Fudgey, chocolatey goodness!! Our second of three recipes in partnership with @blackmoresaustralia. Such a delicious gluten free treat!
Sweet Potato Brownies

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 18 Brownies
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Serves: 18 Brownies
Ingredients
- 200 g Cooked sweet potato (approximately 1 sweet potato)
- 200 g Dark chocolate (could use milk or white choc)
- 2 heaped tsp Cacao
- 100 g Almond meal
- 125 mL Maple syrup (could use honey or sugar)
- 2 tsp Peanut butter
- 2 tsp Vanilla extract
- 2 Eggs
- 1 tsp Baking powder
- Butter or oil spray
Method
- 1)
Preheat oven to 200C fan bake
- 2)
Peel sweet potato and chop into thin slices
- 3)
Put sweet potato into pot, cover in water and place on high heat on the stove
- 4)
Put almond meal, cacao, baking powder, peanut butter, vanilla extract and maple syrup into a mixing bowl and mix
- 5)
Seperate 2 eggs into yolk and whites. Put yolks into mixing bowl with other ingredients and mix. Put whites into a separate bowl, and keep aside
- 6)
Chop up chocolate. Roughly if you want chunks. Put into mixing bowl and mix with other ingredients
- 7)
Line baking tine with baking paper. Run tin and paper with butter or spray oil
- 8)
After approximately 20 minutes, sweet potato should be cooked. Take off heat and run cold water over the pot to help it cool, then strain
- 9)
Weigh out 200g of cooked sweet potato, and add to the mixture. Mix till a paste consistency
- 10)
Whisk eggs whites in the separate bowl into stiff peaks
- 11)
Fold the whisked egg whites through the brownie batter
- 12)
Turn out into baking dish and level with a spatula
- 13)
Put in oven for 25-30 minutes
- 14)
Pull out of oven and allow to rest/cool for 15 minutes minimum
- 15)
Dust with cacao over the top then cut into pieces