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Sweet Potato Brownies

Sabine Andrae

Sweet potato brownie

This is one of those recipes that will leave you wondering why you haven’t tried gluten-free baking before. There are no complicated flour mixes and it is perfect as a dessert or a gluten-free cake option.

  1. 2 ½ cups stewed and mashed sweet potato
  2. 1 cup coconut sugar or brown sugar
  3. ½ cup raw cacao
  4. 4 Tbsp agave or carob nectar
  5. 2 tsp natural vanilla
  6. 250g of dark chocolate [UK 9 oz]
  7. 2 Tbsp of coconut oil or dairy-free margarine
  8. 2 cups of almond flour
  9. 2 Tbsp of baking powder
  10. 1 cup of chopped walnuts (or hazelnuts)

  • Melt the chocolate and coconut oil together.
  • Mix the mashed sweet potato with all the other ingredients.
  • Mix the two together, mixing  well, the batter is not as liquid as a normal brownie batter.
  • Spread out in a 33 x 33 cm (16,5 x 16,5 inch ) baking tin and bake at 180 °C for about 20-25 minutes (test with a skewer, when it comes out clean, the brownies are ready)
  • Leave to cool before cutting into squares.

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