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When you read the ingredients, you might think ‘no flour? sweet potatoes? sounds weird!’, that’s how I thought to start with… Believe me it’s definitely worth trying – so easy to make, you can put the 4 ingredients in the blender all together and voila you have your mixture, ready to bake. The brownies come out gooey and feel luxuriously naughty, yet they are free from refined sugar and contain only natural ingredients – all the more excuse to eat more of them guilt free!

280g sweet potato (peeled and chopped weight)
25g cocoa powder
60ml (or 4tbsp) maple syrup
8tbsp nut butter pinch of salt *
Preheat the oven to 1900C/Gas mark 5

Method: Prepare the sweet potato by peeling and chopping into cubes. Steam over a pan of boiling water for about 10 minutes until soft.
Once the potato is cooked, mash and leave to once side to cool slightly.
Measure out the remaining ingredients and put into your blender or mixer (I use a nutribullet to make sure all the ingredients are fully blitzed).

Pour/scoop mixture into a lined 8lb loaf tin or baking tray of similar size and bake in the oven for 25 minutes.
Allow to fully cool before cutting. You should get about 6 pieces. Once cut store in the fridge until all eaten – this won’t be for long!
I say to use an 8lb loaf tin as this makes the brownies the perfect height and size. If you use a bigger tray they may end up being too thin.
You can use any smooth/grainy nut butter (not crunchy) natural almond butter or peanut butter work great.

Tip: serve with a dollop of Greek yogurt and a few raspberries or a scoop of banana ‘nice’ cream (frozen banana blended up into ice cream consistency)

To view more recipes from Kate click here.