sweetpotato brownies – North Carolina Sweet Potatoes

sweetpotato brownies

12 portions

500 g sweetpotatoes from North Carolina
100 g dried plums
3 eggs (size M)
4 tablespoons maple syrup
200 g ground almonds
150 g wheat flour type 405
1 teaspoon baking powder
6 tablespoons baking cocoa
1 tsp cinnamon
2 tablespoons walnuts


1.       Peel and dice sweetpotatoes and cook them in water for 10-15 minutes until soft. Drain them, finely puree them with the dried plums and leave to cool. Preheat the oven to 160 °C convection oven (180°C top and bottom heat). Grease a baking dish (approx. 20×30 cm) and line with baking paper.

2.       Beat eggs and add the maple syrup. Fold sweetpotato purée into the mix. Mix almonds with the flour, baking powder, cocoa and cinnamon and stir in as well.

3.       Spread the dough evenly in the baking dish, sprinkle with chopped walnuts and place in the  oven. Bake for 35-45 minutes.

Tip: Mix 4 tablespoons of chopped dark chocolate and/or grated coconut into the dough

Preparation time: 30 minutes, backing time 35-40 minutes

290 kcal /1210 kJ
10 g
12 g
28 g