Sweet Potato Brownies

Sweet Potatoes are a great source of Vitamin A which is vital for your cells to regrow and repair and to keep your eyes and skin healthy. 

I substituted the butter and eggs that are usually in brownies for sweet potatoes becuase I love that they provided a lovely moist consistency and they give it a natural sweetness soyou don't need to add in any granulated sugar. I added in maple syrup because I'm not a fan of adding in actual granulated refined sugar to cakes. In no way am I saying these are sugar free, but they are free from refined sugar! 

As for the peanut butter, if your allergic to peanuts, or just arent a big fan of peanut butter, then I'm pretty sure that cashew butter of almond butter would work great for these! I just love the nutty taste of peanut butter. 

Same goes for the raisins, if you really don't like raisins or you fancy being a little bit naughty, then adding chunks of chocolate would work amazing in these! 


350g Sweet Potatoes (About 2 large) 
2 tablespoons smooth peanut butter
2 tablespoons of cocoa powder
2 tablespoons of coconut flour
75ml Maple Syrup 
50g raisins or sultanas
Chopped nuts - Almonds, walnuts, cashew etc

  1. Peel and chop up the potatoes, put them in a pan with boiling water.
  2. After about 10 minutes,when the potato is soft, put the potatoes in a bowl and mash until smooth. 
  3. Stir in the cocoa powder and peanut butter until you have a smooth mixture. 
  4. Sift in the coconut flour and evenly combine. 
  5. Stir the raisins and chopped nuts into the mixture. 
  6. Pour mixture into a lined baking tray and bake in the oven for approximately 25-30 minutes. 
  7. When the brownies come out of the oven they will still be quite squidgy but leave them to cool and they will harden up a little. 
  8. These will save for a few days if you cover them and keep them in the fridge.

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