Sweet Potato Brownies

Total Time: 20minutes

Yield: 12-16 brownies


  • 3/4 cup sweet potato puree
  • 1 cup peanut or almond butter OR allergy-friendly substitution
  • 1 tsp pure vanilla extract
  • 1/4 cup + 2 tbsp flour (oat, white, or spelt flour all work)
  • 1/2 cup mini chocolate chips (+ more for the top – optional)
  • 2/3 cup granulated sugar of choice
  • 1/4 cup + 2 tbsp cocoa powder
  • 1 ½ tsp baking soda
  • 1/8 tsp salt


  • Preheat oven to 160C. Line an 20cm pan with baking paper (or grease well). Gently heat your nut butter until liquid enough to stir easily. Transfer to a large bowl and whisk in sweet potato and vanilla extract.
  • In a separate bowl, stir together all remaining ingredients (this is the dry mixture) – make sure that baking soda is evenly incorporated! Pour dry mixture into wet mixture (not the other way around) and mix together.
  • Using a spatula, scoop out mixture and smooth into the prepared pan. Use a second sheet of baking paper to really smooth it down evenly.
  • Bake on middle oven rack for 20 minutes. It will look a little underdone, but it firms up as it cools. (If for some reason yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)Nutrition breakdown based on 16 brownie yield
Nutrition Facts
Serving size 40g Calories per brownie 148
Total fat 8.3g
Saturated fat 1.6g
Sodium 26mg
Potassium 83mg
Total carbs 15g
Fibre 1.9g
Protein 5.6g