Side view of sweet potato chocolate brownies on top of paper with pecans on dark metal tray.
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Sweet Potato Chocolate Brownies with Pecans

These deliciously moist sweet potato chocolate brownies are full of fibre, low in sugar and super easy to make.  Made using pecans for a bit of crunch and maple syrup instead of sugar.
Course Dessert, Snack
Cuisine American, International
Keyword brownies, sweet potato
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 large brownies
Author Monika Dabrowski

Ingredients

  • 1 cup sweet potato, cooked, mashed you will need 2 v. small or 1 larger sweet potato
  • 1/2 cup maple syrup
  • 100 g flour
  • 30 g cocoa/cacao powder approx. 3.5 tbsp
  • 150 g dark chocolate, approx. 70% cocoa solids broken into same size pieces
  • 3 medium eggs
  • 70 ml good vegetable oil
  • 1/2 cup pecans roughly chopped

Instructions

  • Bake the sweet potato (unpeeled) in the centre of the oven at 375 F/ gas mark 5 for 30-40 minutes, until tender. The exact baking time will depend on the size of your sweet potato. Remove from the oven, leave to cool, then scoop out the pulp. Puree with the maple syrup, cover and set aside.*
  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm square baking tin and line with parchment paper. Set aside.
  • Melt the chocolate pieces by placing inside a dry heat proof bowl over a pan of gently simmering water (the bowl must not touch the water). Stir the chocolate as it’s melting using a plastic spoon ensuring no water gets inside the bowl. Remove the bowl from the pan just before the chocolate has melted almost completely. It will finish melting as you stir. Set aside.
  • Sift together the flour and cocoa powder and set aside.
  • Beat together the eggs and oil for 2 minutes. Fold in the sweet potato/maple syrup puree, then gradually pour in the melted chocolate stirring all the time until well combined. Pour in the pecans and the flour mixture and stir until just combined. Pour the batter into your baking tin and smooth out the top with a spatula. Bake in the centre of the oven for 25 minutes.
  • Remove from the oven and set aside for 15 minutes. Then lift out of the tin with the paper and place on a cooling rack to cool completely. Cut into squares or rectangles and enjoy!

Notes

* You can prepare the sweet potato ahead.  Once it has been cooked and cooled you can either refrigerate it for up to 2 days (unpeeled, covered) or puree with the maple syrup before refrigerating (covered).
Store the brownies in an air tight container in the fridge for up to 3 days.
Cook time does not include the time needed to bake and cool the sweet potato.