Chocolate is my number one favorite snack, so it’s something I love to incorporate in my baking sessions! I think I’m guilty of eating chocolate or cacao almost every day, but due to its health benefits that’s not a bad thing – as long as you (mainly) choose the right kind of chocolate. When we think chocolate and baking, we can’t forget the classic brownie. And did you know that veggies and brownies make the greatest combo? Check it out with these sweet potato brownies!
“Brownies should have a smooth, soft and little sticky texture and veggies are great for doing so”
Normally it’s butter or oil that will make them smooth, but I wanted to do something else with it for more guilt-free snacking. Sweet potatoes are great for baking due to their natural sweetness and it’s easy to prepare. But something less obvious to use for your brownie is beet root or zucchini! Maybe a little more challenging, so let’s start with the sweet potato variant. This recipe will make about 6 to 9 sweet potato brownies, depending on how big you want the pieces to be (so 6 in my case haha!) 🙂
– 500 g sweet potato
– 60 g oat flour
– 85 g almond flour
– 100 g pitted dates
– 20 g (raw) cacao powder
– 2 tsp. cinnamon
– ½ tsp. vanilla extract
– pinch of salt
– 2 tbsp. agave syrup
– 1 tsp. cacao powder
– Optional: grated coconut and/or pecans
- Energy: 180,6 kcal
- Protein: 4,5 g
- Carbs: 31,3 g
- Fat: 5,6 g
- Fiber: 5,5 g
- Preheat the oven to 165 degrees Celsius.
- Peel the potatoes and cut them into small cubes. Put in a pan with a little layer of water and boil for about 10 minutes.
- Drain the potatoes, add to a bowl and let them cool down for a moment. Then mash them with a fork or use a blender.
- Add the oat flour and almond flour to the pureed potatoes
- Put the dates in the blender and blend into tiny pieces. Add to the potato mixture and mix well with a fork.
- Then add the cacao powder, cinnamon, vanilla extract and salt. Mix again until you have a smooth mixture.
- Take a brownie mold or small oven dish, put in a baking sheet and add your mixture. Bake for about 45 minutes.
- Ready? Let the sweet potato brownies cool down and make the topping in the meantime! Combine the agave syrup with a teaspoon of cacao powder and drizzle over the brownie with a spoon. Lastly add 2 tbsp. grated coconut for some exotic flavoring, and 3 tbsp. crumbled pecans for a crunchy bite.
Are you interested in more healthy brownie variations? Please let me know so I will share more of these yummy veggie brownie recipes!