Three Sweet Potato Recipes: Blueberry Cake, Brownies, and Cheesecake
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A trio of naturally sweet, flourless treats made with cooked sweet potatoes: a blueberry cake, chocolate brownies, and a creamy cheesecake. The source gives only a few quantities, so the recipes are best treated as outlines rather than fully specified formulas.
- Time
- 55 minutes
- Cuisine
- American
Ingredients
Blueberry Cake
- 260 g
- 250 g
Brownies
Cheesecake
- 130 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 740 g before cooking, which is about 185 g per serving.
Steps
Blueberry Cake
For the blueberry cake, mash 2 sweet potatoes.
Add frozen blueberries, 5 eggs, baking powder, cinnamon, and a bit of maple syrup to the mashed sweet potatoes.
Bake until golden. The source does not specify an oven temperature or baking time for the cake.
Brownies
For the brownies, mash cooked sweet potato.
Add cocoa powder, eggs, and a little honey, and mix with the mashed sweet potato.
Bake at 180°C (350 °F) for 20 minutes.
Cheesecake
For the cheesecake, blend 1 cooked sweet potato with cream cheese, thick Greek yogurt, 2 eggs, honey, vanilla, and cinnamon until combined.
Bake at 160°C (325 °F) for 40 minutes.
Chill the cheesecake; the source does not specify how long.
Notes
The source describes three recipes but omits most ingredient quantities. It does not specify blueberry cake bake time or temperature, brownie ingredient amounts, cheesecake ingredient amounts beyond one sweet potato and two eggs, or cheesecake chilling duration. The transcript says bake the blueberry cake until golden; no flour is used in that cake.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 209
- Protein
- 13 g
- Carbs
- 20 g
- Fat
- 9 g
- Fiber
- 3 g
Where the calories come from
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