Ella Woodward is the author of popular food blog, DeliciouslyElla.com. She is a graduate of St. Andrews University and is training as a naturopathic nutritionist at the College of Naturopathic Medicine while also developing her app, teaching cooking classes and hosting supper clubs. She lives in London. You can find more healthy and delicious recipes in her first cookbook, Deliciously Ella, out now from sister company Simon & Schuster and available wherever books are sold.
Looking for a sweet treat that’s healthy and delicious? These sweet potato brownies have consistently been the most popular recipe on Ella Woodward’s blog, Deliciously Ella, and thousands of photographs of them have been posted on Instagram. There’s a good reason for this love: these brownies are divine!
Sweet Potato Brownies
Makes 10–12 brownies.
- 2 medium-large sweet potatoes (about 10 ounces each)
- 14 medjool dates, pitted ¾ cup plus 2 tablespoons ground almonds (about 3 ounces)
- ¾ cup plus 1 tablespoon buckwheat or brown rice flour (about 3½ ounces)
- 4 tablespoons raw cacao powder
- 3 tablespoons maple syrup
- pinch of salt
- Preheat the oven to 350°F (convection 300°F).
- Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
- Once they are perfectly soft and beginning to fall apart, remove them and add them to a food processor with the dates. Blend until a smooth, creamy mix forms.
- Put the remaining ingredients into a bowl before mixing in the sweet potato and date combination. Stir well.
- Place the mix into a parchment paper–lined baking dish and cook for 20–30 minutes, until you can pierce the brownie cake with a fork and bring it out dry. Remove the dish from the oven and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!
If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.