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healthy sweet potato brownies.

Updated: May 11

no flour? sweet potatoes? sounds weird right?!


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These brownies are made from 4 main ingredients; sweet potato, maple syrup, nut butter and cocoa powder. Free from gluten, dairy and refined sugar, the all natural ingredients make the brownies even better!


Believe me when I say these are definitely worth trying. If you didn't know there was sweet potato in the recipe, you would never know - a great test is to give it to a friend or family member to see if they would realise. (even my seriously fussy eater fiancé didn't realise, and that is saying something).


Extremely easy to make by simply putting all the ingredients the blender and voila you have your mixture, ready to decant into your baking tray. The recipe makes quite a small quantity (around 6 pieces) so it is best to use a small baking tray, or I use a 8lb loaf tin as this is the perfect size and you can divide the brownie into slices easily. The hardest part is cleaning the blender, but that goes without saying for any recipe!



Note:

I use my NutriBullet but if you don't have a blender, you could mix all the ingredients by hand or with a mixer but make sure that you thoroughly mix them all through to ensure an even distribution of all the ingredients.



I'm sure they won't last long in any household, but if you need to store them it is best to keep them in the fridge once cooled so that they will be at their best. I've kept them in the fridge for up to a week before and they last fine.






The end result is a rich, gooey brownie that feels luxuriously naughty but without the guilt - all the more excuse to eat a piece or two...


I would put these brownies up there with a decadent chocolate desert. The texture is more gooey and ganache like (kinda) than your traditional brownie but pairs beautifully with raspberries and a dollop of greek yoghurt or a scoop of banana 'nice' cream (blended frozen bananas).


Ingredients:


280g sweet potato (peeled and chopped weight)

25g cocoa powder

60ml (or 4tbsp) maple syrup

8tbsp nut butter*

pinch of salt


Method:


  1. Prepare the sweet potato by peeling and chopping into cubes. Steam over a pan of boiling water for about 10 minutes until soft.

  2. Once the potato is cooked, mash and leave to once side to cool slightly.

  3. Measure out the remaining ingredients and put into your blender or mixer.

  4. Pour/scoop mixture into a lined 8lb loaf tin or baking tray of similar size.

  5. Bake in the oven for 25 minutes.

  6. Allow to fully cool before cutting. You should get about 6 pieces. Once cut store in the fridge until all eaten - this won’t be for long!


Tip: allow the brownies to fully cool before cutting and eating, else they will be really sticky!


*You can use any smooth/grainy nut butter (not crunchy) - natural almond butter or peanut butter work great.

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© 2020 by kate elizabeth.