Who says a nice cake can't be made from potatoes? Especially if it is sweet potato or batat. We recommend that you get an orange batat, it is much sweeter and tastier than the yellow batat, which is quite a taste of the cake.
Ingredients (for sheet size approx 22x20 cm):
- 400 g cooked and drained sweet potato (weigh after cooking, that's about 2 medium-sized sweet potatoes)
- 200 g of dates
- 80 g of honey
- 1 teaspoon vanilla aroma
- 50 g of cocoa
- 90 g whey chocolate protein
- 60 g almond flour
Preparation:
- Pour over the dough with hot water and let it soak for about 30 minutes. Drain.
- Sweet peel and dice and cook in boiling water until soft, about 15-20 minutes. Drain and cool.
- Preheat the oven to 180 ° C, and cover the baking pan (if not silicone) with baking paper.
- In a larger kitchen blender blend all the ingredients together. When all the pieces are finely ground and the mixture is creamy, pour it into the prepared baking pan and bake for 30-40 minutes, depending on the strength of your oven. Be careful not to overcook the brownie to prevent it from becoming too dry.
- Allow to cool to at least lukewarm, then cut into cubes and, if desired, serve sprinkled with some cinnamon and chopped nuts as desired.
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