Sweet potato brownies

Sweet potato brownies

  • makes 9
  • Easy

Sweet potatoes add natural sweetness so you need to use less sugar than a regular brownie recipe. It also makes the texture incredibly fudgy



  • sweet potatoes 2 (around 400g), halved
  • unsalted butter 100g, cubed
  • dark chocolate 200g, chopped
  • light soft brown sugar 125g
  • eggs 2, beaten
  • vanilla extract 2 tsp
  • self-raising flour 100g
  • cocoa powder 25g
  • ground ginger 1 tsp
  • dark chocolate chips 100g


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and butter and line a square 20cm brownie tin.

  • Step 2

    Wrap the sweet potatoes in foil, put on a baking sheet and roast for 35-45 minutes or until soft.

  • Step 3

    Once cool enough to handle, scoop out the flesh and measure 200g into a bowl.

  • Step 4

    In a pan, melt the butter and chopped chocolate over a low heat, stirring regularly.

  • Step 5

    Add the light soft brown sugar to the sweet potato, beat until smooth and stir through the melted chocolate and butter.

  • Step 6

    Slowly mix in the beaten egg, then the vanilla extract. Sift in the flour, cocoa powder and ground ginger and mix well.

  • Step 7

    Fold in the chocolate chips, pour into the brownie tin and smooth the top.

  • Step 8

    Bake in the oven for 20-25 minutes until just set and still a little soft in the middle. Cool in the tin then remove and cut into pieces.

Nutritional Information

  • Kcals 438
  • Fat 25.3g
  • Saturates 14.7g
  • Carbs 42.8g
  • Sugars 25.3g
  • Fibre 5.9g
  • Protein 6.3g
  • Salt 0.21g