Name: Sweet Potato Brownies (Dairy Free)
Prep time: 15 min
Cook time: 28 min
Total time: 78 min
Ingredients: 1 cup+1tbsp sweet potato puree (8.11oz); ⅔ cup maple syrup; 1 cup all-purpose/plain flour (4.23oz); ½ teaspoon baking powder; 4 tablespoons cocoa/cacao powder; 4.59 ounces dark chocolate, dairy free (broken into small, similar size pieces); ⅓ cup sugar; 2 large eggs; ½ cup less 1tbsp vegetable oil; ⅔ cup pecans (2.82oz, roughly chopped)

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These deliciously moist, light, dairy free sweet potato brownies with pecans are full of fibre, low in sugar and super easy to make.

Brownies on top of paper with pecans and brownies in background on cooling rack.

These sweet potato brownies with pecans make a delicious, healthy treat that’s perfect for sharing. They make a fantastic party food idea but are also great for lunchboxes. This is the kind of chocolate treat you want your child to have!

Sweet potato is a unique vegetable in that it works in both savoury as well as sweet recipes. It has a high sugar content which makes it a great natural sweetener.

Sweet potato brownies ingredients

These healthy sweet potato brownies are also sweetened with a combination of maple syrup and sugar. I used oil rather than butter and added a small amount of baking powder to give these brownies a bit of a lift (otherwise they would be too dense). I also used 2 eggs, dark chocolate along with cacao (use cocoa if preferred) and a handful of chopped pecans for added texture.

How to prepare the sweet potato

To prepare the sweet potato place it on top of a baking sheet and bake in a preheated oven at 200 C until fork tender (30-40 minutes). Remove from the oven and set aside to cool then peel and scoop out the pulp.

Top tip

If using large sweet potatoes I recommend cutting them lengthwise before placing in the oven (to reduce cooking time).

Can you taste the sweet potato in this recipe

Not at all! The combination of the sweet potato and maple syrup adds lovely caramel notes to the brownies and no one will guess the secret vegetable you’ve used! (In fact no one will guess these brownies even contain a vegetable:).

Step-by-step recipe instructions

1.Combine the pulp of the sweet potato with the maple syrup and puree until smooth and set aside. In the meantime preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square pan and line with parchment paper.

Mashed sweet potato and maple syrup in metal bowl with stick blender end piece in background.

2. In a large bowl combine the flour, baking powder and cocoa powder and stir thoroughly using a whisk.

Flour and cocoa powder in large white bowl with green whisk.

3. In another bowl beat together the eggs, sugar and oil for 1-2 minutes until pale and fluffy.

2 eggs and oil in large yellow bowl with electric mixer end pieces.

4. Whisk in the sweet potato puree.

Fluffy egg mixture and sweet potato puree in large yellow bowl.

5. Place the chocolate in a small bowl and microwave until 80% melted. Remove from the microwave and stir until completely melted. Gradually fold into the mixture.

Sweet potato brownie mixture with melted chocolate in large yellow bowl with spoon and melted chocolate with green spatula in small dish in top right corner.

6. Stir in the pecans.

Brownies batter with chopped pecans in large yellow bowl with spoon.

7. Add the flour mixture all at once and stir just to combine. Do not overstir.

Brownies batter with some flour visible in large yellow bowl with spoon.

8. Transfer the batter into the pan, smooth out the top with a spatula and bake in the centre of the oven for 28 minutes.

Brownie cake batter in square pan lined with parchment paper.

9. Remove from the oven, set aside for 15 minutes, then lift out of the pan (with the paper) and place on top of a rack to cool completely. Enjoy!

Top down view of brownie cake in square pan lined with paper.

Top tips and FAQs

Sweet potato: I recommend using 2 small sweet potatoes (rather than 1 large) to minimise cooking time.
Make ahead: To save time you can roast the sweet potato ahead. Once it’s cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating.
Chocolate: Use good quality dark chocolate (65 - 75% cocoa solids).
Batter: Do not overmix the batter. Once you've added the dry ingredients stir just to combine.
Storing: Cut into squares and store in an air tight plastic container in the fridge for up to 5 days.
Freeze for up to 3 months.

Substitutions

Cocoa: Either cocoa or cacao powders are fine to use (you might also like this collection of 27 everyday healthy cacao recipes).
Pecans: You could use another soft nut variety, such as cashews, walnuts or even macadamia. Almonds, hazelnuts or brasil nuts are ok to use too but as they are quite tough you might have to chop them a little more finely.

Brownies stacked on top of paper with pecans and brownies in background.

Keep in touch!

If you make this dairy free brownies recipe let me know how it turned out for you!

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