Delicious and healthy sweet potato chocolate brownies make a brilliant snack or dessert for kids. They’re free from eggs and dairy, so suitable for vegans and I include a nut free option as well so they can be sent to school in lunchboxes.
As well as being mother of the little Rs, cook and baker etc etc I do occasionally go to work as well. My colleagues in one job have started a weekly baking rota, and the boss is gluten free.
So of course I’ll be baking something gluten free when my turn comes round in January. I asked a gluten free friend for ideas and she suggested sweet potato chocolate brownies.
These brownies sounded perfect for Sneaky Veg so I wanted to give them a go now. I didn’t have all the required ingredients so I made my own version which I’ve since adapted again to include a nut free version so I can send them to school in a lunch box.
And the kids? Well little R tucked in and declared them yummy. Big R took one bite and grimaced horribly before running out of the room in disgust. That boy has such an unbelievable fruit and vegetable radar! I thought they were really nice.
Update: I am pleased to report that R now loves these too!
Here’s how to make sweet potato chocolate brownies:
Sweet potato chocolate brownies
- 700 g sweet potato
- 100 g dates chopped
- 1 tbsp hot water optional
- 50 g ground almonds
- 80 g plain flour
- OR use 130 ground oats instead of the flour and ground almonds
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
Peel and chop the sweet potato, then steam for 15-20 minutes until soft.
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease and line with baking paper a 20cm square baking tin.
Place the dates in a small blender or food processor and whizz into a paste. You may need to add a little hot water to help this along. If you don't have a blender put them in a bowl with the hot water and mash together into a rough paste.
Add the cooked sweet potato and blend or mash together with the dates.
Put the remaining ingredients together in a bowl and mix well. Add the sweet potato mixture and stir together.
Bake in the oven for 30-40 minutes until you can insert a skewer in the centre and it comes out clean. Leave for 10 minutes in the tin - to allow it to stick together - then remove and cut into squares.
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NB: this recipe and photographs were updated in January 2018