New & Improved Sweet Potato Brownies

Sweeten by sweet potatoes and maple syrup, not by sugar!
Dish Type: baking, desserts Lifestyle: gluten free, vegan



2 medium sweet potatoes, peeled and cut into chunks

12 medjool dates

6 TBSP. pure maple syrup

1 cup almond flour

2 TBSP. coconut oil, melted

Pinch of salt

1 cup oat flour

6 TBSP. raw cacao powder



2 TBSP. coconut oil

2 TBSP. almond butter

1 TBSP. pure maple syrup

2 TBSP. cacao powder


Preheat oven to 350F.

Place the peeled and chunked sweet potato into boiling water and cook until really soft.  Once they are perfectly soft and beginning to fall apart remove them and add to food processor or high speed blender with the pitted dates.  Place the remaining ingredients into a bowl, before mixing in the sweet potatoe date combination, stir well.  Place into a lined baking dish and bake for about 45-50 minutes.  Remove tray from oven and allow to cool before icing.


While brownies are baking melt all the ingredients for the icing together and stir well.  If too runny place in fridge for about 15 minutes to firm up.  When brownies are cool spread icing on top (if not cool icing will melt).