Sweet Potato Fudge Brownies

PuddingRecipes
Written By Alison Bladh
Five healthy sweet potato fudge brownies on a ceramic plate in a natural kitchen setting, topped with dark chocolate and sea salt – a vegan, gluten-free dessert.

Sweet Potato Fudge Brownies – A Healthy Take on a Classic Favourite

We all enjoy something indulgent now and again and with these Sweet Potato Fudge Brownies, you can savour the moment while still staying aligned with your healthy lifestyle. This recipe is rich, chocolatey and made with nourishing ingredients that offer a more balanced way to enjoy a sweet treat.

They’re naturally free from gluten and dairy making them a great option for those who want to enjoy a wholesome dessert without going overboard. Perfect for baking at the weekend.

Nine rich, chocolatey sweet potato brownies arranged on parchment paper, with a cracked top and dark chocolate chunks – refined sugar-free and plant-based.

Ingredients (Makes 9 brownies)

  • 1 cup (240g) mashed sweet potato (roasted or steamed)

  • ½ cup (120g) almond butter (or tahini for nut-free)

  • ¼ cup (60ml) maple syrup (or agave)

  • ¼ cup (25g) raw cacao powder

  • ⅓ cup (35g) oat flour (or almond flour for grain-free)

  • 1 tsp vanilla extract

  • ½ tsp baking powder

  • Pinch of sea salt

  • ¼ cup (40g) chopped dark chocolate (80% or higher)

  • Optional: flaky sea salt for topping

Method

  1. Preheat your oven to 175°C (350°F). Line a 20x20 cm (8x8 in) tin with baking paper.

  2. In a bowl, mix together the mashed sweet potato, almond butter, maple syrup and vanilla until smooth.

  3. Stir in the cacao powder, oat or almond flour, baking powder and salt.

  4. Fold in the chopped chocolate.

  5. Pour into the tin, smooth the top, and bake for 25–30 minutes until set and slightly crackled on top.

  6. Allow to cool completely before slicing. These brownies are even better the next day once the flavours have settled.

Nutrition (Per Brownie, Cut into 9)

160 kcal | 7g fat | 18g carbohydrates | 4g protein

Discover More Simple, Nourishing Recipes

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Alison Bladh
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