Sweet Potato Brownies

Sweet potatoes are a good source of vitamins, particularly Vitamin A (in the form of beta-carotene), and are also high in the mineral potassium, which is a key player in bone and muscle function and blood pressure maintenance. 

Sweet potatoes make a nutritious base for brownie batter. They may be starchy, but don’t fear the starch —  they contain a type called resistant starch, which is a superstar in the starch world —  feeding good gut bacteria, and is ‘resistant’ because it basically resists digestion. RS acts like a soluble fibre in the body, and studies show that adding some to your diet improves blood sugar response, and keeps you satisfied for longer. 

Wahey — sign me up for resistant starch! Let’s celebrate thriving gut flora and improved insulin response with a pan of these delicious, healthy brownies. They are grain-free and sugar-free, high-fibre, and packed with potato. 

Sweet Potato Brownies (serves approx 10)


  • ½ big sweet potato (around 350g dry) boiled until soft
  • 3 free-range eggs
  • 40g coconut oil or butter
  • 100g erythritol + 15 drops liquid stevia OR sweetener of choice (maple syrup, honey, sugar etc)
  • 30g coconut flour
  • 40g cocoa (I use a dark dutched cocoa — Green & Black’s brand)
  • Chocolate chunks (I used about 20g 85%)
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • Sprinkle of sea salt


  • Preheat oven to 170C and prepare a cake pan (I lined a loaf tin lined with parchment paper.)
  • Place boiled, cooled sweet potato in food processor with eggs and oil and blend well.
  • Add in the rest of the ingredients, except the chocolate chunks.
  • Pour mixture into pan and mix in the chocolate chunks. Sprinkle a little more salt on top.
  • Bake for approximately 25 minutes, but it will depend on the dimensions of your cake pan, so keep an eye on it.
  • Allow to cool before serving.