Sweet potato brownies
Servings: 6 muffins time: 50 minutes Difficulty: easy
The days are getting shorter and shorter, colder and colder…We need heartwarming soul food! So what do we need? Exactly, we need CHOCOLATE, are we right?
It all started last winter. It was another cold day in Zurich and we have spent the day skiing in the Swiss mountains. We always have to get up super early to catch the first train. After a few hours, when the slopes are getting bumpy and our muscles weak, it’s time to go home for a shower, some rest and a “little” sweet treat. These late afternoons we love so much. Tired, but happy tired, full of fresh mountain air and vitamin D. Finally bare food in the flat ,enjoying these brownies and a cup of tea and coffee. Isn’t it amazing how chocolate can lift the spirits?!
And here comes the secret star of the chocolate show, the sweet potato!
So it’s kind of a veggie cake 🙂
No really, the sweet potato gives a sweet taste, a moist texture and a good conscience. 🤗
We personally love to toss in some berries or top with a scoop of ice-cream and berries to get a fancy dessert. That is real deliciousness right here.
- 350 g sweet potatoes (3 cups)
- 3 tbsp. agave nectar
- 100 g dried apricots (2/3 cup)
- 100 ml. plant milk
- 70 ml. oil
- 100g ground almonds (3/4 cup)
- 80g flour (2/3 cup)
- 4 tbsp. cakao powder
- 1 tsp. baking powder
- ¼ tsp. natron
- a pinch of salt
- 80g dark chocolate (1/2 cup) + some extra chocolate to drizzle on top of the muffins.
- optional: add 1 apple or a hand full of berries and a tsp. cinnamon into the dough
- optional: some almonds on top and a bit nut butter to drizzle.
Let’s start to prepare:
- Pre-heat your oven to 150°C (300°F).
Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake them in the pre-heated oven to for around 20 minutes. Depending on the time it could last longer. If its a really big sweeet potato, cut it in two halfs and prick them with the fork. When they are soft, leave them to cool.
- Soak the apricots in 100 ml plant milk.
Now we are ready to make the dough:
- Put the soft and peeled sweet potato and the apricots with plant milk into a food processor and blend until smooth. Transfer into a mixing bowl.
- Chop the chocolate roughly.
- Add the rest of the ingredients to the mixing bowl and combine with a spoon or fork until everything is combined.
- Optional: add some berries or an apple, chopped in little cubes to the dough.
- Transfer the dough to your brownie bake tin or into cup cake cups.
- Bake in the pre- heated oven 180°C (356°F) for 25 minutes. But keep an eye on it, it really depends on your oven and your bake tin.
- Chop a small hand full of almonds.
- Chill the muffins until cold and drizzle melted chocolate and nut butter over the muffins and decorate them with the berries of your choice and almonds. Enjoy 🙂