Gluten-Free Sweet Potato Brownies Recipe by Nutritionist Sarah Cobacho
Sweet Potato Brownies: Healthy Gluten-Free Recipe

They’re rich, chocolatey and ultra-fudgy, but these brownies come with a healthy twist. Nutritionist and viral recipe creator Sarah Cobacho, better known as Plantbaes, joined The Morning Show to share her gluten-free sweet potato brownies packed with hidden goodness.

Pickt after-article banner — collaborative shopping lists app with family illustration

Ingredients

Brownies

  • 10.5 oz (300 g) sweet potato - raw
  • 5 oz (150 g) dark chocolate - roughly chopped, divided in 2
  • ½ cup (120 ml) maple syrup
  • 1 tbsp (15 ml) brewed coffee - or 1 tbsp water plus 1 tsp instant coffee
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (120 g) buckwheat flour
  • ⅓ cup (30 g) raw cacao powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (2 g) baking powder
  • sea salt - pinch
  • 1 cup (240 ml) dairy-free milk - I use soy

Fold in and toppings

  • 1 cup (110 g) pecans
  • 1 cup (125 g) raspberries

Method

  1. Cook the sweet potato: Peel the sweet potato, then chop into small cubes. Add to a pot, cover with water, bring to a boil, then cook for 15 minutes or until very tender. Drain well, then mash until smooth.
  2. Preheat the oven: Preheat to 350°F (180°C) fan-forced. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper.
  3. Melt the chocolate: Add half (75 g) of the chocolate to a heatproof bowl. Melt in the microwave in 30-second intervals until melted, stirring in between to avoid burning.
  4. Mix with the sweet potato: Add the melted chocolate to the mashed sweet potato and stir until fully integrated.
  5. Add maple syrup, coffee, and vanilla extract and mix until smooth.
  6. Add buckwheat flour, cacao, baking soda, baking powder, and salt. Mix until just combined. Gradually incorporate the milk, stir until you get a smooth batter.
  7. Fold in the mix-ins: Reserve a few pecans, raspberries, and a little of the chopped dark chocolate for topping.
  8. Fold in the remaining pecans and chopped chocolate until just integrated, then gently fold in the raspberries last.
  9. Bake: Pour the batter into the prepared pan. Top with extra chopped chocolate, pecans, and raspberries. Bake for 30 minutes, on the middle rack of the oven.
  10. Cool and serve: Let cool in the pan for at least 30 minutes, then slice. It is delicious with vanilla ice cream and extra berries, the flavors really complement the richness of the brownies.