Fudgy Sweet Potato Brownies

Nina Jeanette
Apr 12, 2020
2 min read

If you're looking for a rich, chocolatey treat that's simple to make and wonderfully satisfying, these Fudgy Sweet Potato Brownies might become a new favourite.

Made with wholesome ingredients and naturally sweetened with dates and maple syrup, they're soft, moist, and packed with deep chocolate flavour. They're perfect for an afternoon coffee break, a simple dessert, or whenever you're craving something sweet.

One of the things I love most about this recipe is how easy it is. Everything comes together in a food processor, making preparation quick and fuss-free.

Healthy eating should make life feel calmer—not more stressful. And sometimes that means enjoying a homemade brownie that tastes absolutely delicious.

Ingredients

Brownies

250 g sweet potatoes
100 g gluten-free oats
3 tbsp cacao powder
7 dates (Tunisian dates)
3 tbsp maple syrup
1 tbsp extra virgin coconut oil
1 tsp baking powder
A pinch of Himalayan salt

Frosting

1 tbsp extra virgin coconut oil
1 tbsp cacao powder
1 tbsp maple syrup
Optional: 1 tbsp tahini or almond butter

Method

Prepare the Brownies

Preheat the oven to 180°C using conventional top and bottom heat.
Peel and cut the sweet potatoes into small pieces.
Cook the sweet potatoes until soft. You can boil, steam, or oven-bake them.
Drain any excess water and add the cooked sweet potatoes and dates to a food processor.
Process until finely chopped.
Add the maple syrup and coconut oil and blend into a smooth mash.
In a separate bowl, combine the oats, cacao powder, baking powder, and salt.
Add the dry ingredients to the food processor.
Blend until the batter becomes smooth and evenly combined.
Grease a 20 cm x 20 cm baking dish with coconut oil.
Pour the batter into the dish and smooth the surface with a spatula.
Bake on the lowest oven rack for approximately 45 minutes.
Allow the brownies to cool completely before adding the frosting.

Prepare the Frosting

Add the coconut oil, cacao powder, maple syrup, and optional tahini or almond butter to a bowl.
Whisk until smooth.
Place in the refrigerator for a short while to thicken slightly.
Spread over the cooled brownies.

For serving, top with a little whipped coconut cream and a light dusting of cacao if desired.