Sweet Potato Brownies

Get your five-a-day from dessert!

Serves 16|Takes 35 mins


500g (20oz) of sweet potatoes (about 2 medium)

100g (4oz) Flahavan’s Oats

100g (4oz) ground almonds

80g (3oz) cocoa powder

1 tsp baking powder

50g (2oz) hazelnuts, chopped

4 tbsp (100g) maple syrup

2 tbsp (50g) melted coconut oil

1 tsp vanilla extract

1 beaten egg

200g (8oz) pitted dates

For the icing (optional):

100g (4oz) icing sugar

40g (1½oz) butter

40 (1½oz) cream cheese



Preheat the oven to 180°C (350°F/ Gas mark 4).

Peel the sweet potatoes, cut them into chunks and steam for about twenty minutes, until soft.

Blitz the oats in the food processor until fine and add to a mixing bowl with the almonds, cocoa powder, baking powder and hazelnuts.

Then add in the maple syrup, coconut oil, vanilla extract and beaten egg to the bowl and mix well.

Blend the cooked sweet potato with the pitted dates in the food processor.

Add this to the mixing bowl and stir to combine.

Place mixture into a lined 8” (21cm) square tin and cook for approx. 35 minutes. Lower the temperature to 140°C (300°F/ Gas mark 3) and bake for a further 20 minutes.

Remove the brownies from the oven and leave to cool completely before icing and cutting into squares.

For the icing:

Blend all the ingredients in the food processor.

Recipe Categories:

Sweet   Savoury   Vegetarian   High Protein  
Flahavan's Oats Illustration