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

Optional:

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.

Topping:


  • 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)



Step 1.

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)

When they are completely soft - they are done!

Let them cool down before making the batter.


Then turn down the oven to 175*C/350*F


Step 2.

Mix all the dry ingredients.

Step 3.

In a separate bowl or in a food processor, combine all the wet ingredients that includes the sweet potato, use a stick blender if you're not using a food processor. Combine until smooth.

Step 4.

Now blend all the ingredients together into a batter.

If you are adding nuts and chocolate chips to the batter, just fold them ind once the batter is smooth.


Step 5.

Grease up a cake tin or line it with parchment and then grease it. transfer the batter to the cake tin and bake for 30-35 minutes or until a toothpick comes out clean.


Step 6.

Cool the cake on a rack for minimum 30 minutes - whilst you make the icing and have a drink (tea, coffee, negroni or what your thing is)


Step 7.

Scoop the baked sweet potato into a blender and blend with cocoa powder and maple syrup. season with a tiny bit of salt and maple syrup to your taste


Step 8.

Icing time, now this is your time to be creative - or not. Ice the cake however you wish and top with finely zested orange zest or chopped nuts or something else you like on top of cake - my choice was orange zest.


Step 9.

Call your friends on zoom and eat the cake with a nice cup of something.


TIP: you can easily freeze the cake without icing, if you have an abundance of sweet potato.

I was very pleased with this one, next time i will add mixed chopped nuts to it to give it a crunch. Also if you're really looking for something extra dirty - add chopped white chocolate to the batter, plus top it with chopped white chocolate before baking it, that will be some serious amazing cake right there.


Thank you for reading and cooking.

Keep sharing your dishes with me on social media - it's awesome! Don't forget to tag me @dailystews.


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Take care, lot's of love

Hannah


Check out the sweet potato carrot cake


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