If you're looking for a nutritious snack to have on hand during the week, these sweet potato chocolate brownies are a great option.
They’re dairy-free and gluten-free, making them suitable for a range of dietary needs.
I love having snacks prepared ahead of time ad having something nutritious ready to go makes it much easier to make better choices when hunger hits, particularly during busy weeks.
These brownies are also perfect for batch cooking and freezing. You can make a tray, slice them once cooled and keep them in the freezer so there’s always something on hand for snacks or lunchboxes.
Sweet potato is what gives these brownies their rich texture while also adding natural sweetness and moisture, allowing the recipe to stay lower in added sugar than many traditional brownie recipes. Sweet potatoes are also a great source of dietary fibre, which supports digestion and helps keep you feeling fuller for longer. They provide complex carbohydrates, meaning a slower and steadier release of energy compared with many refined baked treats.
They’re also packed with nutrients, particularly beta-carotene, which the body converts into vitamin A to support immune function, skin health and vision. Sweet potatoes also contain vitamin C, potassium and antioxidants, making them a simple way to increase the nutritional value of everyday recipes.
Using ingredients like sweet potato in baking is an easy way to incorporate more whole-food nutrients while still creating something that feels like a treat.
Why you’ll love these brownies
- Naturally dairy-free and gluten-free
- Made with simple whole-food ingredients
- Lower in added sugar than traditional brownies
- Rich, fudgy texture
- Freezer-friendly for easy snacks throughout the week
Sweet Potato Chocolate Brownies
Ingredients
- 1 medium sweet potato (approx 280g)
- 2 eggs
- ½ cup oat flour
- 2 tbsp maple syrup
- ¼ cup cacao powder
- 2 tbsp coconut sugar
- 3 tbsp extra virgin olive oil
- 2 tbsp tahini
- ½ tsp baking powder
- pinch sea salt
- ½ tsp vanilla essence
Instructions
- Steam sweet potato until soft and cooked through.
- 'Bloom' the cacao powder - this technique reduces bitterness and intensifies flavour. Warm extra virgin olive oil, you can do this by microwaving for 20/30 seconds. Add cacao powder and maple syrup and mix until smooth.
- Add sweet potato, eggs, tahini and vanilla to a blender and add cacoa mix and blend until smooth.
- Add dry ingredients, oat flour (see note below), coconut sugar, baking powder and salt.
- OAT FLOUR: If you don't have oat flour blend ½ cup rolled oats until a fine powder.
- Spread mixture into a 20cm x 20cm lined tray and cook for 20 mins in a pre-heated oven at 175 degrees.
- Cool completely before slicing and store in an airtight container for ⅔ days and or freeze slices.
If you like this Sweet Potato Brownies recipe, you might like these;
Crispy Choc & Peanut Butter Protein Slice
Dark Chocolate & Almond Cookies
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine. The Signature Program is a 4 week program to support Weight Management, Sleep, Stress and Gut Health and is available to buy online.