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Feb 24, 2017

Sweet potato brownie / muffins / cake

The sweet potato brownie cake has already become a tradition for my older daughter's birthday (coming soon). This time I decided to try it before the actual party, just in case the recipe needed any adjustments (it didn't).

I played a bit with the silicone molds, so I made some muffins, some hearts and a mini layered cake :) The fruit yogurt decoration was very successful (and also the yogurt left in the blender - perfect replacement for an ice-cream).

For these muffins / brownies / cake you will need: 
- 2 medium/large sweet potatoes, boiled and pureed;
- 1 cup flour;
- 1 tsp baking powder;
- 1/2 cup roughly chopped walnuts (or ground walnuts if you make it for babies);
- 3 eggs;
- 2-3 Tbsp carob powder;
- 2 tsp ground cinnamon;
- 1/2 tsp ground nutmeg;
- 1/2 tsp ginger powder.
To decorate: Greek yogurt / heavy cream / Mascarpone cheese + forest fruit

Mix separately, in two bowls, the wet ingredients (sweet potatoes and egg) and the dry ingredients (flour, baking powder, walnuts, carob, cinnamon, nutmeg and ginger). Combine the contents of the two bowls and stir well. If the batter is too thick, add a drop of milk (max 50ml). It has to be thicker than the normal muffin batter.  
Pour it in the molds and bake in the preheated oven (180 degrees Celsius) for cca. 40 min (even less if using muffin molds), until it passes the toothpick test.

I decorated the hearts with yogurt mixed with forest fruits and the mini-cake with simple cream. 

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