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Sweet Potato Brownies

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


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


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