Sweet Potato Brownie

Welcome to my sweet potato brownie recipe. It's quick to make, everyone will love it, and made using good wholesome ingredients. This is the ultimate indulgent brownie recipe.

I've just completed two weeks of retreat cooking at The Sanctuary, Marbella. This Sweet Potato Brownie was one of the most requested recipes by the guests, so here it is!

This is the same recipe we used on our Life On Plants meal program in Phuket. All our guests loved it. I'm happy to share this recipe with you. Feel free to distribute it to your friends, family, and colleagues.

Jump to:

• Ingredients you will need
• How to make sweet potato brownies
• Substitutions
• Sweet potato brownie variations
• Equipment
• Storage
• Holistic Chef's Top Tip
• Related recipes
• Recipe FAQ
• 📋 Recipe

Ingredients you will need

• Sweet potato - cooked and mashed
• Banana
• Peanut butter
• Coconut oil
• Coconut syrup or any other liquid sweetener
• Oats
• Baking powder
• Cacao
• Pink salt
• Walnuts

See the recipe card below for quantities.

How to make sweet potato brownies

First up, dig some orange spuds! Or, source from your local greengrocer!

This really is a straightforward recipe to make. You will need two mixing bowls; one for the dry ingredients and one for the wet ingredients.

Prepare in advance

• Oat flour; you can make this by adding oats to a blender and blitzing for 10-20 seconds until the oats are a flour consistency.
• Sweet potato mash: I peel and dice the sweet potato, then cook it in water with some salt, orange zest, cinnamon, and star anise for extra flavor. You can also bake the sweet potatoes to get the cooked orange pulp.

To make the brownie mix

• Dry mix: Blend the oats until fine. Sieve the oat flour, baking powder, and cacao into a bowl with the almond flour.
• Wet mix: Mash the sweet potato and banana in a large mixing bowl. Whisk in the coconut syrup, peanut butter, melted coconut oil, a pinch of pink salt, and orange zest - whisk until smooth.
• Combine: Gently fold the dry mix into the wet mix until smooth. Transfer to a baking tray, lay out flat with the back of a spatula, and sprinkle with chopped walnuts

To bake the brownie

• Bake for 20-25min at 180c / 350f-
• Allow the brownie to cool before slicing and serving

Insert a small knife into the middle of the brownie to check the 'doneness'. The knife should come out with some brownie on it. It should not come out completely clean. You want the inside to be a bit gooey.

When the brownie cools, it will firm up.

Substitutions

You can make this Sweet Potato Brownie recipe 100% gluten-free by using certified gluten-free oats.

I use organic coconut syrup because in Thailand where I'm based the coconut syrup is good value and delicious! You can substitute honey or maple syrup in place of coconut syrup.

Sweet potato brownie variations

This is a solid base recipe to work from.

• You can try using apple puree, pumpkin puree, or purple potato puree in place of the sweet potato for a variation.
• Try adding different nuts to the mix.
• You can add whole peeled bananas to the mix in the baking tin before baking.
• Chili and chocolate is a lovely combo, try sprinkling some chili flakes on top before serving.

Equipment

There is no fancy equipment needed for this recipe. I use a 20cm x 20cm baking tin. You will also require:

• Weighing scales or measuring spoons
• Mixing bowl x2
• Blender - optional (You can mash the potato and banana with a hand masher)
• Spatula
• Baking tray 20cm x 20cm
• Parchment paper
• Oven
• Cooling rack

Storage

This brownie is ok left at room temperature for up to 24hrs. Keep it covered in an airtight container.

It will keep fresh in the fridge for up to 5 days and in the freezer for up to 3 months.

Related recipes

Looking for other healthy baking and sweet recipes? Try these recipes:

Recipe FAQ

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe