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
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
- 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