Peanut Butter & Sweet Potato Brownies

Chocolate, chocolate everywhere... anybody forgotten what a vegetable looks like yet?!

If you're missing a veggie vitamin kick but not quite ready to put those Easter eggs away, or if you've decided it's time to sneak a little goodness in to the mix, here's a solution that's gluten, dairy and refined-sugar free!

No, they don't 'taste' like sweet potato - they just have that lovely earthy sweetness, along with a gorgeous soft texture and a little crunch around the edges. 

Plus with only 5 ingredients, there an easy-peasy one to throw together at the last minute.  
This is a good one for little helpers, too! 

You could substitute the peanut butter in this recipe for another nut butter -
almond butter would be amazing! 

Makes around 8 brownies


  • 1 small to medium sweet potato (enough to yield 1 cup of sweet potato mash)
  • 1/2 cup crunchy peanut butter (make sure it's 100% peanuts), or other nut butter
  • 1/4 cup cacao powder
  • 2 tbs raw honey
  • 1 tsp vanilla extract


  1. Preheat oven to 180ºC/350ºF, and line a small slice tin with baking paper.
  2. Roughly chop the sweet potato and boil in a saucepan of water until soft, then mash.
  3. Place sweet potato mash in a bowl with all other ingredients, and gently combine.
  4. Pour mixture in to prepared tin, and use clean hands to level out.
  5. Bake for 20 minutes. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, then slice and store in the fridge (or eat!).