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  • Writer's pictureGeorgie

Sweet potato what?!

I have wanted to try out more vegan desserts for a while and came across this gorgeous recipe by Deliciously Ella… sweet potato brownies!


They are moist and light, and leave you feeling nutritious NOT naughty!


I started by peeling and cutting up 2 medium-large sweet potatoes and boiling for 20-25 minutes until they are nearly falling apart.

Add the very soft sweet potato and 14 pitted dates to a food processor and blend until smooth and creamy.


In a separate bowl combine 83g of ground almonds, 62g of rice flour, 4 tbsps of cacao powder, 3 tbsps of maple syrup and a pinch of salt.


Mix in the sweet potato-date combo.

If your mixture is looking very dry, add a dash of almond milk!



Press the mix into a lined baking dish and cook for 20-30 minutes at 180C.


Do the skewer test to check that the inside is cooked (if a little bit of mixture comes out that’s ok as it’ll briefly carry on cooking once out of the oven and you want the brownies to be soft inside!).


Leave the brownies to cool for at least 10 minutes (this is prime time for the brownies to stick together).


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