Sweet Potato and Brownies are not words that I would have thought I’d be saying in the same sentence. Unless, of course, the brownies were as dessert after the sweet potato. But you know what? They go together SO WELL!
Whether you prefer to eat sugar, gluten, grain or dairy free foods, you need a recipe to bake for a friend or you just feel like experimenting, these sweet potato and date brownies are delicious! The dates give a gentle natural sweetness and they have a surprisingly good texture for a brownie with absolutely no flour or other grain. Give them a try and let me know what you think.
Sweet Potato and Date Brownies
Makes 12 bigger or 24 smaller brownies.
400g sweet potato
200g pitted dates
80ml (1/3 cup) oil, plus a little for roasting
1/2 tblsp baking powder
80ml (1/3 cup) cocoa
chopped almonds or chocolate chips for sprinkling on top (optional; sugar free chocolate if needed)
Preheat the oven to 180C.
Peel and cut the sweet potato into small cubes and roast for 20 minutes or until soft.
Meanwhile, pulse the almonds in a blender until finely ground and set aside.
Blend dates and eggs until smooth.
Add oil and sweet potato and blend again until smooth.
(The order in which you blend these ingredients doesn’t really matter, provided it comes out smooth at the end)
Mix in cocoa, ground almonds and baking powder.
Spoon mixture into a baking dish, roughly 15x25cm, lined with baking paper. Add the topping of your choice.
Bake for 30 minutes or until a skewer comes out almost dry. It may take longer, depending on your oven.
Allow brownies to cool a little before cutting.
I’d love to see your Pure Sweet Joy DIYs. Show me on Instagram using #puresweetjoyblog or email me at deborah [at] puresweetjoy [dot] com. Like what you see here? Follow along on Facebook, Instagram or Bloglovin or subscribe to the newsletter for exclusive access to the latest news and freebies.