Sweet Treats

Sweet Potato Brownie – the perfect Easter treat

Sweet Potato Brownie – the perfect Easter treat

Today we are diving into the archives and sharing with you this divine Sweet Potato Brownie. Make a batch for the office to avoid the sugar that so often comes with Easter and take a batch to your family barbecue – your guests will never know it’s packed full of nutrients as well as being gluten and refined sugar free!

Ingredients

  • 1 whole medium sweet potato
  • 2 cups almonds*
  • 5 tablespoon raw cacao powder
  • 1 pinch sea salt
  • ¼ cup coconut oil, melted
  • ¼ cup rice malt syrup

Method

  1. Peel and roughly chop sweet potato. Boil until soft and set aside to cool. (I often do this step the night before and leave it in the fridge overnight, but it is not essential).
  2. In a blender, grind almonds, cacao and salt. Pour into a mixing bowl and add coconut oil and rice malt syrup. Combine thoroughly.
  3. Mash sweet potato and add to the mixing bowl. Fold through and stir well.
  4. Pour into a lightly greased or lined rectangular pan and pressed down firmly with the back of a spoon.
  5. Freeze or refrigerate, as it is delicious frozen and served at room temperature. If frozen, removed from the freezer for five minutes before slicing, allowing the coconut oil to melt a little. Makes 10-12 slices. Enjoy.

 Image: Sarah Craven Photography.

Want more? Grab your complimentary copy of the chocolate edition of Yum. Gluten Free Magazine here.



10 thoughts on “Sweet Potato Brownie – the perfect Easter treat

    1. I made this recipe substituting carob powder for cacao as I’m allergic to chocolate. I baked the sweet potato and scraped it. I substituted 2TBS. each soaked raisins and tahini for the 1/4 cup coconut oil. I combined dough and rolled into walnut-sized balls, I rolled the balls in coconut shreds and chilled them. They taste like” fudgy” brownies. They are delicious .

  1. I’d also like to know what weight for the sweet potato too, thanks. The difference in size that you can buy varies so much.

    1. I used a medium sweet potato. It’s a very easy recipe – you can be quite flexible with the amounts and it still works and tastes amazing!

    2. Dear Glyns: I didn’t weigh the sweet potato. I just “eye-balled ” it using the size of my fist. I baked the sweet potato in a baker till soft. I cooled it and combined ingredients. Like a “Royal Pudding commercial,” “even if you cook it wrong, it comes out right.”
      I made these “sweet potato brownies” for a friend and she loved them. They’re an excellent alternative to rich cakes at children’s parties.

    3. I don’t know what weight he sweet potato was. I used a sweet potato about the size of my fist. Sizes of sweet potatoes vary; however, even if I make these balls wrong, they come out right. If dough is very soft, chilling will harden dough so I can make walnut-sized balls. I made half the recipe so it yielded about 7 balls.

  2. I’d really like to try these this week and U think the weight of sweet potato would go a long way in making this a successful recipie

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