Sweet Potato Brownies - dairy free and refined sugar free

As much as I love sweet things, it is nice to have a healthier treat every now and again. These Sweet Potato Brownies are refined sugar free, full of healthy fats and they're dairy free too. They are also easily adaptable to be gluten free. 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 use leftovers, or buy it ready made!

Ingredient Tips & Equipment Information

• Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking.
• For the best flavour, make sure to use a good quality vanilla extract and not an essence.
• If you don't have maple syrup you can use agave nectar or honey intead.
• 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 drizzle of dark chocolate on top is optional, but I highly recommend it!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Sweet Potato Brownies

Start by chopping, peeling and boiling the sweet potato until tender. Then mash them up with a fork and put 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.

How long do the brownies last for and how should they be stored?

The brownies are best stored in the fridge for up to 5 days in an airtight container.

Can the brownies be frozen?

Yes! Wrap them well in cling film, or store in an airtight container, and freeze for up to 3 months.

Can this recipe be made dairy free?

Great news, this recipe is already dairy free! If you have an allergy or intolerance, please do check the labels of all the ingredients you use in case of cross contamination.

Can this recipe be made gluten free?

Yes! To make this recipe gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture. If you have an allergy or intolerance, please do check the labels of all the ingredients you use in case of cross contamination.

What kind of sweet potato should you use?

Red or orange sweet potato (Garnet or Jewel) is best for this recipe. These type of sweet potatoes are more sweet in flavour, and as this recipe is refined sugar free they contribute a lot of sweetness to this recipe. They are also more moist and help to make these brownies lovely and fudgey. I would recommend avoiding the white or purple sweet potatoes as they won't taste as sweet and can dry the brownies out.

What size baking tin do you need for this recipe?

This recipe is for an 8" or 20cm square baking tin. If you have a 9" or 23cm square baking tin, you will need to increse the ingredients by 25%, or if you don't mind a thinner brownie, simply bake for less time.

Who are these brownies suitable for?

These brownies are suitable for vegetarians. They are also dairy free so they are suitable for anyone on a dairy free diet. They do contain eggs. You can substitute the eggs for flax eggs if you want them egg free. If you have an allergy or intolerance, please do check the labels of all the ingredients you use in case of cross contamination.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• 8" Square tin
• Mixing bowls
• Cooling rack
• Kitchen scales
• Maple syrup
• Dark chocolate
• Measuring spoons

*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!

More healthier baking recipes:

Sweet Potato Brownies

Refined sugar free and dairy free brownies made with sweet potato

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Brownies

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 16

Author: thebakingexplorer

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

Metric - US Customary

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

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

• Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking.
• For the best flavour, make sure to use a good quality vanilla extract and not an essence.
• If you don't have maple syrup you can use agave nectar or honey intead.
• 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 drizzle of dark chocolate on top is optional, but I highly recommend it!
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 51mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3648IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

If you like this, check out more of my Brownie recipes!