As much as I love sweet things, it is nice to have a healthier treat every now and again. These Sweet Potato Brownies are made with no refined sugar, healthy fats and they're dairy free too. However, there is absolutely no comprise on flavour and texture. They are super fudgey, deliciously sweet and extremely moreish! It's healthy if I eat five of them right?!
There is a little bit more work involved in making them than regular brownies, I do tend to find that if you want to put some goodness into your body you usually do have to make a bit more effort. The main thing is making the sweet potato puree, which is basically sweet potato mash and easy peasy to make. You can even buy it ready made and I won't judge you in the slightest!
How to make Sweet Potato Brownies
Start by chopping, peeling and boiling the sweet potato until tender. Then mash it up with a fork and put it in the fridge to cool down.
Next soak the chopped dates in boiling water and set aside to cool. In a large mixing bowl, whisk together the coconut oil and maple syrup.
Then whisk in the eggs and vanilla extract, and stir in the sweet potato and dates.
Finally add cocoa powder, plain flour and baking powder. Pour the mixture into a lined tin and bake for 30 minutes.
Tips for making the Sweet Potato Brownies:
- The brownies are dairy free, but they do contain eggs. You can substitute the eggs for flax eggs if you want them egg free.
- You can replace the maple syrup with agave nectar or honey if you prefer.
- You can use fresh dates instead of dried if you prefer, you can omit the boiling water as you won't need to soak them.
- The dark chocolate on top is optional, but highly recommend!
- The brownies are best stored in the fridge for 5 days, or you can also freeze them and defrost as required.
Recommended equipment & ingredients*
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More healthier recipes:
Sweet Potato Brownies
Ingredients
For the brownies
- 300 g Sweet potato puree (350g unpeeled weight)
- 75 g Dates dried, chopped finely
- 50 ml Boiling water
- 100 g Coconut oil melted
- 125 ml Maple syrup
- 1 tsp Vanilla extract
- 3 Eggs large
- 175 g Plain flour
- 1 tsp Baking powder
- 60 g Cocoa powder
For the decoration (optional)
- 40 g Dark chocolate melted
Instructions
- Make the sweet potato puree by peeling the sweet potato and chopping into chunks. Boil until tender, around 20 minutes. Mash with a fork or for a smoother texture use a blender. Set aside to cool, or put in the fridge to cool faster
- Put the finely chopped dried dates into a bowl and cover with the boiling water. Set aside to cool, the dates will soak up the water and plump up
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line 8 inch square tin
- Melt the coconut oil in a pan on a low heat. In a bowl whisk together the coconut oil with the maple syrup
- Then whisk in the eggs and vanilla extract
- Whisk or stir in the sweet potato puree and the date and water mixture
- Whisk in the plain flour, baking powder and cocoa powder
- Pour the mixture into the tin, try and level out the top as much as you can, and bake for 30 minutes
- Leave to cool fully. Melt the dark chocolate and drizzle all over the brownies to decorate
- Store in the fridge for 5 days, or you can freeze them and defrost as needed
Claire Jessiman
Your recipe is a great way to use up an odd sweet potato lurking in the vegetable basket. #nowastefoodchallenge
Kat BakingExplorer
I completely agree!
Camilla Hawkins
Oh wow your Sweet Potato Brownies look awesome - thanks for a fab #CreditCrunchMunch entry.
Kat BakingExplorer
Thanks Camilla! Glad to be part of the challenge.
Stephanie Jane
These look amazing and I am wondering if I could get my BF to try them if he didn't know in advance what was in them! I think there's a lonely sweet potato in our veg trays ...
Kat BakingExplorer
Worth giving it a try for sure!! Let me know what he thinks...
Charlotte F
I gave Deliciously Ella's recipe a try earlier this year and was disappointed with the result. Yours looks great! 🙂
woodenwindowsills
I did the same too, but the dates were so sticky it ended up really gloopy and then didn't cook properly, whilst then burning on top! I was not impressed at all! These look far better than mine did mind you...!! Alice xx
Kat BakingExplorer
Interesting to hear that about the Deliciously Ella recipe as it had rave reviews when I read up on it. These sweet potato ones were really easy to make so I do recommend giving them a go!
Flavours of World
Hmm so yummy! I waiting for your new posts 🙂
Kat BakingExplorer
Thank you!
Emma
These sweet potato brownies have intrigued me, I'm having to experiment a lot with things like these as my dad recently discovered he was diabetic and so everyone in our family has been cutting back on normal cakes and trying out lower sugar alternatives. I think these look great
Kat BakingExplorer
These brownies do have a great fudgy texture so I'd recommend giving them a try!
Helen - family-friends-food
Those look really good but I'm still not convinced by vegetables in cake. Carrots are just about OK, but I made a beetroot chocolate cake a while ago which was HORRIBLE! I guess I'll have to give sweet potatoes a try before I make up my mind...
Kat BakingExplorer
I'm not a fan of beetroots at all Helen so I wouldn't put it in cake either, sweet potatoes are amazing though and I've also used courgette in muffins before which works really well!
Elizabeth
Your brownies sound AMAZING! Thank you for sharing with the No Waste Food Challenge 🙂
Paula
I made these yesterday- oh my goodness! They are amazing! My 9 year old absolutely loves them! Thank you so much!!
thebakingexplorer
I'm so pleased to hear this Paula!
Donna
Made these today with sultanas rather than dates, they are yummy without feeling the guilty feeling 😊 i have a 3 year old so something she can enjoy too!
thebakingexplorer
Thank you Donna! I'm so pleased you enjoyed them and that the sultanas worked well!
katy holland
I made these brownies and really easy to make theyve come out lovely but mine seem to be a lot flatter than yours what did i do wrong ? I had the correct tin and used baking powder!
Help !!
thebakingexplorer
Hi Katy, it's hard for me to say what happened without knowing more. Did you change any ingredients or do anything differently? They are probably about 3cm ish thick, how flat were yours?