Sweet potato Brownies with Espresso Ganache

A healthy brownie recipe. Sweet potatoes are a great alternative to using regular flour in sweet baked treats. If you are using the yellow fleshed sweet potatoes they are loaded with vitamin A and have tons of healthy fibre. A healthy treat, but packed with nutrients too. This recipe is gluten free.



For the brownies:

  • 1 very large/ 2 medium yellow sweet potatoes, peeled and cut into small chunks
  • 120g almond flour
  • 1-2 tsp. cinnamon (you could also add other spices such chili or nutmeg)
  • 10 large, pitted dates
  • ½ cup raw cacao powder (or cocao)
  • 1 tsp. vanilla essence
  • 2 tbsp. pure maple syrup or honey
  • Pinch of sea salt

For the ganache:

  • ¼ cup raw cacao powder (or cocao)
  • ¼ cup melted organic coconut oil
  • 2 tbsp. coconut milk
  • ½ tsp. hot water
  • 1 tbsp. maple syrup or honey
  • ½ – 1 tsp. espresso powder/coffee powder
  • Pinch of sea salt
  • 2 tsp. almond butter




  1. Preheat your oven to 180 degrees and line a 20cm tin with baking paper
  2. Steam the potato chunks until they are very soft
  3. Place all ingredients (while your sweet potato is still warm) into your Nutribullet or a food processor and blend until a smooth paste forms. You may need to add a little splash of water.
  4. Pour the batter into your tin and bake in the oven for about 30minutes or until a skewer comes out clean when inserted into the centre. (Longer baking time may be required)
  5. Leave to cool and remove from tin.


  1. Whisk all ingredients together until smooth.

Once the brownie has cooked, spread the ganache over the top and allow the ganache to set. Then slice the brownie up into smaller pieces.

Enjoy this refined sugar free and guilt free treat!!

Munchwize Dietitians are based in Claremont, Cape Town. Contact us HERE