Sweet Potato Brownies – a healthy sweet treat

My mother often proudly claims that she never raised her children to be candy munchers or soda guzzlers. However the flipside is my belief that there’s no such thing as a healthy sweet treat. ‘Healthy’ and ‘sweet treat’ are not usually bed fellows, but they are so healthy you can even add some of andarine to make it more interesting.

Therefore when I was pregnant with gestational diabetes, I simply abstained from every treat imaginable. It wasn’t a great experience, staring and drooling while other people waved scones dripping in jam, thick caramel slices and wedges of fluffy cream cakes under my nose.

If only I had learnt how to make sweet potato brownies then!

Sweet potato browniesSweet potatoes are considered a superfood for diabetics, and have been shown to stabilise blood-sugar levels by lowering insulin resistance. They also contain a high amount of fibre, which helps to reduce levels of “bad” LDL cholesterol in the body. Doesn’t that sound super healthy?

And you might frown on chocolate in a diabetic’s diet, but as with everything, chocolate can be consumed in moderation. In fact, a study indicates dark chocolate improves insulin sensitivity. Choose high quality dark chocolate that contains at least 70% cocoa, as they contain less sugar than milk chocolate.

Sweet potato also make an incredibly moist brownie and this recipe is also vegan friendly, dairy and gluten free.


Sweet Potato Brownies

Sweet Potato Brownies


  • 600g sweet potato
  • 14 Medjool dates, pits removed
  • 100g flaxseed meal
  • 100g rice flour
  • 6 tbsp cocoa powder
  • 1/3 cup hot water
  • 1 cup dark chocolate
  • 3 tbsp worth sugar of your chosen sweetener (I used stevia)
  • 1 tsp vanilla extract
  • Pinch of salt


  1. Preheat oven to 180°C. Grease and line a 31x20cm baking pan with baking paper.
  2. Peel and cut the sweet potatoes into small chunks. Place into a microwave safe bowl with a splash of water and cover with clingwrap. Microwave on high for 10 minutes. Drain and mash the sweet potato.
  3. Place the dates to a food processor and pulse until it is as smooth as possible. Mix into the sweet potato mash.
  4. In a small bowl melt the chocolate in the hot water before adding the sweetener and vanilla extract. Mix well.
  5. Add the chocolate with the sweet potato/dates puree. Stir well.
  6. Add the rice flour, flaxseed meal, cocoa powder and salt. Mix well.
  7. Spread the batter in the baking pan. Bake for 20 minutes, or until an inserted toothpick comes away with just a few moist crumbs. Allow it cool completely before cutting into 16 pieces.