These sweet potato brownies are the best thing since brownies! I honestly still can’t get over that they are made from all natural ingredients and that the base is an incredibly healthy vegetable, bursting with beta-carotene & vitamin A (more than any other root vegetable!). As well as treating your body to a host of nutritional benefits, the sweet potato in this recipe, when combined with the dates, creates the perfect fudge-like, goo-ey brownie consistency. I promise you that the texture really is exactly what you look for in a brownie.

Each brownie is full of dietary fibre and slow-releasing carbohydrates so, unlike normal brownies, these will actually leave you feeling full and satisfied rather than hyper followed by grumpy & guilty! Raw cacao is a superfood delivering important vitamins & minerals and is a natural aphrodisiac (unlike cheap, nasty, store-bought chocolate bars), so you can seriously have your cake and eat it with these brownies. I personally love texture and contrast in my food so I like to add chopped pecans to the mixture for a bit of crunch and, when I fancy something super rich, will add a handful of dark chocolate chips too, but both can totally be left out to achieve unbelievably delicious brownies; it’s just a matter of personal taste and mood! I also really love my cacao icing as it is light & fluffy and, I think, balances the denseness of the brownies beautifully. You also know that it’s incredibly good for you so you can pile it as high as you like! My advice would be to make a couple of versions of these and see what you like the most. I guarantee there will be no version you don’t fall in love with and, if there is (there truly won’t be), please invite me round to scoff them all up for you as I could honestly live off these beauties!

K

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Sweet Potato Brownies with Raw Cacao Icing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10 brownies
Ingredients
  • 600g sweet potato
  • 100g buckwheat flour
  • 80g ground almonds
  • 50g 70% dark chocolate chips (optional)
  • 100g chopped pecans (optional)
  • 15 medjool dates
  • 5 tbsp raw cacao
  • 3 tbsp maple syrup
  • Pinch of salt
  • 100g raspberries (optional) (to serve)
For the icing:
  • 200g sweet potato
  • ½ cup almond milk
  • 2 tbsp maple syrup
  • 2 tbsp raw cacao
  • 2 tsp vanilla extract
Method
  1. Pre-heat the oven to 180°C.
  2. Peel the sweet potato (for both the brownies & the icing) & chop into chunks.
  3. Place the sweet potato chunks in a steamer until they are cooked & very soft (roughly 15 mins).
  4. Meanwhile, place the buckwheat flour, ground almonds, raw cacao, maple syrup & salt (and dark chocolate chips & chopped pecans if using) in a large mixing bowl.
  5. Pit the dates.
  6. Place the dates in a food processer and blend until a thick paste forms.
  7. Once the sweet potato is cooked & very soft, add it to the food processor and blend with the dates until a smooth mixture forms.
  8. Add the blended mixture to the mixing bowl & mix well with the dry ingredients.
  9. Line a baking tray with baking paper.
  10. Spread the combined mixture on to the lined baking tray & place it in the oven for 15-20 mins.
  11. (If making icing, place all of the ingredients in a food processor and blend until a smooth, creamy mixture forms. Place in a bowl in the fridge to chill).
  12. After 15-20 mins, check the brownie is cooked by piercing it with a fork and making sure the fork comes out clean.
  13. Place the brownie on a cooling rack & leave to cool completely.
  14. Once cooled, cut into squares.
  15. (Spread a dollop of icing on each square).
  16. Serve with fresh raspberries.
  17. Enjoy!