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Sweet Potato Brownies
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Sweet Potato Brownies

Refined sugar free and dairy free brownies made with sweet potato
Course Dessert
Cuisine British
Keyword Brownies
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 181kcal
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

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

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