Sweet potato brownies from dietitian Liam

Thursday, 16 August 2018
Sweet potato brownies from dietitian Liam
I know what you’re thinking, sweet potatoes in brownies… surely not? But I implore you, don’t knock this recipe until you’ve tried it! We’re encouraged to have veggies at every meal so why not have them for desserts too?

This is a deliciously gooey and rich recipe that is a healthier alternative to the classic recipe, stevia has been used to lower the sugar content and it contains a mix of quinoa flour and almond meal so it’s also gluten free!

How long the recipe takes to prepare and how many serves you'll get

Prep time: 40 minutes

Cooking time: 60 minutes

Serves: 16


  • 2 medium golden sweet potatoes, roughly 700g
  • 120g dark chocolate
  • 3 eggs
  • ½ cup stevia
  • 125g margarine
  • 1 tsp vanilla essence
  • ½ cup cocoa powder
  • 85g almond meal
  • 1 ½ tsp McKenzie’s baking powder
  • ¼ tsp salt
  • 100g quinoa flour
  • ¾ cup brown sugar
  • 4 tbsp milk

14 dietitian approved healthy plant

Screen Shot 2018-08-16 at 3.16.36 pm


  • 1. Preheat the oven to 180°C
  • 2. Wash sweet potato thoroughly and allow to dry
  • 3. Cut sweet potatoes into rough quarters, with skin on, and place them on rectangular baking tray
  • 4. Bake for 30 minutes until softened when poked with a knife, let them cool for 10 minutes once out of the oven, keep the oven on
  • 5. When cool, peel of the potato skin/scoop out the flesh, mash until smooth
  • 6. Using the double boiler method, melt 100g of dark chocolate until smooth then remove from the heat or the dark chocolate can be melted in the microwave

Healthy and delicious cookies


  • 7. In another large mixing bowl, cream the stevia, brown sugar and margarine with an electric mixer
  • 8. Add the eggs in one at a time, beat after each addition
  • 9. Slowly add the sweet potato mash, melted chocolate and vanilla essence and beat until combined
  • 10. Sift the cocoa powder, quinoa flour, almond meal, salt and baking powder and fold in these ingredients gradually using a wooden spoon
  • 11. Add the tablespoons of milk and stir until combined, don’t over mix the batter
  • 12. Line the rectangular baking tin with baking paper covering the bottom surface and edges
  • 13. Pour that batter into the tin and spread the mixture evenly to ensure a smooth surface
  • 14. Bake in the oven for 30 minutes or until skewer comes out clean when poked into the centre of the mixture
  • 15. Once cooked, allow to cool to room temperature
  • 16. Optional, melt and drizzle remaining dark chocolate on top of brownies

ENJOY! And thanks for reading - Inspiro dietitian Liam.

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