Vegetarian Snack

Sweet Potato Brownies

Average: 5 (21 votes)
(21 votes)
Sweet Potato Brownies

Sweet potato brownies - It doesn't get any more chocolatey than these brownies! © Jessica Bolewski

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50 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

These sweet potato brownies are packed with delicious sweet flavor without any refined sugar. 

For the vegan version of these sweet potato brownies, you can easily replace the honey with maple syrup, date syrup or any other vegetable alternative.

1 piece contains
(Percentage of daily recommendation)
Calorie195 cal.(9 %)
Protein5 g(5 %)
Fat9 g(8 %)
Carbohydrates23 g(15 %)
Sugar added3.5 g(14 %)
Roughage4.5 g(15 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K1.8 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate15 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C12 mg(13 %)
Potassium450 mg(11 %)
Calcium29 mg(3 %)
Magnesium61 mg(20 %)
Iron3.7 mg(25 %)
Iodine1 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.4 g
Uric acid17 mg
Cholesterol0 mg
Development of this recipe:


22 ozs Sweet potato
15 pitted Date
4 Tbsps Coconut oil (melted)
5 Tbsps honey
3 ½ ozs Spelt flour
3 ½ ozs ground almonds
½ tsp salt
8 Tbsps cocoa powder
2 Tbsps Almond butter
How healthy are the main ingredients?
Sweet potatoSpelt flourhoneyDatesalt

Kitchen utensils

1 Food processor, 1 Baking dish 26 x 20 cm , 1 Pot

Preparation steps


Wash and peel the sweet potatoes and cut them into large pieces. Now put them together with some water into a saucepan and cook for about 20 minutes until the sweet potato is soft.


Put the soft sweet potato pieces together with the pitted dates in a food processor and mash them to a pulp.


Mix 2 tablespoons of coconut oil, 4 tablespoons of honey, wholemeal spelt flour, ground almonds, salt, and 6 tablespoons of cocoa powder in a large bowl and knead thoroughly with the sweet potato date mix. Pour the finished dough into an 8 x 10-inch pan lined with baking paper and bake in a preheated oven at 180 °C / 350 °F for about 50 minutes.


If no dough sticks to a toothpick when you stick it into the sweet potato brownie, it is ready and can be taken out of the oven. Cool down for at least 15 minutes so that the brownie does not fall apart when you lift it out.


For the glaze, melt 1 tablespoon honey, 2 tablespoons coconut oil, 2 tablespoons almond paste and 2 tablespoons cocoa powder in a small pot and mix together. Then cool down to room temperature, for example in the refrigerator.


Before the sweet potato brownie can be glazed, it MUST be completely cooled down - otherwise the glaze will melt!
Cut the sweet potato brownies into 16 pieces and serve.