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:

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!

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5 from 1 vote

Beasty Brownie w. Sweet Potato & Dark Chocolate

Beasty Brownie with Sweet Potato & Dark Chocolate

Course Main Course

Servings

Calories 634kcal

Ingredients

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

Metric - US Customary

Instructions

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.

Nutrition