Sweet potato brownies

Name: Sweet potato brownies
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 2 (about 400g) sweet potatoes halved; 125g almond butter; 100g maple syrup; 25g cocoa powder sifted; 50g plain flour; ½ tsp baking powder; 25g chopped almonds (optional); 100g dark chocolate roughly chopped (dairy-free if necessary)

Samuel Goldsmith

Save recipe

Serves 12 - 16

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

plus cooling

A star rating of 4.5 out of 5.10 ratingsRate

loading...

Use the natural sugars in sweet potatoes to make fudgy brownies. It's easy to make the recipe vegan, too – just make sure the dark chocolate and cocoa powder you're using are dairy-free

Dairy-free

Egg-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 (about 400g) sweet potatoes

halved
125g almond butter
100g maple syrup
25g cocoa powder

sifted
50g plain flour
½ tsp baking powder
25g chopped almonds

(optional)
100g dark chocolate

roughly chopped (dairy-free if necessary)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal143
fat8g
saturates2g
carbs15g
sugars7g
fibre3g
protein3g
salt0.07g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Line a 20cm square baking tin with baking parchment and set aside. Put the sweet potato halves in a different baking tin or tray and roast for 40-50 mins until softened. Leave to cool, then put in a food processor and blitz until smooth.
step 2

Reduce the oven to 180C/160C fan/gas 4. Tip the sweet potato mix into a bowl and combine with all the remaining ingredients, except the almonds and 50g of the dark chocolate. Spoon the batter into the prepared baking tray. Scatter over the almonds, if using, then bake in the oven for 30-40 mins until a skewer comes out with a few crumbs. Leave to cool. Melt the remaining dark chocolate in a heatproof bowl in the microwave for 30 seconds, stirring, then in 10-second blasts until melted. Drizzle over the brownies, then leave to cool before cutting into 12 or 16 pieces. Will keep in an airtight container for up to three days.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now