Sweet Potato Brownies

Sweet potato brownies

Scrumptious chocolate brownies with a hidden serve of vegetables? Trust me, they’re delicious! Impress your friends with this healthier take on the popular sweet treat.

Makes 10 gluten-free brownies


  • 600 grams sweet potato
  • 3 and a ½ tablespoons raw cacao powder
  • 180 grams almond meal
  • 10 medjool dates, pips removed and chopped in half
  • 2 tablespoons organic maple syrup
  • 1 teaspoon organic vanilla essence
  • Pinch Himalayan rock salt


  1. Preheat oven to 180 degrees.
  2. Peel the sweet potato and chop into small squares.
  3. Steam the chopped potato for 15-20 minutes or until tender. Place aside and allow to cool slightly.
  4. Add the chopped dates and potato to a food processor and blitz until smooth and well combined.
  5. Transfer the dates and potato to a large mixing bowl and add all the remaining ingredients. Stir until well combined.
  6. Pour the mixture onto a baking paper lined lamington tin and bake for 20 minutes, or until slightly browned and cooked through.
  7. Allow the brownies to cool completely before cutting into 10 squares.


Image: Deliciously Ella


Holly Patterson

Holly Patterson is a Melbourne based Nutritionist with a Masters of Nutrition and undergraduate and postgraduate qualifications in the fields of Nutrition, Public Health and Psychology. Holly combines her psychology background with her nutritional qualifications and knowledge to offer a tailored nutritional consulting service for corporate and private clients. Holly is our Premium Performance nutrition expert.

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