I have a real passion for incorporating different ingredients and vegetables into cakes. This is what initially sparked my idea for the blog since I really enjoy experimenting in the kitchen and creating healthier alternatives to all the sugary treats we all love.
So far, I’ve had success with recipes like:
- Black Bean Chocolate Cake
- Beetroot Chocolate Cake
- Beetroot Muffins
- Chickpea Apple Cake
- Strawberry Chickpea Muffins
- Pumpkin Scones
- Spicy Squash Bread
- Skyr & Blueberry Cake
Most of these have been very positively received, which shows that it’s possible to take cakes to a healthier level without sacrificing flavor and moisture.
Inspired by my ongoing infatuation with sweet potatoes, I decided to create a Sweet Potato Brownie. I thought a brownie would be an ideal choice since the sweet potato would make the cake dense – just like a good brownie should be.
The result was an easy-to-make, healthy and delicious dessert. My partner even said it’s the best of the healthy cakes I’ve ever made – high praise coming from a cake-loving man!
So if you’re looking for a moist and dense brownie that’s healthier than most, give this one a try!
Beasty Brownie w. Sweet Potato & Dark Chocolate
- 500 g sweet potato, peeled
- 2 eggs
- 100 g dark chocolate, melted
- 2 tbsp coconut oil
- 12 soft dates, stone removed
- 2 heaping tablespoons good quality cacao powder
- 75 g flour
- 1 tsp baking powder
- ½ tsp ground vanilla
- A pinch of salt
- Peel and chop sweet potatoes. Boil until tender, approx. 10-15 min. Set a side to cool. In a blender combine dates, cooled sweet potatoes, eggs, salt and vanilla. Blend until creamy and totally combined. Melt chocolate and coconut oil in a double boiler. In a bowl combine potato cream, chocolate and mix well. Add cocoa, baking powder and flour and mix until you have a creamy dough.
- Transfer the dough to a lined or buttered baking pan (mine is 6×10 inch/15×25 cm). Bake in oven at 350 F °/175 C ° for approximately 25 min, or until a pin comes out clean.
- Let the cake cool for at least 20 min before you slice it into pieces and serve. The cake keeps well in the fridge for 3-4 days – it will get even more dense in the fridge and become almost fudge like.