Sweet Potato Fudge Brownies

Hello all.

My summer so far has been busy, relaxing, fun, and exciting.  I think I have found a nice balance between fun and work (my work is fun too!).  I leave for Portland, Oregon in just a few weeks, which I am extremely excited for.

Until then, I am occupying my time with friends, family, yoga, rock climbing, and food related things.  I am bringing my sourdough starter, Henry, back to life so I can make bread next week.  I am also going to get my SCOBY, Ruth, going again to make more kombucha.

Look out for some fun new, healthy recipes in the near future.  I am feeling like this weekend might be for making jams and jellies! Until then I hope you all are enjoying your summer as much as I am. 🙂

On that note: here is a recipe for my all time favorite way to eat sweet potatoes…

I can only eat so many plain roasted sweet potatoes  with a slap of peanut butter on top, so I got creative. I made a sugar free, sweet potato fudge brownie that includes healthy ingredients such as walnuts, teff flour, and dates.  I bake a big batch for the week and then keep them in the fridge to have whenever I please.

This fudge-y, chocolate bar is my new favorite way to eat extra sweet potatoes (even though I buy sweet potatoes especially for these brownies…).  They can be eaten for breakfast, snacks, and dessert!

Sweet Potato Fudge Brownies

Prep Time 5 minutes
Cook Time 25 minutes
Servings 16 pieces


  • 1/2 cup walnuts
  • 1 3/4 cup roasted sweet potatoes (peeled) about 2-3 sweet potatoes
  • 1 cup dates pitted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 cup teff flour (spelt or buckwheat flour works too)
  • 5 tablespoons raw cacao powder
  • 1 teaspoon cinnamon
  • 1 pinch salt


  1. Preheat the oven to 350 degrees. Grease an 8×8 square pan with oil.

  2. Using a food processor, pulse the walnuts until finely chopped. Add the walnuts to a large bowl. To htis bowl add the teff flour, cacao powder, cinnamon, and salt. Mix together.

  3. Add the sweet potatoes, dates and water to the food processor and blend until smooth.

  4. Spread the batter into the 8×8 pan and smooth with a spatula.

  5. Bake for 20-25 minutes until brownies are set.

  6. Let cool on a rack. When cool cut into 16 pieces. Store in the refrigerator for up to a week (if they last that long) or in the freezer for up to 2 months.

Recipe Notes

I like to top my brownies with nut butter or crumble the brownies over yogurt. 

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.