Of which 2.1 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (sweet potato) · Fiber (sweet potato) · Complete protein (egg)
Allergens egg, milk
Sweet potato brownie cookies
Soft and fudgy, with the sweetness of sweet potato instead of sugar.
Ingredients
- 1 sweet potato (250 g / 9 oz)
- 1 egg (50 g / 1¾ oz)
- 25 g (1 oz) reduced-fat cocoa powder
- 15 g (½ oz) chocolate protein powder — or 15 g oat flour + sugar to taste
- 1 pinch coarse salt (1 g)
- 15 g (½ oz) dark chocolate chips
Method
- Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
- Microwave the sweet potato for 8–10 minutes, until very soft (or boil it for 10–15 minutes).
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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