Sweet Potato Brownie

The moistness of this brownie is provided by the sweet potato and its sweetness by the dates. This gives a toned-down sweetness that tells us there’s going to be no sugar spike with this brownie. It will also be providing fibre, vitamins, minerals, and phytonutrients, making it pretty nutrient-dense for a brownie. Extra added nutrient options are at the end.


240g Peeled and diced Sweet Potato
125g Dried Dates
125g Water
100g Butter
160g Gluten-Free self-raising flour
1tsp baking powder
40g cocoa
1 egg
16 Brownies or 32 small triangles, Preparation time: 20 minutes
Cooking time: 25-30 minutes


Pre-heat oven to 180°C/350° F/gas mark 4

  1. Cook sweet potato and mash.
  2. Heat up dates in water to soften, add butter and let it melt.
  3. Use a stick blender to blend the dates, water and butter into a syrup combine with the mashed sweet potato.
  4. Add the flour and baking powder and egg.
  5. Beat into a loose cake mixture
  6. Transfer to a lined 20cm square tin.
  7. Bake for 25-30 minutes it should be set on the top but may still be gooey in the middle

Allow to cool in the tin and cut into 16 squares if you need more or for small people cut squares into triangles.

Serving suggestions: serve with berries and thick yoghurt.


Calories per brownie130
Of which sugars7.6g
Calculations based making 16 brownies:

For added Nutrition Just Make one change

  • By replacing half the flour with ground almonds
  • Adding 50g chopped walnuts
  • Replace 30g of the flour with ground linseeds

 These changes all increase protein, add good fats and reduce Glycaemic load.

This recipe is adapted from a recipe by Natasha Cornett and Vicki Edgson in their Honestly Healthy book which is a great vegetarian book looking at eating the ”Alkaline way.”

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