Bish-Bash-Bosh Sweet Potato Brownies [Paleo, Gluten free, Grain free, Dairy free]

That’s right, I’m making brownies with sweet potatoes. I’ve not lost the plot, promise! They’re dense, moist, soft on the inside with some crunch on the outside…

You’ll have seen cakes made with veggies before, and when I saw a recipe on Paleo OMG for sweet potato brownies, I hesitated for a loooooog while before trying them out. I wish I hadn’t because these are so good! You cannot taste the sweet potato – it just blends into chocolate heaven. Yeah, don’t worry, my brain is also doing funny thing when I put potato and chocolate in the same sentence! 

Nonetheless, that recipe called for baking the sweet potato. Now, I’m a pretty patient person but waiting for a sweet potato to bake when all I want is some chocolate cake, yeah, it wasn’t going to happen! So I decided to skip that step and just adapt things to be as quick and painless as possible. Enter – food processor. Bung it all in, blitz, bake and done. Bish. Bash. Bosh. 😉  


Recipe for Paleo Sweet Potato Brownies

Yield: 9 Melissa-sized squares or 12 normal sized servings 

Prep time: 5 mins

Cooking time: 20-30 minutes 

What you need 

1 cup grated sweet potato, tightly packed and uncooked 

2 X-large eggs

1/3 cup coconut oil, melted 

1/3 cup date paste 

1/2 tspn vanilla powder (or a few drops of extract) 

1/3 cup raw cacao powder 

1.5 tspn baking powder 

3 tblspns almond flour (or 2 tblspns coconut flour)

Pinch of salt 

What you need to do

1. Preheat oven to 170°C. Grease and line a square 8″ X 8″ baking tin.

2. Put all the ingredients into a food processor, and blitz until well combined. (You can steam the sweet potato until half cooked if you prefer but it’s not necessary.) 

3. Pour into prepared baking tin. Bake for 20-30 minutes. Remove from oven once cooked through, and allow to cool slightly.

4. Slice into squares, and done! 

Serve with some dairy free ice cream and you’ve got yourself an amazingly indulgent pudding. These are great served warm or cold, and should be stored in the fridge in an air tight container for up to 3 days. 


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