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sweet potato peanut butter brownies

Sweet Potato Peanut Butter Brownies

These brownies are a healthier alternative to normal brownies. They contain significantly less saturated fat and sugar compared to regular brownies but they taste delicious! Who thought sweet potatoes and chocolate would go so well together!

Kitchen Items:

Blender or Food Processor

20cm Square Baking Tin

A medium saucepan

A large mixing bowl

A mixing spoon and a tablespoon

Grease proof paper



Ingredients for the puree mix:

Sweet Potato Puree (around 225 – 250g / 2 medium potatoes)

Peanut Butter (320g)

Vanilla Extract (1 tablespoon)


Ingredients for the dry mix:

Plain Flour (55g)

Granulated Sugar (200g)

Cocoa Powder (65g)

Baking Soda (1 ½ tablespoons)


Ingredients for the toppings (Optional):

Mini Honeycomb Pieces (a few sprinkles per slice)

Mini Fudge Pieces (a few sprinkles per slice)

The plain and honeycomb versions are completely vegan, however the fudge version contains milk

Cooking Instructions:

Cooking Instructions for the puree mix:

1) Pre heat your oven to gas mark 6 / 200 degrees

2) Place the sweet potatoes on a roasting tray and bake for around 45 minutes or until a fork inserts easily into the potato

3) Once cooked, allow the potatoes to cool down then carefully peel off the skin

4) Chop up the potatoes (to around 225-250g) and add them to a blender. Add 150ml of water and blend the mix until it is smooth and resembles baby food



Cooking Instructions for the brownies:

1) Turn the oven to gas mark 4 / 180 degrees

2) Line the baking tin with grease proof paper or grease using coconut oil or vegan butter

3) Gently heat the Peanut Butter (320g) on a medium saucepan on a low heat. Stir frequently to prevent it from sticking to the pan. Do not allow it to boil

4) Add the Sweet Potato Puree and 1 tablespoon of Vanilla Extract. Mix in well and turn off the heat

5) In a mixing bowl, add in the Plain Flour (55g), Granulated Sugar (200g), Cocoa Powder (65g) and Baking Soda (1 ½ tablespoons). Mix the ingredients very well

6) Now add the dry ingredients from the mixing bowl to the sweet potato puree in the saucepan. This part requires strong elbows! Mix in everything very well until it turns into a chocolate goo

7) Now add the mixture into the baking tin, ensuring everything is even and smooth. Remove any lumps

8) Bake for 20 minutes at the centre of the oven.

9) Once finished, allow to cool then place it in the fridge for 12 hours


Optional: Once finished, sprinkle over the Honeycomb pieces and/or Mini Fudge pieces