Sweet Potato Brownies | Clean Eating


(Including Links to The Exact Products I use)

2 Sweet Potatoes
14 Medjool Dates
80g Almonds
100g Brown Rice Flour
4 tbs Raw Cacao Powder
3 tbs Maple Syrup
Pinch of Pink Himalayan Salt

1 tbs Almond Butter
1 tbs Hazelnut Butter
0.5 tsp Vanilla Powder
1.5 tbs Maple Syrup

Calories Per Square | 201

I have been wanting to attempt sweet potato brownies for so long…when I first read about them, the idea intrigued me so much.

I absolutely love the concept of integrating plant-based produce into treats and sweets. From avocado mousse, to courgette cupcakes – clean-eaters across the globe are finding ways to satisfy a sweet-tooth in deliciously innovative and alternative ways. Most importantly, ways that cut out processed, refined, harmful and unnecessary ingredients, for guilt-free indulgence.

As many of you know, I love to experiment in the kitchen, creating recipes of my own; equally I adore learning from my fellow food bloggers and foodie enthusiasts. This time I’m following a recipe from Deliciously Ella. I’d highly recommend Ella’s cookbook – this particular recipe features on page 166!



  1. Pre-heat your oven to 180Β°C/356Β°F
  2. Peel the sweet potatoes, roughly chop them, and steam until they are super soft. Add them to the food processor.
  3. Pit the dates and add them into the food processor with the sweet potatoes.
  4. Blitz the sweet potatoes and dates until smooth, empty the mixture into a mixing bowl.
  5. Mill the almonds until powdery (I like to keep a few chunks for texture).
  6. Add the ground almonds, brown rice flour, cacao, maple syrup and salt to the mixing bowl.
  7. Combine all ingredients until completely mixed.
  8. Line the baking tray with baking parchment and decant the mix evenly into it.IMG_6311
  9. Place into the oven and leave to bake for 25-30 minutes, or until you can pierce with a knife and bring it out cleanly.
  10. Take the brownies out of the oven and leave to cool for 10 minutes (this is to allow them to stick together properly).
  11. Whilst the brownies are cooling, make the glaze by stirring the hazelnut butter, almond butter, maple syrup and vanilla powder together until smooth.
  12. Cut your brownies into squares and drizzle with glaze.
  13. Eat, share, snap, love!

I hope you enjoyed this post, let me know if you’ve tried this recipe or other plant-based baking!

I’d like to give a special shoutout to KJR aka Kirsten Reeves for her beautiful photography, you can see more of her work on Instagram @Kirsten_Reeves.


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