Sweet potato brownies

Isreal Robertson
very easy
5 3
75 mins
75 mins


Servings: 20
  • 1 (approx. 600 g) large sweet potato
  • 3 TABLESPOONS Pecan kernels
  • 120 g dried soft dates (without stone)
  • 90 g ground almonds (with shell)
  • 90 g Whole grain buckwheat flour
  • 4 TABLESPOONS Baking cocoa
  • 3 TABLESPOONS Maple syrup
  • 50 g Cocoa butter
  • 2 TABLESPOONS Coconut blossom sugar
  • 2 TABLESPOONS Baking cocoa
  • 2 TABLESPOONS Carob powder
  • 7-10 Tbsp Pecan kernels
  • 7-10 Tbsp Cocoa Nibs
  • 7-10 Tbsp Sea salt
  • baking paper


  1. 1

    For the dough, peel the sweet potato and dice it roughly. Cover with boiling water in a pot and simmer for about 20 minutes until soft. In the meantime chop the pecans coarsely. Chop the dates finely. Line a rectangular form (approx. 16 x 22 cm) with baking paper.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain sweet potato. Place the dates in a mixing bowl and puree finely with a hand blender. Stir in almonds, flour, cocoa and syrup.

  3. 3

    Stir the pecans into the dough. Pour into the mould, smooth it down. Bake in a hot oven for 25-30 minutes (the brownie is ready when some of the dough still sticks to a wooden skewer or knife).

  4. 4

    Remove and let it cool down.

  5. 5

    For the icing, melt the cocoa butter in a hot water bath. Stir in coconut blossom sugar, cocoa and carob powder. Drizzle the icing over the brownie and then sprinkle with nuts, cocoa nibs and some sea salt to taste.

  6. 6

    Allow to dry.

Nutrition Facts

150 kcal
19 g
6 g
3 g