Sweet pot brownie

These are so good and you can cut it into 16-20 pieces, I freeze some and eat the rest over 2-3 days. They defrost really well so they are great for getting out the freezer when unexpected visitors arrive. This is so easy and quick to make that you wont get tired of making it!

sweet pot brownie

Print Recipe
Serves: 16 Cooking Time: 15-20 minutes


  • 125g of butter
  • 1-2 tablespoons maple syrup or honey
  • 2 squares of dark chocolate (85-95%)
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • 2 large eggs (beaten)
  • 175g of buckwheat or spelt flour
  • 2 teaspoons baking powder
  • 4 heaped tablespoons/200g of mashed sweet potato



Preheat oven 190°C/170°C fan/Gas mark 4


Start by melting the butter on a low heat; add the syrup/honey and chocolate, once melted remove from the heat and add the almond butter and vanilla extract- stir well until smooth and then add the eggs.


In a large bowl add the flour and baking powder and mix well before adding in the butter mixture and lastly the sweet potato.


Stop once it is mixed together- to avoid over mixing.


Grease the bottom of a brownie tin and line with baking paper with a little up the sides so that you can release it from the tin easily. Pour in the mixture using the back of a metal spoon to even out the mixture and place in the oven and bake for 15-20 minutes.


You could use two smaller sandwich tins to make 2 separate cakes. Once cooled, freeze one of them for another day. Keeps for- up to 3 days in a tin or airtight container. On hot days keep in the fridge and bring to room temperature before serving. *Freezable for up to 6 months

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