Sweet Potato & Pecan Brownie

When you fancy something delicious, why not try these sweet potato & pecan brownies. They are vegan friendly and easy to create with an all-in-one style method. 





  • 2 large sweet potatoes
  • ½ cup blended oats (or oatbran)
  • 12 medjool dates
  • 1 tsp vanilla extract
  • 3 cup cacao
  • ½ cup gluten free flour (buckwheat)
  • Pinch of salt
  • ¼ cup almond milk (to use as a thinner if the mix is very thick)
  • 100g vegan, refined sugar free, dark chocolate, broken into chunks (optional, for chocolate chips)
  • 1/4 cup chopped pecans (plus extra for topping)


  • Preheat the oven to 180˚ and lightly grease a baking tray to fit approx 12 brownies in
  • Roughly peel and chop the sweet potato and place it in a pan of boiling water. Leave to soften for around 15 minutes
  • Drain the water and allow the sweet potato to cool, then blend in a blender with the dates and vanilla extract
  • In a separate bowl mix all of the dry ingredients together, then add to the blender with the wet ingredients, adding the chopped pecans 
  • Once combined, add the broken up vegan chocolate and pour into the baking tray, sprinkle the extra pecans on top 
  • Bake in the oven for around 22-25 mins for a gooey centre
  • Allow to cool - if you’re patient enough.
sweet potato and pecan brownies