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Sweet Potatoe Brownie

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

This is probably my favorite cake, its guilt-free, full of nutrients, fudgy, and really chocolaty. This is the base version of the recipe and you can alter ingredients based on what you have on hand. You can add cranberries or other dry fruits or substitute the honey for agave syrup. Add Orange zest to the frosting or cardamom, just let your imagination flow .

 570 g Sweet Potatoe
 3 tsp Oat Flour
 3 tsp Coconut Flour
 4 tbsp Bio Caco Powder
 30 g Walnuts
 4 tsp Agave Syrup/ Honey or 4 Medjul Dates
 2 tsp Coconut Oil
 3 drops Vanilla Essence
Frosting:
 2 tbsp Coconut Oil
 3 tbsp Agave Syrup
 2 tbsp Bio Cacao Powder
 2 tbsp Orange Zest
1

Peel the potato, cut it in quarters and boil until soft. Mash the potatoes well, then add the other ingredients; vanilla, Walnuts, cacao, coconut flour, oat flour, coconut oil. Mix well, agave syrup, and pour onto a baking tray or cake form. Bake for about 35-45 min. 180 degrees. Let it cool.

2

Frosting:
Melt the oil and add all frosting ingredients in a bowl and whisk up. Cover the cake with frosting and place in the fridge to harden. Decorate the top with walnuts, Flower petals, or orange zest, whatever you like. Enjoy!

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Nutrition Facts

Servings 8