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+ servings
sweet potato brownie squares

Sweet Potato Brownies

Katrin Nürnberger from sugarfreelondoner.com
Moist, satisfying and fInger-licking chocolatey sweet potato brownies. A brownie recipe without the sugar rush
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 233kcal


  • 2 medium to large sweet potatoes peeled and chopped (400g)
  • 200 g Medjool dates ca 10
  • 150 g / 1 ½ cup almond flour or ground almonds
  • 75 ml coconut oil or substitute with butter
  • 4 eggs
  • 1 tsp baking powder
  • 5 tbsp cocoa
  • optional: cacao nibs to decorate


  • Preheat your oven to 180C and line a small (10x7 inch) baking tin with baking paper
  • Peel your sweet potatoes, cut them into pieces, toss in a little oil and roast in the oven for 20 minutes until they are very tender.
  • Throw them in your food processor with the pitted dates and blend until you have a wonderfully gooey mixture.
  • Add the remaining ingredients and mix until well-combined
  • Pour mixture into the tin a and bake for 25-30 minutes or until you can pierce it with a knife bringing it out almost dry.
  • Let it cool a little before cutting!


You can substitute the almond flour with 50g / ½ cup coconut flour. 
18.8g net carbs per serving.


Calories: 233kcal | Total Carbohydrates: 23g | Protein: 6g | Fat: 14.7g | Fiber: 4.2g | Sugar: 13.2g