Skinny sweet potato brownies


I made a batch of these today & I won’t lie… They are DELICIOUS 👌🏻

I’ve been meaning to make these for quite a while now and after tasting the finished product I really don’t now why I left it so long…

Who knew that sweet potato’s and chocolate brownie mixture would be a match made in heaven. Rich, moist and super chocolaty… all the chocolate lovers out there will love these! A lot of people may think that using a vegetable in a dessert recipe is just wrong… well think again, it does work!!

They are not a very chunky brownie… This is a clean eating blog after all… But if you would like them thicker simply double up the ingredients but to me they are the perfect portion. These are so scrumptious I gotta tell ya, as filling as they are… its hard  NOT to eat more than one… I’m a sucker for chocolate! For that reason alone the rest of my batch are gone into the freezer!

Store in a closed container in the fridge for up to 3 days or pop in the freezer to enjoy later.

Hope you guys enjoy theses as much as me,

Aimee ❤


Healthy sweet potato brownies

*Gluten & dairy free

Here’s what you’ll need:

  • 2 small or 1 large sweet potato, peeled and chopped
  • 3 tbsp coconut flour
  • 2 tbsp unsweetened cocoa powder
  • 1 /2 tsp vanilla
  • 1/2 tsp baking powder (gluten free if needed)
  • 1/2 tsp cinnamon
  • 50g dark chocolate
  • 3 eggs
  • 60 ml coconut oil melted
  • 60 ml sweet freedom fruit syrup or maple syrup
  • A 7″ square tin or smaller. If using a larger tin, ingredients need to be doubled 👍🏻



Here’s what to do:


  • Peel and chop the sweet potato and steam until soft
  • Mash until smooth
  • Add dry ingredients (flour, cocoa, baking powder, cinnamon &chocolate to a bowl and combine
  • In another bowl add all of the wet ingredients (Sweet potato, vanilla, eggs, coconut oil & sweet freedom)
  • Gradually add the dry ingredients to the wet ingredients and stir
  • Spoon the mixture into a greased and lined square baking tin (I used a 7 inch square tin)
Ready for the oven

Bake at 180 deg c in a pre-heated oven on the middle shelf for 15- 20 minutes

When a tooth pick inserted comes out clean… they’re done 🙂


Remove from the oven and allow to cool in the tin for 10 minutes

Remove from the tin, remove baking paper and cut into squares

(Makes approx 12 squares)



2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s