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.
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!
Beasty Brownie with Sweet Potato
20 small pieces
500 g sweet potato, peeled
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.