This is simple to make, have lot's of flavor, super soft and so yummy!
Ingredients
- 250 gram sweet potatoes
- 100 gram gluten-free oats
- 3 tbsp cacao
- 7 dates (Tunisian dates)
- 3 tbsp maple syrup
- 1 tbsp extra virgin coconut oil
- 1 tsp baking powder
- a pinch of Himalayan salt
How
Turn on the oven. 180˚C. Overand under heat.
- Peel and cut the sweet potatoes in small pieces. Cook them until soft. You can also use a steamer or oven bake them.
- Once they are done, drain off the water and add the sweet potatoes in a food processor together with the dates. Chop everything until it`s finely chopped.
- Add the maple syrup and the coconut oil and make it into an even finer mash.
- Add all the dry ingredients in a sperate bowl, mix it a little with a spoon, and add it not the food processor. Chop it all until it reach a smooth consistency.
- Get a casserole 20cm x 20 cm, grease it with coconut oil, and pour the batter into it. Pack it down with a spatula to make it even.
- Bake it in the oven on the lowest oven rack, for 45 min.
- Once done, let it cool.
- Once cool, add the frosting and garnish with a dash of whipped coconut cream and a drizzle of cacao.
Frosting
- 1 tbs extra virgin coconut oil
- 1 tbsp cacao
- 1 tbs maple syrup
- optional: 1 tbs tahini or almond butter
How
- Add all the ingredients in a bowl, and whip it.
- Place it in the fridge and let it thicken a bit before adding it on the cake.
Sweet Potato Brownie was originally published by Nina's Healthy Kitchen, April 12, 2020; used with permission.