Sweet Potato Browniesback to main
Every blondie needs a brownie by her side;)
You all waited patiently for this sweet potato brownie recipe and trust me it was worth the wait! These sweet potato brownies are so gooey, moist and delicious I can’t get enough of them. They are so simple to make and you will be surprised how amazing sweet potato works in combination with cocoa.
You have several option on how to prepare the icing. One is up in the recipe. The other options are to enjoy the brownie as is, which I also love. Especially when I just want to grab one for breakfast or snack I feel the icing might be a bit much. You can also just melt some chocolate of your choice with 1 tbsp of coconut oil in a water bath and spread it on top. For a birthday or special occasion I love to decorate the sweet potato brownies with my icing.
Attention! This recipe is not low histamine! If you follow me on Instagram you might have seen that I recently started eating cocoa again. If you have histamine intolerance check out my low histamine sweet recipes here.
Preheat the oven to 180°C and line a baking tray with baking paper. Peel and cut the sweet potato into small pieces. Bake for 20 minutes until soft.
In the meantime, place all the dry ingredients into a large mixing bowl and mix. Once the sweet potatoes are soft, place them into a blender with the other liquid ingredients and mix until smooth. Add to the other ingredients and mix well. Line a small casserole dish with baking paper and pour the batter into it. Distribute evenly and bake for 30 minutes in the oven.
In the meantime, prepare the icing. Place all the needed ingredients into a bowl and mix well with a wire whisk until smooth. Once the brownie is done, let it cool off completely before adding the icing. Place in the fridge until the icing is hard.