Natasha Corrett’s sweet potato brownies

I first wrote a sweet potato brownie recipe eight years ago for my first book. Since then everyone has created a version, so I thought it was about time to update my old one. We bake this at home all the time as we are chocoholics!

natasha corrett sweet potato brownies
Lisa Linder




320g sweet potato
160g butter
360g honey or maple syrup
2 eggs
200g gluten-free plain flour (add 20g more if you want to use spelt or plain wheat flour)
2 tsp bicarbonate of soda
1 tsp salt
140g cacao powder
100g choc chips (optional)

1. Preheat the oven to 200C/180C fan/gas 6 and line a 23cm baking tray.

2. To cook the sweet potato, you can either put the whole potato in the oven and bake it for 50-60 minutes until soft the whole way through or peel, chop into small chunks and steam it until soft.

3. Put the cooked sweet potato into a blender with the butter, honey or maple syrup and eggs. Blend until smooth.

4. Put the flour, bicarbonate of soda, salt and cacao powder into a bowl. Mix together so there are no lumps.

5. Add your blended wet mix to the dry and mix thoroughly until completely combined.

6. Put into the baking tray and bake in the oven for 20 minutes. Take out, sprinkle with the choc chips if using, and leave the sweet potato brownies to cool on a wire rack before cutting.

Natasha corrett recipesOur recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones.