Sweet Potato Brownies By A Nutritionist In Bristol

Jul 23
2 min read

Vegan | 12 Squares| Freezer-Friendly

Nutritional Information (Per square – Approximate)

Calories: 180 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Fibre: 3g

Why I love these Sweet Potato Brownies By A Nutritionist In Bristol

After finishing chemo, I found myself totally addicted to sugar — it was all I could really taste for a while, as the treatment had affected my taste buds. During recovery, I craved sweet things constantly, and I needed something that felt comforting but nourishing at the same time.

That’s when I started making these sweet potato brownies. They gave me that rich, satisfying sweetness I was looking for — but made with whole foods and no processed junk. They're still my go-to treat when I want something indulgent yet balanced.

Whether you’re recovering like I was, trying to reduce your processed food intake, or just have a sweet tooth and want to manage your weight in a more mindful way — these brownies are a game-changer. Made by a nutritionist in Bristol!

Ingredients:

2 medium sweet potatoes (about 300g cooked and mashed)
75ml maple syrup
60ml coconut oil (melted) or extra virgin olive oil
1 tsp vanilla extract
80g cocoa powder (unsweetened)
100g wholemeal flour
1 tsp baking powder
1/4 tsp salt
50g dark chocolate chips or chopped dark chocolate (optional)

Method:

Peel, dice, and steam or boil the sweet potatoes until tender (about 10-12 minutes). Drain and mash until smooth. Let cool slightly.
Preheat your oven to 180°C (fan 160°C). Line a square baking dish (approximately 8x8 inches) with parchment paper.
In a large bowl, whisk together the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract until smooth.
In a separate bowl, sift together the cocoa powder, wholemeal flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. If using, stir in the dark chocolate chips. The batter will be thick.
Spread the batter evenly into the prepared baking dish. Smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Let the brownies cool in the pan for at least 15 minutes before slicing into 12 squares.

Serving Suggestions

Perfect as part of a fruity creamy desert, try layering small brownie squares in a glass with blackcurrent compote, fresh berries and some yogurt. Delicious!