Sweet potato brownies dust with cacao powder on a blue plate

Sweet potato brownies

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Made with sweet potato, these delicious brownies offer up a beautiful natural sweetness and fudgy texture. Plus, they come sugar-crash free.

Makes approximately 18 brownies

Gluten free

Refined sugar free



Ingredients to make sweet potato brownies


  • 200 g of cooked sweet potato (approximately 1 sweet potato)
  • 200 g dark chocolate
  • 25 g or 2 heaped teaspoons of cacao
  • 100 g or ½ cup of almond meal
  • 125 mL maple syrup (could use honey)
  • 100 g or 2 heaped tablespoons of peanut butter
  • 15 g or 2 teaspoons of vanilla extract
  • 2 eggs
  • 5 g or 1 teaspoon of baking powder
  • Butter or oil spray

How to make


Licking the mixing bowl after mum and dad make sweet potato brownies

1. Preheat oven to 200°C fan bake

2. Peel sweet potato and chop into thin slices. 

Put sweet potato into pot, cover in water and place on high heat on the stove. 

Put almond meal, cacao, baking powder, peanut butter, vanilla extract and maple syrup into a mixing bowl and mix. 

Separate 2 eggs into yolk and whites. Put yolks into mixing bowl with other ingredients and mix. Put whites into a separate bowl, and keep aside. 

Chop up chocolate. Roughly if you want chunks. Put into mixing bowl and mix with other ingredients. 

Line baking tine with baking paper. Run tin and paper with butter or spray oil. 

After approximately 20 minutes, sweet potato should be cooked. Take off heat and run cold water over the pot to help it cool, then strain. 

Weigh out 200 g of cooked sweet potato, and add to the mixture. Mix till a paste consistency.

Whisk eggs whites in the separate bowl into stiff peaks. 

Fold the whisked egg whites through the brownie batter. 

Turn out into baking dish and level with a spatula 

Put in oven for 25-30 minutes

Pull out of oven and allow to rest/cool for 15 minutes minimum. 

Dust with cacao over the top then cut into pieces. 


Reaching for a sweet potato brownie

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