Forgiving Food

Sweet Potato Brownies. Refined Sugar Free Taste Sensations.


These sweet potato brownies are packed with good stuff


A perfect teatime treat!

Ingredients for the best Sweet Potato Brownies you will ever make…

300 grams baked sweet potato but they could have taken more. I had little fingers pinching it!

60 grams coconut oil (I have made successfully with butter).

30 grams of cacao (because that’s all I had! To make more chocolatey you could add up to around 80 grams. But the kids didn’t notice there was less! Date syrup has that chocolatey feel and a lower GI than maple syrup. And it’s cheaper!).

80 grams date syrup

1/2 – 1 teaspoon vanilla

1 cup of oat milk

3 eggs (Definitely a vegan potential one here! I have made with two flax eggs and one ‘normal’ egg. Not done with three flax yet…please let me know how you get on if you do!).

200 grams oats

1 teaspoon baking powder


1) Wash the sweet potatoes, cut in half and bake on a tray lined with some grease proof paper and a few drips of olive or vegetable oil until soft (25 minutes upwards timewise at around 180C).


Baked Sweet Potatoes are even sweeter!

Beware, they are yummy! My 18 month old pulled her highchair over to the table at this point!


Sweet Potato Thief!

2) Blitz the oats with a blending stick in a big glass jug if available then transfer to a bowl for later. This is important as you get a far better brownie if you mix the hot and wet stuff first without the oats. The oats blitz better if blitzed alone though so best to get them done!

3) Scrape the hot/warm potato (or cold if life gets in the way!) potatoes into the jug. If you have more or less than 300 grams don’t worry too much but if massively different adjust the other quantities.


Vegan Chocolate (Sweet Potato) Ganache!

4) Add the coconut oil and blitz and then the cacao and blitz again (this really conceals the potato). If the potato is warm it saves you melting the coconut oil. I’ve never made a dud batch with his technique! Now add the date syrup, oat milk and vanilla and blitz again. You now have a gorgeous vegan, chocolate ganache that could be a dessert in its own right! Taste now before adding the raw egg, if you want more sweetness, add in some date syrup.

Don’t worry if it suits I leave it at this point, I actually did the school run here and just covered it all and ran. Then I had my egg breakers home to help! Excuse the mess!


Enter the helpers!

5) Add the eggs and blitz again.

6) Finally add the oats (which have already been blitzed) and baking powder and blitz one last time.

7) Swap the old greaseproof paper for some new and pour into your original tin (mine is approx 23 by 33cm).


Yummmmm nearly ready!

8) Bake at around 170C for approx 30-35 mins but start checking after 25 minutes and perhaps spin the tray around for an even bake. Note – times will vary depending on baking tin dimensions.

I am always quite cautious and generally wait for a fork to come out clean (but have learnt with a really wet batter that ain’t ever going to happen, so I try and exercise a bit of common sense if I have made a fudgey batch!). Note – the fudgey batches get even more yummy with time.

Because they are so natural they don’t survive long out of the fridge. So after the first day I tend to keep them in the fridge for a couple more days (they don’t last long though!). They also freeze really well, the only challenge being to wait for them to defrost before eating them!

You won’t believe that these sweet potato brownies are refined sugar free!


The last sweet potato brownie picture!

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