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.

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 vanilla

Step 1

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.

Step 2

Combine flour, coconut sugar, chocolate chips, cocoa, baking powder and soda, and sea salt in a medium sized bowl.

Step 3

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.

Step 4

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.

Step 5

Spread the frosting on the cooled brownies.

Sweet Potato Brownies

Cook Time30 mins
Course: Dessert
Servings: 20
Author: Caroline

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
  • 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

Instructions

  • 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.
  • 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.

Notes

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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