One of my favourite parts about coming up with recipes for little people is finding delicious ways to incorporate veggies into tasty treats. With a fussy three year old, I’ll look for new ways to incorporate nutrients wherever possible. These sweet potato brownies are the ideal healthy and sweet treat to serve up at play dates or as a tasty guilt-free dessert that the entire family would enjoy.
This recipe is not only delicious but is crammed with goodness and easy enough for children to get involved in the preparation. I find my son is all the more interested in something I’ve made for him, when he’s played a part in creating it or shopping for the ingredients.
Little ones will never guess that this recipe is made with only the healthiest ingredients, with an added boost of vitamins and fibre from the sweet potatoes.
Although coconut flour has been used, you could opt for almond flour as another delicious gluten-free option. I recommend using coconut oil to make the icing because it naturally solidifies when cooled to ensure that you have the perfect gooey consistency and for the topping. You can use any sugar-free nut butter of your choice in the icing or tahini instea (tahini is a great alternative for children with a nut allergy).
I love using dates in my recipes for a delicious natural sweetness. If you are using the dried variety to make your sweet potato brownies, then add a little hot water to the food processor for easier mixing.
For this recipe, you can use either honey or maple syrup, depending what you have on hand. Opt for raw honey* and look out for pure maple syrups found in health stores (the less processed options are the preferred ones).
Store the brownies in an airtight container in the fridge and consume within a week. These brownies can also be made ahead of time, then frozen in a ziplock bag and thawed in the fridge before serving.
This recipe makes around 16 squares.
What you’ll need
For the brownies:
- 3 large sweet potatoes (or 6 small), peeled
- 1/4 cup honey or maple syrup
- 1/4 cup tahini
- 1/4 cup cocoa powder
- 1 heaped cup coconut flour
- 1/3 cup coconut oil
- 100g dates, pitted
- 1 Tbs vanilla essence
- 1 tsp baking soda
- Pinch salt
For the icing:
- 1/4 cup coconut oil
- 1/4 cup cocoa
- 1/4 cup sugar-free nut butter of your choice or tahini
- 2 Tbs honey or maple syrup
- 1 tsp vanilla extract
- 2 Tbs milk of your choice
For the brownies:
- Preheat the oven to 180
- Grease a square medium-sized oven-proof dish or cake tin and line with baking paper. Set aside
- Cut the potatoes into pieces and then steam for around 10-13 minutes until they are soft
- Once steamed, add the potatoes to a food processor and pulse until you have a mash-like consistency
- Pour the potato mixture into a large mixing bowl
- Place dates into a food processor and pulse until you have tiny pieces (add a little hot water if needed)
- Place the dates, along with the rest of the brownie ingredients into the mixing bowl
- Combine using a hand mixer until well mixed
- Pour the mixture into the baking dish/cake tin and bake it in the oven for 40-50 minutes (until a skewer comes out clean once inserted in the middle)
- Allow the brownies to cool (it needs to be cool before topping with the icing)
For the icing:
- Combine all of the ingredients into a food processor and mix until a sooth paste forms
- Add a little more milk if necessary (you will need to be able to spread the icing with ease)
- Spread the icing on top of the brownies and place in the fridge for at least 30 minutes for the icing to harden
- Cut into squares and serve
*Honey is only recommended for children over the age of one due to the risk of infant botulism