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These fudgy Sweet Potato Brownies are rich and wonderfully chocolatey. Made with sweet potato and sweetened with dates and honey, they're also gluten-free and dairy-free
Sweet potato might seem like a strange ingredient to add to brownies, but it really does work. It creates a wonderfully moist, fudgy texture while letting the chocolate flavour shine, without tasting like sweet potato. Paired with dates and honey, you'd never guess there's sweet potato inside.
Looking for more sweet ways to enjoy sweet potato? Be sure to check out our Sweet Potato Truffles, Sweet Potato Muffins, and Sweet Potato Pizza Bases with your favourite sweet toppings.
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Reasons to Love This Recipe
- Rich and fudgy - Sweet potato creates a moist, dense texture without tasting like sweet potato.
- Freezer-friendly - Make a batch ahead and freeze for later. I actually think they're even better eaten straight from the freezer!
- Gluten-free and dairy-free - A great option for those with gluten or dairy allergies or intolerances
Ingredient Info and Substitutions
- Sweet potato - I recommend using roasted sweet potato, as roasting enhances its natural sweetness and flavour. I haven't tested this recipe with boiled or steamed sweet potato, which may contain more moisture. If using either, allow the sweet potato to drain and dry well before mashing or blending.
- Dates - I use Medjool dates, which are soft, plump and blend easily. Other varieties of dates can be used, but they're often drier, so you'll need to to soak them in boiling water for about 10 minutes before blending.
- Honey - Adds extra sweetness and moisture. Depending on the sweetness of your dates, you may be able to reduce or omit it. Maple syrup can also be used as a substitute. Honey is not suitable for babies under 12 months.
- Cacao powder - I used cacao powder for a rich chocolate flavour. Unsweetened cocoa powder can be substituted if you prefer a milder flavour or that's what you have on hand.
- Coconut flour - is very absorbent and can't be substituted like-for-like with other flours. One reader reported successfully replacing it with 12 tablespoon plain (all-purpose) flour and increasing the baking powder. I haven't tested this variation myself, so can't guarantee the results.
- Walnuts - The walnuts are probably my favourite part of these brownies, adding a delicious crunch that contrasts with the fudgy texture. I wouldn't recommend leaving them out unless you need the brownies to be nut-free or suitable for school lunchboxes. If you do, try replacing them with large chocolate chips for pockets of chocolate throughout the brownies. For young children, make sure the walnuts are finely crushed.
Step-by-Step Instructions (With Images)
- Step 1: Add the sweet potato and pitted dates to a food processor and blend until smooth
- Step 2: Transfer the mixture to a bowl, add the eggs and honey, and stir until well combined.
- Step 3: In a separate bowl, whisk together the cacao powder, coconut flour and baking powder.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. Fold through the walnuts and chocolate chips, if using.
- Step 5: Spread the batter evenly into a parchment-lined 8 x 8-inch (20 x 20 cm) baking pan.
- Step 6: Bake for 25-30 minutes, then allow the brownies to cool before cutting into slices
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Store in a freezer-safe airtight container for up to 3 months, separating the layers with baking paper (parchment paper) to prevent them from sticking together. I actually love eating these straight from the freezer!
Recipe FAQs
I wouldn't recommend making these brownies specifically for babies. Although they can be adapted, they're still a sweet treat and are high in sugar from the dates and honey.
If you're making them for the rest of the family and would like your baby to try a small piece, I'd recommend:
- waiting until your baby is over 6 months and developmentally ready for solids,
- introducing egg and walnuts separately before offering this recipe,
omitting the honey (or replacing it with maple syrup),
- finely chopping the walnuts to reduce the choking risk, and
being mindful that cacao contains small amounts of caffeine.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Not really. The sweet potato adds moisture and helps create the rich, fudgy texture, but the chocolate flavour is what you'll notice most.
I haven't tested this recipe with any other flours, so I can't guarantee the results.
Some readers have successfully used almond flour, while another reported replacing the coconut flour with four times the amount of plain (all-purpose) flour.
Oat flour may also work, but because it's much less absorbent than coconut flour, it would need to be used in a larger quantity. As I haven't tested this myself, I can't recommend an exact amount.
Absolutely! This is a fun recipe for children to help with and a great way to show how versatile sweet potato can be.
Depending on their age, children can:
- press the buttons on the food processor (with supervision),
- crack the eggs,
- help measure the ingredients,
- stir the batter, and
- describe how the mixture changes in colour, texture and smell as it's mixed together.
More Sweet Potato Recipes
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Sweet Potato Brownies
Equipment
- 1 8x8 inch (20 x 20cm) baking pan
Ingredients
- 385g (1½) cups cooked and mashed (or pureed) sweet potato *See note 1
- 10 (260g) Medjool dates, pitted (1 cup tightly packed) *See note 2
- 3 eggs
- 3 tablespoon honey *See note 3
- ½ cup (45g) cacao powder
- 3 tablespoon coconut flour
- 1½ teaspoon Baking Powder
- 85g (¾ cup) walnuts, chopped *See note 4
Optional
- ½ cup chocolate chips
Instructions
- Preheat oven to 180℃ / 350℉ and line an 8x8 inch baking tin with parchment paper.
- Add the sweet potato to a food processor along with the pitted dates. Blend until the smooth.
- Transfer the mixture to a large bowl. Add the eggs and honey and stir until well combined.
- In a separate bowl, whisk together the cacao powder, coconut flour and baking powder
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold through the walnuts, reserving some for topping.
- Spread the brownie batter evenly into the prepared pan. Sprinkle with remaining walnut pieces and choc chips on top. (optional)
- Bake for 25-30 minutes, or until the brownies are set and a skewer inserted into the centre comes out clean.
- Allow to cool for 10 minutes before removing from the tin. Once cool cut into squares.
Recipe Notes
- I find baking the sweet potato gives the best result. A potato that weighs around 750g should yield enough mashed potato. Learn how to make sweet potato puree
- It is important that your dates are soft and plump. If your dates are dry you will need to soak in boiling water, until soft, before blending.
- Honey is not suitable for under 1s. It is there for added sweetness only and can be missed out.
- Crushed walnuts add a lovely texture and taste and really make the brownie. If you are looking to make this nut free you should replace with something that will add texture. Maybe coconut flakes or choc chips.
Nutritional facts
Becca
Any suggestions as to how to include cooked beetroot in this recipe? A lot of brownie recipes use this and I’d like to try, but not sure how to adapt your recipe to include it.
Amy
Hi Becca. Without testing it I really can't say, sorry. I'd try switching out some of the sweet potato with the same amount of pureed cooked beetroot.
Madelyn
This recipe looks delish! Do you think I can replace the eggs with flax eggs? Or any other suggestions to make it egg free?
Amy
Hi Madelyn, I haven't tested an egg replacement so can't say for sure. I think flax eggs would be a good option though. Good Luck!
Meira
we enjoyed the recipe ! Thank s a lot
Amy
Thanks Meira 🙂
Chloe Beneke
Do you know if you could sub carrot puree for the sweet potato?
Amy
Hi Chloe, I'm not sure how carrot would work, pumpkin could be a good alternative though.
Mirela
This is one of my favorite recipes! I make this at least once a week.
I double the walnuts and bake in a cast iron skillet.
Tonight, we’re trying it with ice cream
Amy
Hi Merela, lovely to know. Double walnuts sound great! I've never tried it in a cast iron skillet, good to know 🙂
Lexi
I used 4 times the amount of plain flour rather than coconut flour and doubled the baking powder. Unsure if consistency was same as original recipe but they still taste amazing, especially considering what's in them. My 8 month old was also having some so I swapped the honey for maple syrup.
Amy
Thanks for your feeback, Lexi. Glad you enjoyed them and good to know that plain flour worked too 🙂
Karen Ruane
I just made this, using ground almonds instead of coconut flour and it's absolutely delicious!! This was a first for me, using dates and sweet potato, so well worth experimenting! Thanks!
Amy
Hi Karen, thanks for the feedback. Great to know that ground almonds work well too. Did you have to add more than the amount of coconut flour?
Karen Ruane
Sorry for the delayed reply - I used the same amount of ground almonds that the recipe called for in coconut flour
Vanessa Papali
Hi Amy I made these for my kids and they loved it...so did I!! The healthiest brownies ever!! Love your recipes
Amy
Thanks Vanessa, such a lovely comment 🙂
Kay
HI there
Can i replace the eggs with flax eggs?
Thank you
Kay
Amy
Hi Kay, I'm sorry I haven't actually tried this recipe with flax eggs so can't guarantee how it will turn out. If you do try it, I'd love to know how it turns out. It will be great to know for other readers.
Marlies
Hi Amy,
My husband and I tried your brownies on the weekend and we really love the taste!! We are amazed by the natural sweetness. Baby Nora is still sceptical 😀
However, the consistency was a little odd. They turned out to be very creamy instead of cake like although we baked them for almost an hour. Are they supposed to be creamy, or could it be because of the sweet potatoes being to watery?
Would be greatful for any advice, Marlies
Amy
Hi Marlies,
Thanks for your comment. This is such an old recipe of mine and I haven't actually made them for a while so can't quite remember, sorry. I do remember them being more a fudgy texture than a cake-like texture. Did they look like the pictures?
LuceC
Hi,
I love your recipes so thank you! I haven't got any coconut flour so am I better to use normal flour or something like ground almonds? Thank you
Amy
Hi LuceC, so sorry for the delay in getting back to you. Coconut flour is a difficult one to substitute as it absorbs so much more moisture than other flours. You would have to add more flour and maybe even remove 1 egg. I'd have to experiment to give you an accurate answer. Sorry.
Dawn
Do you think these would be ok without nuts? I was thinking of making them for my daughter to take into her but free school. Thanks
Dawn
**nut free
Amy
Hi Dawn, I haven't made these in a while and have never tried without the nuts. I'm sure it will still work though 🙂
Mr. Wizard
Ok how many cups would you use. Your recipes are fantastic. I send everyone I know with kids to your website I have never seen such creative, healthy foods for kids. And adults love them too.
Amy
Hi Mr Wizard! Thank you for your kind comment and for spreading the word. It means a lot!
Sorry but I can't tell you off hand how many cups each ingredient would be but I do now try to include cup measurements in all my new recipes..
Mr. Wizard
How many cups does the 550g of the sweet potato equal?
Amy
Hi Mr Wizard, I'm usure how many cups it would be as it would be depended on the size of the cubes. Sorry