Healthy fudgy sweet potato brownies


Sweet caroline oh oh oh!

I don’t think it’s a coincidence that sweet potatos have the word SWEET in them. That is a gigantic hint that we shouldn’t only see them as a savory food staple, but allow them to venture into dessert land by making a batch of sweet potato brownies. Dessert land, the place where happy memories are created! Those memories are even happier when although you indulged, you did so in a healthy way, because the best memories are saved in your soul, not on your hips.

Since North Carolina is home to most of the sweet potatos that you can buy in grocery stores (over 70% in fact), I thought it’s more than fitting to give this recipe a name that honors that. Besides, it gives all of you the wonderful opportunity to be reminded of the amazing song by Neil Diamond. It also lends itself as the perfect title for this delicious recipe.

This recipe is gluten-free and uses ground oats, a.k.a. oat flour instead of wheat flour. Moreover they also contain a great deal of protein. So may the oats be ever in your favor! Plus this recipe is vegan, lactose-free and egg-free, but certainly not taste-free, yippie! If you want to find out how to best make your own oat flour, click through the image gallery bellow. The second image contains a video of how I make my own oat flour at home. Besides sweet potato brownies, you can use the oat flour as a replacement for wheat in most of my recipes.

At a glance
  • Servings: 12 
  • Calories per serving: 196 kcal (216 kcal incl. chocolate chips as a topping)
  • Total preparation time: 30 min 
  • Oven time: 30 min
  • Time from start to finish: 1 hr
  • 1 lbs (480 grams) sweet potatos
  • 7 ounces (200 grams) maple syrup
  • 2/3 cup (2.4 oz/65 grams) oat flour (if you don’t have oat flour, simply use oats and stick them in the blender to ground them)
  • ½ cup (2.2 oz/65 grams) cocoa powder
  • ½ cup (4.2 oz/120 grams) almond butter
  • 2 tablespoons of coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • Optional topping: ½ cup chunky chocolate chips

Preparation of sweet potato brownies

First step on our way to brownie heaven, peel the sweet potatos, cut them into a couple of rough chunks and bake them at 400 degrees Fahrenheit/200 degrees Celsius for 20-25 minutes until tender. Next mash them in a food processor, a blender or by hand.

Afterwards, add the maple syrup, almond butter, vanilla aroma and coconut oil to the sweet potato purée and combine everything. Then mix in the cacao powder, the oat flour, baking powder and salt. Salt helps the chocolatey flavor pop and is thereby actually super essential, even though you don’t need much.

Prepare a baking dish with parchement paper. I generally prefer this way over buttering a dish or using cooking spray, especially when it comes to brownies. You thereby avoid having to poke around the dish to get the baked goods out and it’s just overall considerably less hassle. Even more so with these extra fudgy sweet potato brownies.

Pour the sweet potato brownies dough into the prepared dish. Afterwards drizzle the pecan nuts and chocolate chips on top and bake it in the oven at 350 degrees Fahrenheit/175 degrees Celsius for 30 minutes.

Afterwards let the sweet potato brownies rest for about 10-15 minutes, they I whole-heartedly recommend eating them while they are still warm. Consider also adding a bit of vanilla ice cream to your serving.

Sweet potato brownies preparation steps image gallery

More on how to eat yourself healthy

How to boost your vitality through your diet

Health is wealth. While this truth is certainly no ground-breaking revelation, we usually only appreaciate its essence, when we are not healthy, wether that’s with regard to our physical or our mental state or both. Health is the ultimate luxury good, we can own. Nothing else matters more nor should it. Therefore, eat yourself healthy…

Magical mashed avocado potatoes


Oh dreamy goodness of creamy delight

Mashed potatoes is an all-time classic side dish, like only very few others. That’s not to say though that every once in a while you shouldn’t give that oldie-but-goldie a little kick of refreshment to make things interesting again. Enter avocados to the mix for some extra creamy mashed avcado potatoes. A healthy twist to the classic and a little lower on the carb count. So, the next time you’re making that Sunday roast or are looking for a different kinda twist to add to your Thanksgiving side dishes or a perfect compagnion for your steak, why not give the mashed avocado potatoes a try?

I would normally always add butter to mashed potatoes to give them that little bit of extra creaminess. This is not necessary in this case, as the avocado takes over that job. You can use normal cream or any plant-based alternative if you want to make this a vegan dish; both options work perfectly well.

I love serving these mashed avocado potatoes as a side dish to homemade falafel or German style meat balls. They are a real crowd pleaser. They are tasty and delicious in their own right, but at the same time know exactly how to make the main star of the meal shine, like a perfectly cooked steak or tender chicken breast.

At a glance
  • Servings: 4 (side dish)
  • Calories per serving: 350 kcal
  • Preparation time: 10 min
  • Start to finish: 20 min
  • 2 medium-sized ripe avocados
  • 1.5 lbs (700 grams) of peeled potatoes
  • ½ a cup (120 grams) of (soy) cream
  • ½ a teaspoon of lemon juice
  • 1 teaspoon of ground garlic powder
  • ¼ teaspoon of nutmeg
  • ½ teaspoon of ground pepper
  • ¼ teaspoon of salt (plus salt for the cooking water)
  • Optional topping: 4 tablespoons of caramelized or fried onions

How to prepare mashed avocado potatoes

Step 1: First, start by peeling and washing your potatoes and cut them in dices. Then, cook them in a pot with water and salt on the stove for approx. 10 minutes until they are soft and tender.

Step 2: While the potatoes are cooking, peel the avocados. Afterwards, place them in a bowl and add the lemon juice as well. Now mash up the avocado. I like to use a fork for that as I think this is the most straight forward way for it.

Step 3: When the potatoes are done, add them to the bowl with the avocado mash and also pour in the (soy) cream and add garlic, nutmeg, salt and pepper. Mash all of the ingredients until you have a smooth mix. Depending on your personal creaminess preference, use a fork (for a more chunky result), a masher (for the middle ground between chunky and super smooth) or a mixer (if you are the extra creamy type, which is most certainly me most of the time).

Step 4: Last, drizzle caramelized or fried onions on top and your mashed avocado potatoes are ready to be served to your hungry tiny tribe.

A picture says more than a 1000 words: Image gallery for mashed avocado potatoes

Let me give you an avocuddle: healthier guacamole


Avocados look all harmless with their green flesh, like they are just innocent and tasty, with not a care in the world, their only task in life being to bring you a nice tasty experience and provide you with a truckload of the ‘good’ fats, a.k.a., monounsaturated fats. Sadly, they contain lots of calories. So if you want to be able to enjoy your guacamole fix a little more regret-free and be able to happily dig in without limiting yourself, try this recipe, which still tastes like the real deal, but with fewer calories.

Servings: 5 * Calories per servings: 117 kcal * Preparation time: 5 min * Start to finish till serving: 5 min


  • 1 ripe avocado
  • 5 ounces (125 grams) of yoghurt
  • ½ a lime/1 tablespoon of lime juice
  • ½ a chopped red onion
  • ¼ cup of chopped fresh coriander/cilantro
  • ¼ teaspoon of chili powder
  • 1 chopped garlic clove
  • ¼ teaspoon of ground pepper
  • ¼ teaspoon of salt

Peel the avocado and place it in a bowl. Mash the fruit until it achieves a smooth yet slightly chunky texture. I recommend using a fork, as you thereby have much more leverage over the desired outcome than by using a potato masher or the like. Then add the yoghurt and mix it in. Afterwards, add the onion and cilantro to the bowl, together with the lime juice. Now add the spices and mix it all really well. Let it sit in the fridge for an hour before serving, as this allows the spices to fully penetrate the dip.

P.S. Avocados are sneaky bastards, as they are either rock hard or too ripe to be of use anymore. So when you are facing the all-to-common dilemma of a waaay too hard avocado, speed up the riping process by placing them in a paper bag with a couple of bananas.