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.
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!
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.
