Sweet Potato Brownies
Sweet potato brownies - It doesn't get any more chocolatey than these brownies! © Jessica Bolewski
Healthy, because
Even smarter
Nutritional values
These sweet potato brownies are packed with delicious sweet flavor without any refined sugar.
For the vegan version of these sweet potato brownies, you can easily replace the honey with maple syrup, date syrup or any other vegetable alternative.
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 3.5 g | (14 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 22 ozs Sweet potato
- 15 pitted Date
- 4 Tbsps Coconut oil (melted)
- 5 Tbsps honey
- 3 ½ ozs Spelt flour
- 3 ½ ozs ground almonds
- ½ tsp salt
- 8 Tbsps cocoa powder
- 2 Tbsps Almond butter
Kitchen utensils
Preparation steps
Wash and peel the sweet potatoes and cut them into large pieces. Now put them together with some water into a saucepan and cook for about 20 minutes until the sweet potato is soft.
Put the soft sweet potato pieces together with the pitted dates in a food processor and mash them to a pulp.
Mix 2 tablespoons of coconut oil, 4 tablespoons of honey, wholemeal spelt flour, ground almonds, salt, and 6 tablespoons of cocoa powder in a large bowl and knead thoroughly with the sweet potato date mix. Pour the finished dough into an 8 x 10-inch pan lined with baking paper and bake in a preheated oven at 180 °C / 350 °F for about 50 minutes.
If no dough sticks to a toothpick when you stick it into the sweet potato brownie, it is ready and can be taken out of the oven. Cool down for at least 15 minutes so that the brownie does not fall apart when you lift it out.
For the glaze, melt 1 tablespoon honey, 2 tablespoons coconut oil, 2 tablespoons almond paste and 2 tablespoons cocoa powder in a small pot and mix together. Then cool down to room temperature, for example in the refrigerator.
Before the sweet potato brownie can be glazed, it MUST be completely cooled down - otherwise the glaze will melt!
Cut the sweet potato brownies into 16 pieces and serve.
