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.
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I first made these sweet potato chocolate brownies when I needed a gluten free treat to take into work. A friend suggested sweet potato brownies and I knew immediately that this was a recipe I just had to make for Sneaky Veg.
The recipe below isn't gluten free but it can be if you need it to be - simply use gluten free plain flour.
Sweet potato in a brownie?
If you think it sounds weird think again. Sweet potato chocolate brownies are utterly delicious.
You probably wouldn't be here if you weren't willing to give it a go but if you need a little convincing here goes.
Vegetables often work really well in baked goods and sweet treats. Think about carrot cake for example. That's always good right?
The sweet potatoes in these chocolate brownies helps to bind them together - there's no eggs in this recipe as it's suitable for vegans. Using sweet potato also means that there's a portion of vegetables - and a ton of nutrients - in this recipe.
Health benefits of sweet potatoes
Sweet potatoes contain plenty of fibre, vitamins and minerals. These include iron, calcium and selenium but also vitamin C, some B vitamins and vitamin A. (Source: BBC Good Food)
Plus they count towards your five a day - unlike white potatoes.
Do the Sneaky Veg kid approve of these brownies?
They certainly do. The first time I made them was right in the middle of R's picky phase and it took him a little while to get used to the texture.
Nowadays these sweet potato chocolate brownies are a definitely family favourite here.
What ingredients do you need to make sweet potato brownies?
You will need the following ingredients:
- 700g sweet potatoes
- 100g dates
- 50g ground almonds
- 80g plain flour (gluten free if needed)
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
Full recipe and instructions at the bottom of the page - including details of possible substitutions.
Can these be made nut free?
Absolutely. In fact I often make them without nuts so that I can send them in to school in my children's lunchboxes.
Simply replace the ground almonds with ground oats.
Do you need any special equipment to make these brownies?
If you only have a hand held blender* you can give this a try but your brownies won't be as smooth.
In addition you will need:
- weighing scale* - I prefer to use digital
- mixing bowl*
- 20cm square cake tin*
- baking paper*
- wooden spoon*
- rubber spatula (not essential but useful)
- wire cooling rack
How to store these brownies
Once cooked allow to cool for at least 15 minutes in the tin. This will help them to stick together.
Transfer to a wire rack and once completely cool cut into squares.
These will keep in an airtight container for around three days.
If you'd like to freeze your sweet potato brownies place them on a tray and freeze for an hour (this will stop them sticking together). Then transfer them to a freezer box or bag - don't forget to add a label with the date and recipe name.
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How to make sweet potato chocolate brownies:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Sweet potato chocolate brownies
- 700 g sweet potato
- 100 g dates* (ideally medjool) chopped
- 50 g ground almonds or ground oats if allergic to nuts
- 80 g plain flour GF if needed
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
- Soak 100g dates in hot water if needed (see note below).*
- Peel and chop 700g sweet potato, then steam for 15-20 minutes until soft. Set aside to cool.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 20cm square baking tin and line with non-stick baking paper .
- Place 100g dates in a blender or food processor and whizz into a paste. If you don't have a blender you can mash them using a pestle and mortar.
- Add the cooked sweet potato and blend or mash together with the dates.
- Put 50g ground almonds, 80g plain flour, 3 tbsp cocoa powder into a large mixing bowl and mix well. Add 3 tbsp maple syrup and the sweet potato/date mixture and stir together.
- Transfer to your prepared baking tin and level the surface with a spatula or the back of a wooden spoon.
- Bake in the oven for 30-40 minutes until you can insert a skewer in the centre and it comes out clean.
- Leave in the tin for 15 minutes (this helps it to stick together) then remove and cut into squares. Cool completely on a wire rack then store in an airtight container for a few days.
- If your dates are dry then you may need to soak them in hot water for 20 minutes before blending. If using medjool dates you won't need to soak them.
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