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One of the favourite cakes for all chocoholics - brownie. Now, I have decided to try its less known version combined with puree from sweet potatoes.

Sweets >

Sweet potato brownie


2 eggs

150 g natural cane sugar

350 g sweet potato pureé

pinch of salt

1 tsp vanilla extract

100g dark chocolate (70%)

1 tsp baking powder

300 g spelt flour

100 ml full-fat milk

250 g butter

3 tbsp cocoa powder

approx. 50 g chocolate drops

handful of walnuts

Steps: 5


At first, prepare the sweet potato puree. For 350g you will only need one mid size potato. Peel and dice it, then cook it until it’s completely soft (approx. 25 minutes). Decant and either blend it with blender (if you want the puree to be very soft), or just squeeze it using a fork. Then let it cool down.


Melt the dark chocolate in a water bath and let it cool down a little as well.


Mix softened butter with sugar. Gradually add eggs, vanilla extract and melted chocolate and mix.


Now all the remaining ingredients (flour mixed with baking powder and cocoa powder, and milk) and stir until everything merges.

Don’t forget about cooled sweet potato puree and chopped walnuts.


Pour the dough into baking pan lined with baking paper, spread it evenly and bake at 180 degrees for 20 minutes.

This sweet potato brownie is not one of the sweet cakes, which is quite satisfying for me. But if you prefer sweeter taste, add a little more sugar.

In order to mix the eggs nicely into the butter, they should have room temperature. Take them out of the fridge beforehand (at least 1-2 hours), for example when you take out the butter to soften.

You can replace walnuts with different nuts, I recommend trying almonds or pecan nuts.

As for every brownie, it is very important not to overcook it! Bake it really only for 20 minutes, even if it does not seem to be done yet. It will get done in the baking pan a little more. It should be soft in the middle, not dry.

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