Sweet Potato Brownies with Cherries

Sweet Potato & Cherry Brownies


These sweet potato brownies are so delicious that you may never make any other type of brownie ever again. Seriously. A freshly baked batch rarely makes it past the 48 hour mark in our household. Probably because we convince ourselves we are practically eating a slice of veggies so we tend to eat two serves instead of one. They are really that good though, you would never even know that they are full of veggies. 

I’ve based my recipe off Sarah Wilson’s as it’s the best one I’ve found so far. I’ve added nuts and cherries to this batch because I’m a fan of chunky brownies but feel free to mix it up, use different nuts or berries or just make them plain. I also highly recommend keeping them in the fridge, they have a delightful fudgey texture that sets beautifully when cold. 

Sweet Potato Brownies with Cherries

Serves 15

  1. 2 cups sweet potato, diced
  2. 1/3 cup honey
  3. 1/4 cup coconut oil
  4. 1/2 teaspoon vanilla extract
  5. 1/2 cup self-raising flour (gluten free if you like)
  6. 1/3 cup cocoa (or cacao)
  7. 1/4 teaspoon baking soda
  8. 3 eggs
  9. 1/2 cup macadamia nuts
  10. 1/2 cup dark chocolate chips
  11. 1 cup cherries, pitted (fresh or frozen)
  1. Preheat oven to 200 degrees celsius
  2. Steam or boil the sweet potato until soft and cooked through.
  3. Place sweet potato into a food processor along with the honey, coconut oil, vanilla, flour, cocoa and baking soda. Process until combined.
  4. Add the eggs one at a time and process until combined.
  5. Stir in the macadamias and chocolate chips.
  6. Pour into a lined slice tin and scatter the cherries on top.
  7. Bake for 30 minutes. Remove from oven and allow to cool.
  1. Keep in refrigerator for best texture
Adapted from Sarah Wilson
Adapted from Sarah Wilson
The Nutrition Mama http://thenutritionmama.com.au/


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