Sweet potato brownies with cinnamon and cardamom

Sweet potato brownies with cinnamon and cardamom

As a sweet yet 'healthy' treat, these sweet potato brownies are perfect. Inspired by the Deliciously Ella recipe, we've added two spices to up the flavour. These really are a wonderful treat for the kiddies, and far better than the traditional flour, butter, sugar brownies!

Three images: ingredients for brownie, cooked brownie

Here's what you'll need: (makes around 15 brownies)

  • 2 large sweet potatoes, peeled and cut into small cubes (2cm-ish)
  • 12 medjool dates, pitted
  • 100g ground almonds
  • 100g oats
  • 6 tablespoons cacao powder
  • 2 tablespoons maple syrup (or you can use honey or agave nectar)
  • Water from 1x 400g can chickpeas
  • 1 teaspoon baking powder

Here's what you need to do:

  1. Preheat the oven to 180c (fan).
  2. Cook the sweet potato in a steamer or in a saucepan with boiling water for around 15 minutes, until they become really soft (poke a knife through one, if it goes through easily, without resistance, they are ready).
  3. While the sweet potatoes cook, grind the oats in a food processor until they form a flour. 
  4. Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates. Blend until smooth. Now add all the other remaining ingredients and blend until smooth. 
  5. Spoon the mixture into a lined baking dish and cook for 40 minutes until you can pierce the brownie with a fork and it comes out clean.
  6. Remove the tray and allow it to cool for at least 10 minutes – this is really important as it needs this time to stick together.
Back to blog