Kate’s sweet potato chocolate brownies – a recipe

While we do tend to eat maybe a little too much cake (only on birthdays!) at GJO, this is an alternative which tricks young and old folks alike into eating their vegetables! Pictured above are my best friend’s gorgeous 4 and 2 year old boys, who wouldn’t let their mum blow out her own candles on her birthday brownie cake. This recipe is gluten free, grain free, very low in sugar, and can be made dairy free as well.

1 medium sized sweet potato
1-2 tbsp cacao powder (lean towards more if you prefer dark chocolate flavours)
2 tbsp coconut flour
1 cup walnuts or macadamia nuts, roughly chopped
2 eggs
75g butter, melted (use coconut oil to go dairy free)
¼ cup of Stevia (to taste)
1-2 tsp vanilla extract

Shredded coconut, to top, OR

Cream cheese topping (pictured)
250g Philadelphia cream cheese OR 250g natural organic yoghurt strained overnight through a muslin cloth to create a cream cheese
¼ cup of Stevia
1 tsp vanilla essence
Top with crushed / flaked dark chocolate to taste

  1. Preheat your oven to 165 degrees.
  2. Peel and then grate one medium sized sweet potato using the large holed plate on your food processor. You should end up with around 1.5 cups of grated sweet potato.
  3. Combine all dry ingredients in a large bowl, and combine the eggs, melted butter and vanilla extract in another bowl and whisk together. Then pour these wet ingredients into the larger bowl of dry ingredients and combine thoroughly.
  4. Line a 20cm square cake pan with baking paper and pour the mixture in. It won’t be a batter like a usual cake mixture, but press it down firmly to fill the cake pan to the edges.
  5. Top with shredded coconut and place on the top shelf in the oven for 30-35 minutes, until the shredded coconut is nicely toasted. This recipe isn’t particularly fussy to being slightly over or under-cooked, so your oven time might vary to mine.  
  6. Allow the brownie to cool slightly before removing from the pan, using the exposed edges of the baking paper, to place onto a wire rack.
  7. Allow to cool completely before slicing or moving the brownie as it’s quite crumbly.

If you’d like to try the cream cheese topping, combine all ingredients well and spread it on nice and thick. Enjoy as often as you like, even for breakfast because it’s made of vegetable! 😉 Make sure to let us know once you try making it at home so we can share the sweet potato love with you!

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About Kate

Dr Kate Gifford is a clinical optometrist, researcher, peer educator and professional leader, and a co-founder of Myopia Profile and the My Kids Vision websites. In her spare time she is also a slow-and-steady runner, aspiring triathlete and dark chocolate addict.