Sweet Potato Brownie

Sweet potato is one of my favourite foods. Full of fibre and manganese it is one of nature’s best carbohydrate sources as these components assist in the carbohydrate metabolism, and therefore healthy blood sugar levels, satiety and hormonal control. Sweet potato is also packed full of vitamins and antioxidants – just another reason why this Sweet Potato Brownie is my new favourite sweet treat. Healthy, delicious and completely guilt free.


  • 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


  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.

*This recipe also works well with a combination of nuts. I’ve also used cashews, macadamia nuts and walnuts – divine!


  1. Shauna

    Sweet potatoes come in all different sizes, what weight of potato do you suggest?

  2. Simone

    What could you use as a substitute for almond meal if you’d like them nut free?

  3. Sarah

    Hi Steph if I want to use almond meal instead of 2 cups of almonds how much do you suggest I use? thanks, Sarah

  4. Steph Lowe

    Yes, you can use the equivalent amount of ground sunflower seeds/sunflower meal.

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