Sweet potato brownies powdered with matcha green tea
Sweet potato brownies? What? Potatoes in brownies? Did you ask yourself how this can work?
Yeah well … it’s definitely not the most common brownie recipe but I can tell you, it’s one of the best ones!
Those brownies are super juicy, sweet and amazingly delicious!
I also made them for Christmas this year and nobody would have guessed, that they contain only goodness and a secret veggie.
Ah, sweet potato I love you! Roasted, mashed, cooked, in salads, soups, pans … and in brownies!
I would have never guessed so, but they really give that extra creaminess and special taste to the brownies, that makes them so unique.
What more is in there? Banana, because banana is always good (also for the texture), dates, a little maple syrup for sweetening and just a bit of pure cocoa powder. I used buckwheat flour, because I am a buckwheat lover and like that it’s also gluten free.
Those brownies are baked but still remain very juicy and fresh, what I absolutely love about them. Brownies are always good to bring to parties, birthdays etc. and I can be sure, that those will be the hit!
I powdered them with a little matcha powder, just to add some more goodness and some pistachios. What a combination!
Give them a try, they are worth it!
Sweet potato brownies
(for a 30/20 cm baking pan)
200g sweet potato
50 g buckwheat flour
100 g soaked dates
150 ml plant milk
2 tbsp maple syrup
2 tbsp raw cocoa powder
1 tsp baking powder
matcha powder and pistachios for topping
1. Cut the sweet potato in half and bake it on a baking sheet in your pre heated oven for approximately 30 minutes on 180 degrees. Remove it from the oven and let it cool down.
2. Soak your dates in hot water for approximately 15 minutes until they are juicy. If your dates are already very juicy you can skip that step.
3. Place all ingredients except the matcha powder and the pistachios in your food processor. Process until you get a creamy dough.
4. Place a baking sheet in a baking pan, pour the dough on the baking sheet and bake it for 30-40 minutes on 180 degrees.
5. Let the brownies cool down before cutting them.
6. If you like you can powder them with matcha powder, you can also use coconut sugar or anything you like.
7. You can keep the brownies in the fridge for at least one week.