Sweet Potato Fudge Brownies (Seriously Delicious)

Sweet Potato Brownies
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Love sweet potato and chocolate? You’re in luck. You get to enjoy both in this simple but deliciously fudgy dessert. It’s made with mostly sweet potatoes, which offer an array of nutrients such as fiber, vitamin B6, potassium, vitamin C and are a rich source of carotenoids (particularly beta carotene).  Carotenoids help to strengthen our eyesight, boost our immunity to disease and protect against the effects of aging. Up your vegetable intake in your day with this sweet treat that includes along cacao and nuts.

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  • 1 medium sweet potato
  • 1/2 cup (125 g) nut butter (I use my personal favourite)
  • 4 tbsp cacao powder
  • 6 dates, pitted
  • 1 tbsp maple syrup
  • dash of sea salt
  • 4 tbsp cacao nibs


  1. Pre-heat oven to 350 F (180 C) and line a small cake tin or baking tray.
  2. Wrap the sweet potato in aluminium foil, prick with a fork and bake in the oven for 45 mins or until soft (for a faster cook time, you can also microwave or boil the sweet potato).
  3. Once cooked, chop the sweet potato into pieces.
  4. In a high powdered blender or food processor, process the pitted dates, then add in the sweet potato, nut butter, cacao, maple syrup, salt and process until you have a smooth and thick consistency.
  5. Add the cacao nibs and use a spoon to mix through if you want a crunchy brownie, or process again.
  6. Using a spatula place sweet potato mix into a small cake tin or baking tray and bake for 25-30 minutes.
  7. Remove from oven and let cool before cutting. Once cooled, slice into pieces and store in the fridge or freezer. These are better when served cool.
  8. Note: Option to drizzle with homemade chocolate sauce if you want to make it even chocolatier!


  • Nut butter – any type of nut butter
  • Cacao – carob
  • Dates – honey, maple syrup
  • Maple syrup – honey

Prep time: 15 minutes

Cook time: 1 hour, 20 minutes

Total time: 1 hour, 35 minutes

Servings: 8

  • Nutrition per serving:
  • Calories230
  • Fat13g
  • Saturated Fat3.5g
  • Cholesterol0mg
  • Sodium750mg
  • Carbohydrates24g
  • Fiber6g
  • Sugars13g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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