Cake Chocolate Dessert

Beasty Brownie with Sweet Potato & Dark Chocolate

I definitely have a passion for adding different ingredients and vegetables to cake. This is what in the first place helped trick my idea for the blog, because I really love to play in the kitchen and inspire to make even tastier and way healthier alternatives to the bulky stuff we all love.
So far I have succeeded with my Black Bean Chocolate Cake, the Beetroot Chocolate Cake & Beetroot Muffins, Chickpea Apple Cake, Strawberry Chickpea Muffins, Pumpkin Scones, Spicy Squash Bread and of course the Skyr & Blueberry Cake. Most of these cakes get a lot of positive response, so I am assuming that we all love how you can pimp cakes into being both healthy and often more moist and rich in flavour.

Brownie with sweet potato - A tasty love story

Well this time I was inspired by my ever lasting crush on sweet potato. I am currently eating sweet potato on an almost daily basis, where I stuff them into curries, roast them in the oven, mash them up, drizzle them with honey and nuts or stuff them with lentils and chicken, yum!
I have stumbled upon a few cakes over the years with sweet potato as the main ingredient and suddenly I could not think of a better idea than making my own version of a Sweet potato brownie. I thought a brownie would be a perfect choice since the sweet potato would make a cake rather dense, which is exactly what I expect a good brownie to be.
I ended up creating an easy, healthy and delicious brownie. Jonas even said that it is the best of the healthy cakes that I have ever made, which is quite an announcement from my all-eating and cake lovin’ man. So if you feel like trying (maybe) the best healthy cake you have had in a long time give this moist and dense brownie a-go!

Brownie with sweet potato - A tasty love story

Print Friendly, PDF & Email

Beasty Brownie with Sweet Potato
20 small pieces

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.

Brownie with sweet potato - A tasty love story

Comments (20)

  • These look absolutely delicious.

  • These brownies look amazing!! <3

  • What a great idea to make brownies with sweet potato!

  • Oh my!! Such a neat recipe for brownies. I absolutely love the sweet potato in there.

    • Yay – I am so pleased that you appreciate the combo too :)

  • I LOVE sweet potato…never ever would think to put them in brownies! Sounds divine!

  • I adore sweet potato in brownies. I make them regularly for my husband and I as an alternative to more refined, unhealthy brownie recipes. Love the look of your version. And your photos, as always, are gorgeous Josephine! xx

    • Thank you so much, and yes loofa them too and especially since you can easily have an extra piece :)

  • What kind of flour could I use instead of wheat? Buckwheat, spelt..? Thank you

    • Hi there :) I actually just wrote ‘flour’ because you can use any kind. I used half wheat/ half whole wheat – and another batch just whole – and it turned out great both times :)

  • Right now it is in the oven and I am impatiently waiting for the result! Until now all of your recipies turned out great! You are the only food blogger that I follow. Thank you, Josephine!

    • Uh how exciting – hop it turned out wonderful!

  • Hey! it looks amazing.
    i am on a diet and was wondering what could be the calories in one piece……………could you please help… i am hoping to try them

    • Hi Annie. I am so sorry, but I have not calculated the energy content in these :(

  • These are absolutely delicious. I tried lots of other versions of sweet potato brownies before coming across this recipe and these are the best. I’ve made them several times, also with additions like orange or walnut in the recipe and they’ve never failed to be fantastic. Super recipe Josephine! Thank you so much!

  • Hi these look great! I cook your black bean chocolate cake all the time (currently have one in the kitchen!)

    I have been craving blondies and I was wondering whether it would be possible to make them with butter beans to make them gluten free? All the recipes I have seen online for them seem to include a lot of fat and sugar though. Do you think it would be possible to tweak one of your recipes to make them?

    Maybe this recipe but swap out the dark chocolate for white….?


Leave a Reply