Sweet potato brownies

For the longest time, I didn’t really like brownies. And then one day, I had a brownie that changed everything. Since then, I have embarked on the journey of finding the perfect brownie. The journey has lead me to many a rocky road, sometimes proving quite disappointing.

The difficulty with brownies, I think, is finding the balance between density and fluffiness; between chocolatey flavour and sweetness; between cakey-ness and gooey-ness. It really is a delicate dance.

I had planned to post this recipe during the Christmas holidays but, you know how crazy the holidays can get, so I ended up not being able to post it. But the good news is that brownies can be enjoyed all throughout the year! This recipe is really special because it is wheat free and doesn’t need any added sugar, but don’t be fooled: it is still a delectable sweet treat that everybody will enjoy.


sweet potato brownies

sweet potato brownies



250 grams of dark chocolate

500 grams of sweet potato, cooked, cooled and skin removed

1 cup of almond flour

1 tablespoon of baking powder

2 tablespoons of cocoa powder

70 grams of dried, chopped dates

1 egg

1 tablespoon of honey

1 cup of pecans, roughly chopped

1 teaspoon of vanilla essence/extract

½ teaspoon of nutmeg


Optional ganache topping:

15 grams of chocolate

1 tablespoon of milk

Edible gold dust

How to make it:

Start by re-hydrating the dates in about 2 tablespoons of hot water; allow them to soak for about an hour. Next, add the re-hydrated dates and cooked sweet potato in a blender and purée until smooth. (Tip: To cook the sweet potato, wrap it in foil and bake it in the oven.)

Next, melt the chocolate. Start by boiling some water over a hot plate. Put a bowl on top of the pot but make sure it doesn’t touch the water. Place the chocolate in the bowl and allow it to melt. Stir the chocolate until it is smooth.

Combine the sweet potato purée with the melted chocolate and mix thoroughly. Next add the vanilla, egg and honey and mix.

Now it’s time to combine all the dry ingredients. In a different bowl, place the almond flour, baking powder, nutmeg, coco powder and mix until consistent.

Next combine the dry and wet ingredients. Fold in some pecan nuts just until the nuts are evenly distributed.

Grease a baking tray, and pour the batter in. Bang the tray on the counter a few times to get rid of air bubbles, then put place it in a preheated oven at 170˚C for 30 minutes.

Remove from the oven and allow to cool before taking the solid brownie out of the baking tray.

Cut brownies into desired size.

To make the optional ganache topping, melt the chocolate and add the milk.  Stir until a smooth ganache is formed. It needs to be runny enough to drizzle over the brownies but must not be watery.

Next drizzle the ganache over the completely cooled brownies. Sprinkle a little bit of the edible gold dust over the top of the brownies and then gently blow the excess dust away. Place the brownies in the fridge for at least 3 hours and then serve.

Et voila!

sweet potato brownies


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