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.
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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.
- 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 - 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.
Holistic Chef's Top tip
- Make the oat flour and sweet potato puree the day before.
- Gather and measure out all the ingredients the day before. You are setting the intention and getting your Mise-En-Place ready.
- I always cook extra sweet potato so I can make a batch (or two) of these brownies. You can keep the extra sweet potato pulp in the freezer ready for the next time you are making the brownies.
- Make a double batch of brownies. Allow the brownie to cool, cut it into portions and keep it in the freezer for kids' (or parents') lunch boxes.
- Don't eat these brownies right out of the oven! Allow the brownies to chill overnight to get the fudgiest feeling!
Related recipes
Looking for other healthy baking and sweet recipes? Try these recipe:
I hope you enjoy this recipe. I'm very happy to share it with you. If you do make this recipe please let me know in the comments below what you think. I love seeing your recreations. You may tag me on Instagram #holisticchefacademy and join me on Pinterest, Facebook, or Instagram for more healthy recipes and videos.
Good health wishes my friends.
📋 Recipe
Sweet Potato Brownie
Equipment
- Weighing scales
- Mixing bowl
- Blender
- Spatula
- Fork
- Parchment paper
- Oven
- Cooling rack
Ingredients
Wet Mix
- 250 g Sweet potato cooked
- 100 g Banana
- 160 g Coconut syrup Other options: maple or honey
- 130 g Peanut butter
- 20 ml Coconut oil
- ½ each Orange zest
Dry Mix
- 60 g Oats flour
- 50 g Cacao powder
- 1 teaspoon Baking powder
- 1 pinch Pink salt
To garnish
- 50 g Walnuts
- 50 g Chocolate chips
Method
- Assemble all the ingredients and measure them out.
Prepare in advance
- Peel and dice the sweet potato, and cook in simmering water with orange peel, cinnamon stick, and star anise. Allow to cool, then mash with a fork.
- Line a 8x8 inch brownie tray with parchment paper.
For the 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.
For the dry mix
- Blend the oats until fine - sieve the oat flour, baking powder, and cacao into a bowl.
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 - sprinkle with chopped walnuts
- Bake for 20-25min at 180c / 350f-
- Allow to cool before slicing and serving
Recipe Notes
- Stir some chopped nuts into the mix before putting the mix in the brownie tray.
- Try adding some spices like cinnamon, vanilla, nutmeg, cardamom, or chili.
ADD YOUR OWN RECIPE NOTES
Nutrition Label
ENVIRONMENTAL INFORMATION
FAQ
They are healthier than store-bought or homemade chocolate brownies. They contain a good amount of sweetener, so it's best to enjoy them as a treat from time to time.
These brownies are 100% vegan and gluten-free! There are no eggs in this recipe. I use coconut oil and sweet potatoes to bind everything together.
Yes, brownies keep very well in the freezer.
BREDA
Delicious, nutritious, with a brilliant guide all the way to making these brownies. The nutritional information is very valuable also.
Jamie Raftery
Hi Breda, I'm delighted you find this recipe and nutritional guidelines useful. Happy cooking! x