Moist sweet potato brownie with almonds

Moist sweet potato brownie with almonds: a chocolatey recipe with sweet potatoes, dates, cocoa and almonds – soft, nutty and without refined sugar.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 8 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 2 sweet potatoes
• 150 g ground almonds
• 8 dates
• 4 tbsp cocoa powder
• 3 tbsp coconut oil
• 1 handful of almonds
• 1 pinch of sea salt

Method

You’ll need: oven · cake tin · stick blender · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan). Peel and dice the sweet potatoes and steam them until soft.
2. Blend the dates with the warm sweet potatoes until you have a smooth, creamy mixture.
3. Put the purée in a bowl and stir in the ground almonds, cocoa, coconut oil and sea salt until you have an even batter.
4. Line a small baking tin with baking paper, spoon in the batter and smooth the top. Scatter the chopped almonds over it and press them in lightly.
5. Bake the brownie at 180 °C for 25–30 min, until the top is firm. Then leave it to cool completely in the tin.
6. Cut into pieces and serve as it is, or enjoy slightly chilled.

Good to know

This brownie is soft, dense and properly chocolatey. The sweet potato makes it especially moist without it feeling heavy.

Swaps

Almonds → hazelnuts (similarly nutty, with vitamin E) | dates → figs (more fibre) | cocoa → carob powder (caffeine-free, milder flavour)

Allergens

Contains tree nuts and isn't suitable for people with a nut allergy. Usually easy for children to eat, best served in small pieces; during pregnancy the ingredients are normal – if you're unsure about cocoa, ask your doctor.

Dairy-free recipes