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Sweet Potato Brownies 2


  • 600 g sweet potatoes or Hokkaido pumpkin
  • 200 g dates (if necessary soak in water a few hours beforehand if they are relatively dry – dates of the soft „Medjool“ variety are best suited without soaking beforehand)
  • 80 g ground almonds
  • 100 g buckwheat flour
  • 5 tbsp cocoa powder
  • 1 pinch of salt
  • optional: chopped walnuts or cocoa nibs


  1. Preheat the oven to 180 ° C.
  2. Peel the sweet potatoes and cut into small pieces. If the pumpkin is chosen as an alternative, it does not have to be peeled.
  3. Bring water to a boil in a pan and cook sweet potatoes or pumpkin in it.
  4. Pour off the water and put the sweet potato or pumpkin together with the dates in a blender and puree smoothly.
  5. Put the mixture in a bowl and add the remaining ingredients.
  6. Then mix everything together well with both hands.
  7. Then place the dough in a baking pan lined with baking paper, at best rectangular and small (the larger the form, the flatter the brownies).
  8. Bake for 20-30 minutes.
  9. If no dough sticks to the blade when you insert a knife, the brownies are ready and the oven can be switched off.
  10. Let them cool for at least 10-15 minutes before removing them from the baking pan.
  11. Cut into rectangular pieces.
  12. The brownies keep in the fridge for about 4-5 days.
Sweet Potato Brownies 1

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Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet