As you can tell from my recent post of my sweet potato halves recipe (click here), i’m slightly obsessed with sweet potato!

However, I know what your thinking. Sweet potato brownies must be a typo, right? Nope. I discovered this recipe a long time ago, but secretly too scared to try. But never fear. This recipe is surprisingly sweet, chocolatey and aims to settle those brownie cravings. Not only does the sweet potatoes provide natural sweetness, but they’re bursting with nutritional goodness with their antioxidants and anti-inflammatory properties.


– 2 medium to large sweet potatoes (600g)

– 2/3 of a cup of ground almonds (80g)

– 1/2 a cup of whole wheat flour (100g)

– 14 medjool dates

– 4 tablespoons of raw cacao

– 3 tablespoons of maple syrup

– a pinch of salt


  1. Preheat the oven to 180 degrees.
  2. Peel the sweet potatoes and cut unto small chunks.
  3. Boil the potatoes until they become really soft.
  4. Mix the potatoes with the pitted dates, and blend in a food processor until they form a creamy mixture.
  5. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
  6. Place the mix in a lined baking tray and cook for 25 minutes.
  7. Remove from oven and allow the brownies to cool for 10 minutes from removing from the tray.
  8. When completely cooled, serve and enjoy with a cup of green tea!

Tip: Feeling indulgent? Drizzle some melted dark chocolate (70%) coco.