Sweet Potato Brownies

Oct 16, 2024

I’m a huge fan of cakes made with vegetables. They’re such an easy low carb substitute for wheat flour and they give a cake sponge a great consistency.

This brownie recipe is no exception. It’s exquisitely squidgy and chocolatey – as any self respecting brownie should be. And at the same time, it’s lovely and light and sits well on the tum too - all thanks to the sweet spud in the mix.

I’ve not added veggies to brownies before but I have to say it works really well. If you think your friends and family are likely to be squeamish about a cake and veg combo, just keep quiet and let the brownie do the talking.

200g sweet potatoes peeled and grated (or whizzed in a food processor)
100g almond flour
50g cocoa powder
3 tbsp sweetener*
2 eggs
60g melted butter
1 tsp vanilla essence
1 tsp baking powder
50g chocolate chips or chopped refined sugar free chocolate**
Pinch of salt

*Natural sweetener options could include xylitol, erythritol, allulose. I used erythritol brown sugar replacement here. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.

**I used keto Belgian chocolate chips.  They have a good chocolatey flavour. 

Topping (optional)
2 squares of refined sugar free chocolate***
Handful of sliced almonds

***I used Sainsbury's No Added Sugar Dark Chocolate

Pre-heat the oven to Gas Mark 4/180C.
Line a baking dish approx. 30cm x 20 cm.
Either grate the peeled sweet potato or whizz it into small flakes in the food processor.
Add the melted butter sweetener, vanilla essence and eggs and blend well.
In a separate bowl, mix together the almond flour, sieved cocoa powder, baking powder and salt.
Add the mixed dry ingredients to the potato egg mix and stir together thoroughly (Or whizz together in the food processor).
Fold in the chocolate chips or chopped chocolate pieces.
Pour the batter into the baking tin and spread evenly.
Bake the brownies for approx. 25 minutes until the brownies are almost set in the middle.
Optional topping – as soon as the brownies are out of the oven, whilst still hot, grate some chocolate evenly over the top so that it melts.
Finally scatter some sliced almonds over the top.
Let the brownies cool in the baking tray and then store in the fridge.