Who can resist sweet potato brownies? It’s a fudgey, gooey, chocolate, goodness, simple, and nutritious dessert.
Meet my friend, Sarah Tamburrini, the creator of this sweet potato brownies recipe. She is a Health and Life Coach. With a background in children’s occupational therapy, Sarah supports frustrated and anxious parents regain the health and wellbeing of their children by replacing sugar and ‘junk food’ diets with deliciously wholesome ‘real food’. Sarah’s got all the favourites (and more) cleaned up, ready to win children over!
This recipe is God’s gift to a brownie. I have never found a sweet potato brownie that tastes this good. And sceptic people, terrified of hidden vegetables in sweets, agree. These are incredible.
These are packed with goodness from the sweet potato to the coconut oil, to the raw cacao powder. Children will never know these are good for them!
Sweet Potato Brownies
Makes 12 brownies.
2 cups sweet potato, shredded
1 cup medjool dates, pitted
1 cup walnuts
1/2 cup water
1/2 cup melted coconut oil
2/3 cup raw cacao powder
2 organic, free range eggs
3 tablespoons maple syrup/ rice malt syrup
2 heaped tablespoons coconut flour
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 tablespoon baking soda
What To Do
- Preheat the oven to 185º C.
- Line a slice tin with baking paper.
- Add the sweet potato, dates and water into a food processor and blitz until the dates are mashed. You might need to scrape down the sides a few times.
- Add the walnuts and pulse until they are gently crushed (be careful- you want the walnuts to still be intact so you get a delicious crunch in the brownie).
- Transfer the mixture into a mixing bowl and add all of the remaining ingredients. Combine.
- Pour into a slice tin.
- Cook for 25-30 minutes.
- Cool the brownies in the tin.
- Cut into small pieces and dust with extra cacao powder.
Join Sarah in her unwavering belief of food as medicine + recipe whizz skills + passion for un-picking picky eating at Practise Glow.