Sweet Potato Brownies | Jessica Bakes
This is my first recipe up on my blog! How exciting. I have decided to share this recipe after being completely obsessed with it. It is super yummy and has its health benefits too.
I will hopefully try and upload more baking style blog posts when I get the hang of it. I have a lot of yummy recipes I would love to share with you! If you do try these recipes out I would love to see pictures of them..
Please tag me in any pictures on Instagram – jessicaiward or on Facebook – Jessica Ward. I would totally love to see them and see if they worked out for you too!
Sweet potato is a great food that is packed full of goodness and flavour and hardly needs anything adding to it to become yummy. These yummy brownies are full of cocoa rich goodness with a subtle hint of sweetness. I had adapted this recipe from the one I found online to fit with the ingredients I found in my cupboard and it has worked out perfectly. This recipe still includes no refined sugars and has incredible anti-inflammatory properties that sweet potatoes are packed full of.
They are great for pack lunches, picnics or just for a yummy snack. These are going to be made a few times a week, as I never stop eating them. Perfect for a guilt free chocoholic.
Sweet Potato Brownie Ingredients
- 2 cups of sweet potato cooked & cooled (1 large sweet potato.) I usually add around 3 to 4 sweet potatoes for more sweetness and extra flavour.
- ½ cup coconut oil. I used butter in replace of this due to not having coconut oil.
- ½ cup cocoa.
- ¼ buckwheat flour (I used plain flour for this).
- ¼ cup honey.
- 1/8 almond milk (or any alternative, skimmed, whole, semi-skimmed).
- 1/8 cup cocoa chips (optional).
- 1 tsp. cinnamon.
- 1 tsp. vanilla extract.
- 1 egg, lightly whisked.
- ½ tsp. baking soda.
Remember you can adapt the recipe to ingredients you prefer! Don’t be afraid to experiment. It’s all part of the process of creating yummy goodness.
- Preheat the oven to 400 degress. Line an 8×8-baking tray. I used a loaf tin as I wanted my brownies to be larger and denser. Set this aside whilst baking
- In a large bowl mix sweet potato (cooked and mashed) the coconut oil or butter (melted), honey, almond milk, vanilla and the egg. Set aside.
- In a medium bowl, combine all the dry ingredients – cocoa, buckwheat flour, chocolate chips, cinnamon and baking soda. Make sure all ingredients are combined together properly.
- Add the dry ingredients to the wet ingredients bit by bit and stir well. Once this is done pour the brownie batter into the lined tin making sure it is spread evenly throughout and bake for 28 – 30 minutes.
I would check the brownies every so often whilst they are cooking to make sure they aren’t burning and that they are cooking evenly.
I love to eat my brownies with some greek yoghurt or on their own with a lovely cup of green tea. I really hope you enjoyed this style of blog post and want to start baking these brownies! They are truly amazing.