The frosting can be used on many other cakes or served in many small portions as a mousse. It could also be used to fill chocolates if you reduce the milk and keep it stiffer.
Ingredients
3/4 cup sweet potato, roasted and peeled
1/2 cup water
1/4 cup maple syrup
1 tablespoon balsamic vinegar
2 teaspoons vanilla
70 grams cassava flour
60 grams almond flour
75 grams chocolate chips
1/4 teaspoon sea salt
25 grams cocoa
1 teaspoon baking powder
1 teaspoon baking soda
Sweet Potato Frosting
250 grams sweet potato, roasted and peeled
100 grams coconut sugar
45 grams cocoa powder
60 grams almond butter
20 grams Tahini
4 tablespoons almond milk
1 teaspoon vanillaPreheat the oven 350F or 177C. Line a 8″ by 8″ pan with baking paper.
Put the sweet potato, water, maple syrup, balsamic vinegar and vanilla until completely smooth.Combine flour, coconut sugar, chocolate chips, cocoa, baking powder and soda, and sea salt in a medium sized bowl.Add the sweet potato mixture and mix until just combined. Transfer to the prepared pan and bake 21-25 minutes, remove and let cool on rack.Sweet Potato Frosting
Put all of the ingredients into a food processor and process until very smooth, scraping down the sides as needed. It will need some real time unless you have a high speed processor as the nut butter needs to be smoothed as does the coconut sugar.Spread the frosting on the cooled brownies.
Sweet Potato Brownies
- 3/4 cup sweet potato, roasted and peeled
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons vanilla
- 70 grams cassava flour
- 60 grams almond flour
- 40 grams coconut sugar
- 75 grams chocolate chips
- 1/4 teaspoon sea salt
- 25 grams cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Sweet Potato Frosting
- 250 grams sweet potato, roasted and peeled
- 100 grams coconut sugar
- 45 grams cocoa powder
- 60 grams almond butter
- 20 grams Tahini
- 4 tablespoons almond milk
- 1 teaspoon vanilla
- Preheat the oven 350F or 177C. Line a 8″ by 8″ pan with baking paper.
- Put the sweet potato, water, maple syrup, balsamic vinegar and vanilla until completely smooth.
- Combine flour, coconut sugar, chocolate chips, cocoa, baking powder and soda, and sea salt in a medium sized bowl.
- Add the sweet potato mixture and mix until just combined. Transfer to the prepared pan and bake 21-25 minutes, remove and let cool on rack.
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Sweet Potato Frosting
Put all of the ingredients into a food processor and process until very smooth, scraping down the sides as needed. It will need some real time unless you have a high speed processor as the nut butter needs to be smoothed as does the coconut sugar.
Orange sweet potato is a little sweeter and looser than yellow sweet potato. I prefer to use orange. If you only have yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup.
The frosting can be used on many other cakes or served in many small portions as a mousse. It could also be used to fill chocolates if you reduce the milk and keep it stiffer.
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