There are many food that not only stand out for their flavor, but also for their versatility and the possibility of including them in the most diverse dishes. An example of this is the sweet potatoan essential in the kitchen of many Spanish homes. Although it is usually the star ingredient of savory recipesit can also be sweet ones, as is the case of sweet potato brownie. It is a healthy, quick and easy dessertwhich is done in less than an hour and is perfect to put the finishing touch to a lunch or dinner.
The sweet potato brownie is one of those desserts that surprises with both its flavor and its juicy texture. Each bite is pure pleasure, with that sweet and soft touch that the sweet potato provides, ideal for those looking to innovate without giving up the chocolate.
This sweet, in addition to being a healthier alternative to traditional browniehas roots in modern baking and is perfect to accompany with vanilla ice cream either coffee. In Spain, it is gaining more and more followers at snacks and family celebrations.
The sweet potato brownie is a cake moist and fluffy, made mainly with cooked sweet potato and pure cocoa. The key technique is to integrate the well-mashed sweet potato with the wet and dry ingredients to achieve a dense, chocolatey crumb.
Preparation time
The total preparation time is 55 minuteswhich are distributed as follows:
- Preparation: 20 minutes
- Cooking: 35 minutes
Ingredients
- 2 medium sweet potatoes (approx. 400 g)
- 3 eggs
- 80 g pure cocoa powder
- 100 g brown sugar
- 60 g of wheat flour (or oats)
- 60 ml mild olive oil
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon vanilla essence
- 50 g chopped walnuts (optional)
- Cook the sweet potatoes (with skin) in water or steam until very tender. Let it cool, peel and blend until you obtain a smooth puree.
- Preheat the oven to 180°C and line a square mold with baking paper.
- In a bowl, beat the eggs with the sugar and vanilla until creamy.
- Add the mashed sweet potato and olive oil. Mix well until integrated.
- Add the sifted cocoa, flour, yeast and salt. Stir just until there are no lumps.
- Add the chopped walnuts and mix gently.
- Pour the dough into the mold. Smooth the surface with a spatula.
- Bake for 35 minutes. Do not overbake: the inside should be juicy.
- Let cool completely before cutting into portions.
Makes 9 square servings.
- Calories: 170 kcal
- Proteins: 4 g
- Carbohydrates: 25 g
- Fat: 6 g
- Fiber: 3g
It should be noted that these are estimates, and the precise values depend on the specific ingredients.
It can be stored in the refrigerator for up to 5 days in an airtight container. You can also freeze portions wrapped in film for 2 months.
