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Sweet Potato Brownies (GF & DF)

So, you guys asked for the recipe... Here it is!

I had an abundance of approval form my taste testers (yogi students) for these epic brownies and they are SO easy to bake. Best of all, they are almost half packed full of the wonderful vegetable, sweet potato.

It may look like a lots of ingredients but you can throw it all together in one bowl and still work out perfectly. I used two bowls for this lot to show you the dry/wet ingredients.

Don't worry about any sweet potato lumps, they add texture.

'Thick & Tacky' is the texture we're after (pre-baking)!




  • 1 Cup, Mashed sweet potato (approx. 1 medium size)

  • 1 Cup, Almond meal (maybe more depending on the mixture)

  • 1 Cup, Coconut sugar

  • 1/2 Cup, Cacao (NOT coco powder)

  • 1/4 Cup, Maple Syrup (optional for the sweet tooth's)

  • 1/4 Cup, Tahini

  • 1/4 Cup, Nut butter (any kind)

  • 1 Tsp, Vanilla

  • 1/2 Tsp, Baking Powder

  • 1/2 Tsp, Bicarb Soda

  • 1/2 Tsp, Pink Salt (NOT table salt)


  1. Preheat oven to 180C, and prepare muffin tin/tray with oil/paper.

  2. Boil/steam 1 SWEET POTATO (peeled, chopped & cooked until soft). Allow to cool while you prepare the rest of the ingredients.

  3. In a medium bowl, add the TAHINI, NUT BUTTER, VANILLA & MAPLE SYRUP and stir together.

  4. Add the SWEET POTATO to the wet ingredients and mix well.

  5. Add the remaining DRY INGREDIENTS to the bowl and stir well. You want it to be a thick and tacky batter remember

. So add another 1/2 Cup Almond Meal if you think it needs it.

  1. Scrape into the tray of your choosing. (Make sure you've oiled or lined the tray first.) They won't rise much, so be generous with the servings ;)

  2. Place the tray into the preheated oven and bake for 20-30 mins

It's almost impossible to over bake them because of the moisture content. But don't leave them in the over for more than 45 minutes.

Let the brownie muffins cool completely in the tin.

If you find them hard to get out of the tray, place them in the fridge for about 20 minutes and use a thin scraper (spatula) to gently lift the brownie away from the edges.


No icing is needed for these bad boys. But you can always add your own touch to the recipe. Here are some ideas to help make your own version.

~ Add 1 egg & 1/2 Cup almond meal to create a more 'cakey' texture

~ Add choc chips for an extra tasty treat

~ For more fudgy-ness use a square tin and an oiled knife to slice.

~ Sprinkle with 100's & 1000's for a pretty effect for the kids

~ Replace the tahini with more peanut butter for an even nuttier taste

~ Sprinkle with roughly chopped chocolate of your favourite flavour before baking. Perfect for extra indulgence.

These are just a few ideas. But I encourage you to get creative and make them your own.

You could probably make this with other vegetables but I find sweet potatoes don't have as high water content compared to zucchini's and pumpkin.

I'd love to hear (and see) your ideas so be sure to send me a photo of your baking skills or tag me in your photos via social media.

Also - please remember to go ORGANIC wherever possible. I know it can get expensive. But every little bit helps keep your body happy and healthy. And it helps keep the organic farmers and suppliers producing their products for us. So let’s keep that circle of health and wellbeing going around and round! :)


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