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!
Step by step…
I started by chopping, peeling and boiling the sweet potato until tender. Then I mashed it up with a fork and put it in the fridge to cool down.
Next I soaked the chopped dates in boiling water and set aside to cool. In a large mixing bowl I whisked together the coconut oil and maple syrup.
Then I whisked in the eggs and vanilla extract, and stirred in the sweet potato and dates.
Finally I added cocoa powder, plain flour and baking powder. I poured the mixture into a lined tin and baked for 30 minutes.
Recommended equipment & ingredients*
|8″ Square tin||Mixing bowls||Cooling rack|
|Kitchen scales||Maple syrup|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
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.
- 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.
More healthier recipes:
|Healthy Cheesecake Pots||Vegan Banoffee Pie||Baby’s First Birthday Cake|
Sweet Potato Brownies
Refined sugar free and dairy free brownies made with sweet potato
For the brownies
- 300 g Sweet potato puree (350g unpeeled weight)
- 75 g Dates chopped finely
- 50 ml Boilig 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
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 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
If you like this, check out more of my Brownie recipes!
Pin it for later!