sweet potato brownies

sweet potato brownieLizzy, who got the most ‘buttons’ in Follow the Sun challenge in Toowong, brought this delicious slice to the celebratory morning tea – it’s interesting combination of ingredients are addictive!

Sweet Potato Brownies (adapted from a recipe published in on MindBodyGreen by Traci D Mitchell)


  • 2 cups baked sweet potato (about 1 large sweet potato, oven baked till completely soft, skin removed)
  • 1/2 cup coconut oil, melted
  • 1/2 cup cocoa
  • 1/4 cup buckwheat flour
  • 1/4 cup honey (or see substitutions below)
  • 1/8 cup almond milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla (I omitted this as there was none in the pantry)
  • 1 egg, lightly whisked
  • 1/2. tsp. baking soda

Lizzy’s added options

  • Handful of roughly chopped nuts (I used Brasil)
  • 1/8 cup desiccated coconut


1. Preheat oven to 165 degrees. Line a brownie tray (10×6 inch) with baking paper, or lightly grease with coconut oil. Set aside.

2. In a large bowl, mix together sweet potato (cooled & roughly mashed), coconut oil, honey (or substitute), almond milk, vanilla and the egg. Set aside.

3. In a medium bowl, combine the cocoa, buckwheat flour, cinnamon, and baking soda. Make sure all ingredients are thoroughly mixed.

4. Add the cocoa mixture to the wet ingredients. Blend thoroughly. Fold through any optional extras (eg. nuts, cacao nibs) Pour brownie batter into baking pan. Bake for 28 to 30 minutes.

5. Enjoy!

Honey substitutes – For the Follow The Sun celebration I used a mix of black strap molasses, agave syrup & maple syrup. A rough tablespoon of each (I’m not one for exact measurements but ¼ cup is about 4 heaped tablespoons so you can dial the sweetness up or down depending on your tastes). You could also use golden syrup, brown sugar or any of the various natural sweeteners & sugars to make up the amount. I’ve yet to make these with honey but I like the dark richness that the molasses/golden syrup gives the end product. These aren’t a sweet brownie by any means (think of it like eating 70% chocolate – you’re not in it for tooth-aching sweetness!) but they are definitely moreish. Be warned!