Sweet Potato Brownies

David sweet potato brownies David sweet potato brownies

A twist on a classic, this is a healther version of brownies using sweet potatoes. They add slow-release energy and a great texture, and they don't overpower the taste. 

6 people 30 minutes 15 minutes


  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 40 g Cacao powder sifted, plus extra for dusting
  • 2.5 tbsp Coconut Flour
  • 120 ml Coconut Oil melted
  • 2 - Eggs beaten
  • 1 tbsp Greek Yoghurt to serve
  • 115 ml Honey
  • 1 medium Sweet Potatoes peeled and grated
  • 2 tsp Vanilla Extract


  1. Preheat the oven to 180oC/gas mar 4. Line a square 25cm x 25cm baking tin with non-stick baking paper.
  2. Combine the eggs, grated sweet potato, melted coconut oil, honey and vanilla extract in a large mixing bowl and stir together until they are well mixed.
  3. Add the cacao powder and baking soda and stir. Finally, fold in the coconut flour until just combined.
  4. Pour the batter into the lined baking tin and cook for 25 to 30 minutes, until a skewer inserted into the centre comes out clean and dry. Cool on a wire rack for 5 to 10 minutes before carefully removing the brownies from the tin.
  5. To serve, cut into squares and dust with a little cacao powder. Or you could melt some dark chocolate and drizzle it over the top. Serve with a dollop of Greek yoghurt.
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