Healthy Sweet Potato Brigadeiro
A lighter take on the classic Brazilian brigadeiro, made with cooked sweet potato instead of condensed milk. These little chocolate bites come out soft, naturally sweet and gluten-free. A guilt-free treat for any sweet craving.
🛒 Ingredients
40 servings
- 500 g sweet potatoes
- 2 tbsp coconut oil
- 4 tbsp unsweetened cocoa powder
- 2 tbsp brown sugar
- 50 ml skim milk
- 1 tsp instant coffee
- dark chocolate sprinkles, for coating
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Directions
- 1
Steam or pressure-cook the sweet potatoes for about 20 minutes, until very tender.
- 2
Mash them into a completely smooth purée with no lumps.
- 3
Transfer the purée to a saucepan and add the cocoa, brown sugar, instant coffee and coconut oil.
- 4
Cook over low heat, stirring constantly and pouring in the milk gradually, until the mixture is smooth and pulls away from the pan.
- 5
Let it cool completely at room temperature, then chill if the dough feels too soft.
- 6
Roll small balls with lightly damp hands and coat them in the dark chocolate sprinkles.
💡 Chef's Tip
If the dough is too soft, chill it for 30 minutes before rolling — the balls will hold their shape much better. Store the brigadeiros in an airtight container in the fridge for up to 5 days.
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