Chocolate & Raspberry Sweet Potato Brownies

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Contributed by: Rose Fenasse

Serves: 6-8

Time: Prep: 30 mins + chilling. Bake: 25mins.

A fudgey, chocolate brownie with added health benefits! Full of fibre, minerals and vitamins without any dairy or refined sugar.

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1 medium sweet potato
2 ½ tbsp organic spelt flour
½ tsp bi-carb soda
1 tsp aluminium free baking powder
2 ½ tbsp organic cacao powder
¼ cup organic extra virgin olive oil
1/3 cup organic brown rice syrup (or ¼ cup organic maple syrup)
2 eggs
1 tsp vanilla extract

To Top: 

1/4 organic raspberries (or 1/4 cup organic dark choc chips)
Pinch of Celtic sea salt


  1. Preheat oven to 180 degrees and line a baking tin with baking paper.
  2. Cut sweet potato into small cubes and roast for 20-30 minutes or until softened. Remove from oven and set aside to cool.
  3. Once sweet potato reached room temperature, add to a high-powered blender or food processor and pulse to a puree consistency. Transfer to a large mixing bowl.
  4. Add in the remaining brownie ingredients and mix until just combined.
  5. Pour batter into the lined tray and smooth with a spatula. Scatter the raspberries over the brownies mixture, pressing them in gently.
  6. Bake for 20-25 minutes or until firm on the outside. Remove from the oven and leave in the tin to cool.
  7. Sprinkle with a pinch of salt and serve!
Dairy Free
Dairy Free
High Fibre
High Fibre
Nut Free
Nut Free
Cane Sugar Free
Cane Sugar Free

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