Sweet Potato Brownies

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 18 Brownies

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

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Serves: 18 Brownies


  • 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


  • 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

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