Dessert
Sweet Potato Brownies
Here is a simple, delicious, and incredibly fudgy recipe for sweet potato brownies. Because the sweet potato provides so much moisture and natural sweetness, this recipe is naturally flourless and can easily be made vegan!
Ingredients
- 250g mashed sweet potato (about 2 small/medium sweet potatoes, cooked and skin removed)
- 130g smooth creamy peanut butter (or almond butter)
- 80ml maple syrup (or honey, if you don't need them to be vegan)
- 25g high-quality cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 85g chocolate chips (plus a few extra for sprinkling on top)
Instructions
- Prep the sweet potatoes: If you haven't already, cook your sweet potatoes. You can prick them with a fork and microwave them until soft (about 5-8 minutes), or roast them in the oven until tender. Let them cool slightly, scoop out the flesh, and mash it until smooth.
- Preheat your oven: Set your oven to 175°C (Gas Mark 4).
- Mix the wet ingredients: In a large mixing bowl, combine the mashed sweet potato, peanut butter, maple syrup, and vanilla extract. Stir until the mixture is completely smooth and well-combined.
- Add the dry ingredients: Sift the cocoa powder into the bowl and add a pinch of salt. Fold the mixture together until no dry cocoa spots remain.
- Fold in the chocolate: Gently fold in the chocolate chips.
- Bake: Pour the batter into your lined oven dish and use a spatula to smooth the top. Sprinkle a few extra chocolate chips over the surface. Bake for 25–30 minutes, or until the edges look set and a skewer inserted into the centre comes out mostly clean.
- Cool completely: This is the most important step! Let the brownies cool completely in the oven dish before lifting them out using the greaseproof paper. They need this time to firm up and achieve that perfect fudgy texture.