Sweet potato brownies: healthy but decadent!

Noreason to feel guilty: These healthy brownies are perfect to get your children to eat vegetables, without even knowing it!

8 small brownies • PREPARATION: 10 minutes • COOKING: 40 minutes

INGREDIENTS
12 small pieces of unsweetened baking chocolate
250 ml (1 cup) cooked mashed sweet potato
3 oz (90g) unsweetened dark chocolate
125 ml (1/2 cup) almond or peanut butter
80 ml (1/3 cup) date purée
2 eggs
2.5 ml (1/2 tsp) baking powder
60 ml (1/4 cup) seeds of choice (pumpkin, sunflower, etc.)

PREPARATION
Melt the chocolate in a double boiler. Remove.
Place all ingredients in the blender, gradually increasing the blender speed. Blend until the mixture is thick and smooth.
Spread the mixture about 1 inch thick in a square Pyrex dish, previously lined with parchment paper. Sprinkle with seeds.
Bake the brownies for about 30 minutes at 350°F. Let rest for 5 minutes before slicing.

These brownies will last for 3-4 days in an air-tight container. Don’t throw away your sweet potato puree: keep it in the refrigerator or freezer. You will be able to make brownies anytime!

This recipe can be done with squash, or even pumkpin.

Curious about fair-trade cacao? Read more

Source: Outsmart Cancer – Eat according to your genes, by Marie-France Lalancette, 2026, self-published.