Sweet potato chocolate brownies
Sweet potato chocolate brownies

Sweet Potato Chocolate Brownies

I love a sneaky vegetable cake and so I was quite excited to test out these sweet potato brownies. They are moist, not too sweet and quite yummy, plus easy to make in a way to accommodate dietary needs. There are sweeter versions using dates on the recipe community but for me I liked the ease of using honey for the sweetener.

I converted the recipe to a thermal cooker version from the original at Eat Drink Paleo.

Sweet potato chocolate brownies

Sweet potato chocolate brownies served with a dust of cocoa and whipped cream


  • 280g sweet potato
  • 2 eggs
  • ½ cup (95g) olive oil
  • 50g honey
  • 2 tsp vanilla extract
  • ½ cup (40g) cocoa
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 40g plain flour


  1. Preheat oven to 185⁰C. Grease and line a 23cm square pan.
  2. Use the blunt blade.
  3. Peel sweet potato and cut into chunks.
  4. Add to jug and chop for 8 sec, speed 6.
  5. Add eggs, olive oil, honey and vanilla extract and mix for 6 sec, speed 4.
  6. Add cocoa, baking powder, bicarb and flour and mix again for 6 sec, speed 4.

    Sweet potato brownie mix

    Sweet potato brownie mix

  7. Pour into pan and bake for 25-30 min.
  8. Cool in pan for 10 min before cutting into squares.
  9. Sprinkle cocoa on top or drizzle with melted chocolate to serve.

    Sweet potato brownie mix in the pan

    Sweet potato brownie mix in the pan


  • You can also use coconut flour to make this gluten free.
  • This makes a lovely moist brownie that is not overly sweet, you can up the sweetness by topping with chocolate or adding more honey.
  • If you add more honey, also add more flour.
Cooked sweet potato brownies

Cooked sweet potato brownies

Hope you enjoy these healthy treats. You can find other easy dessert recipes in my ebook: Kate’s Thermo Cookbook available on iPad, iPhone and Android via Kindle now. 

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