Sweet Potato Chocolate Brownies

8 people
00h 15
01h 15

Try something new and bake dairy free chocolate brownies that feature a surprising ingredient - sweet potato! They are firm on the outside but deliciously gooey in the centre making them perfect when served with homemade dairy- free ice cream.

Ingredients and Method


  • 2 Medium sized sweet potatoes (to make approx. 100g sweet potato puree)
  • 125g Almond butter or other dairy free substitute
  • 1 tsp Vanilla extract
  • 70g Spelt flour
  • 50g Mini chocolate chips
  • 85g Caster sugar
  • 40g Cocoa powder
  • 1 tsp Baking powder


  1. Preheat oven to 200°C.
  2. To make the sweet potato puree, prick sweet potatoes with a fork and bake for approx. 45 mins.
  3. Once baked, remove from the oven, scoop out the flesh of the potatoes and puree in a food processor.
  4. Soften the almond butter over a low heat and combine with the sweet potato puree in a mixing bowl.
  5. Mix all of the dry ingredients together in a separate bowl.
  6. Add the dry ingredients to the wet and stir until fully incorporated.
  7. Pour the mixture into a large baking dish and spread evenly.
  8. Bake on the middle shelf of the oven for 25 mins. The mixture will still appear a little gooey but it will firm up as it cools.

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