Lately it may seem like the health blogosphere is overflowing with sweet potato brownie recipes. I can’t blame anyone though, I totally agree with that sweet potatoes are a great base for that fudgy textured brownies. As medjool dates which most recipes use can be hard to find certain times of the year I wanted to experiment with a recipe that doesn’t require dates. However if you would like to use dates, by all means substitute the maple syrup for them! As I’m a sucker for salty caramel and salty chocolate I sprinkled some sea salt over my brownies but you can spice them up with for ex. some coffee, cinnamon, peppermint oil, or just leave them as they are too of course.
Makes 12 brownies:
- 700 g sweet potatoes
- 3/4 cup buckwheat flour
- 1/2 cup nuts of choice (I used walnuts)
- 3/4 cup maple syrup or coconut sugar (can be substituted for 10 dates + 2 tbs maple syrup)
- 2 tbs cacao
- 1 tbs maca powder
- 1 tbs vanilla essence
- a pinch of salt
- 100 g dark chocolate for topping (optional)
1. Peal and steam or boil the sweet potatoes until soft, it should take around 20 minutes.
2. Put all the ingredients together in a food processor and mix.
3. Pour your brownie batter in a form and bake in oven for about 30 min until a stick comes out smooth.
4. Leave your brownies to cool a bit while you are melting the chocolate for the topping. Do this by putting the chocolate in a bowl over boiling water and let it melt slowly.
5. Once the chocolate is melted simply spread it over your brownies. As you can see on the picture I sprinkled mine with dried rose petals and sea salt this time. You can find dried rose petals in the spice section at for ex. Whole Foods.