Sweet Potato Brownies
The viral “brownie” made with sweet potatoes, skyr, and oats. A surprisingly delicious alternative made with wholesome ingredients!This recipe does not meet the requirements for the Danish Whole Grain Logo, but it is a great way to incorporate more whole grains into your everyday diet.
Ingredients
- 200 g 200 g sweet potatoes
- 100 g dark chocolate
- 350 ml vanilla skyr or plain skyr
- 3 eggs
- 2 tbsp maple syrup
- 60 g whole wheat flour or oat flour
- 50 g coarsely chopped nuts
- 4 tbsp cocoa powder
- 1 tsp baking powder
Instructions
- Peel and cut the sweet potatoes into large chunks. Place them in a pot of plenty of water and boil until very tender, about 10 minutes. Transfer the sweet potatoes to a bowl and mash them thoroughly.
- Roughly chop the chocolate and stir half of it into the hot sweet potatoes, allowing it to melt. Mix well until the chocolate is completely melted.
- Transfer the sweet potato mash and melted chocolate to a bowl. Stir in the skyr, eggs, and maple syrup.
- In a separate bowl, combine the flour, nuts, cocoa powder, baking powder, and the remaining chopped chocolate. Fold the dry ingredients into the batter.
- Line a small baking pan (approximately 15 × 25 cm) with parchment paper. Crumple the paper first if needed to make it easier to fit the pan. Spread the batter evenly into the pan and bake at 175°C (347°F) using conventional top-and-bottom heat.
- The brownie is ready when it has just set — it should still be slightly underbaked in the centre. This takes approximately 20–25 minutes, but keep an eye on it, as all ovens vary.
- Serve with fresh berries or fruit.