Love sweet potato and chocolate? You’re in luck. You get to enjoy both in this simple but deliciously fudgy dessert. It’s made with mostly sweet potatoes, which offer an array of nutrients such as fiber, potassium, and are a rich source of carotenoids (particularly beta carotene).  Up your vegetable intake with this sweet treat!

  • Prep Time15 min
  • Cook Time1 hr 20 min
  • Total Time1 hr 35 min
  • Yield8
  • Serving Size1 brownie
  • Energy230 cal
  • Cuisine
    • American
  • Course
    • Dessert
    • Snack
  • Suitable for Diet
    • Gluten Free
    • Vegan
    • Vegetarian
    • Weight Loss Program
    • Lifestyle Program

Ingredients

  • 1 medium sweet potato
  • 1/2 cup nut butter
  • 4 tbsp cacao powder
  • 6 dates, pitted
  • 1 tbsp maple syrup
  • dash of sea salt
  • 4 tbsp cacao nibs

Directions

1

Pre-heat oven to 350 F and line a small cake tin or baking tray.

2

Wrap the sweet potato in aluminium foil, prick with a fork and bake in the oven for 45 mins or until soft (for a faster cook time, you can also microwave or boil the sweet potato).

3

Once cooked, chop the sweet potato into pieces.

4

In a high powdered blender or food processor, process the pitted dates, then add in the sweet potato, nut butter, cacao, maple syrup, salt and process until you have a smooth and thick consistency.

5

Add the cacao nibs and use a spoon to mix through if you want a crunchy brownie, or process again.

6

Using a spatula place sweet potato mix into a small cake tin or baking tray and bake for 25-30 minutes.

7

Remove from oven and let cool before cutting. Once cooled, slice into pieces and store in the fridge or freezer. These are better when served cool.

Substitutions

  • Nut butter – any type of nut butter
  • Cacao – carob
  • Dates – honey, maple syrup
  • Maple syrup – honey
  • Serving Size1 brownie
  • Amount per serving
  • Calories230
  • % Daily Value*Standard DV
  • Total Fat13 g78 g16.67%
  • Trans Fat3.5 g
  • Sodium750 mg2300 mg32.61%
  • Total Carbohydrate24 g275 g8.73%
  • Dietary Fiber6 g28 g21.43%
  • Total Sugars13 g
  • Protein6 g50 g12%

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