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  • Dec 22nd 2020
  • 0 comment


  • 1 cup sweet potato mash (see notes)
  • ⅔ cup maple syrup
  • ½ cup peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ Tbsp coconut oil
  • ½ cup cacao powder
  • ¼ tsp sea salt
  • 1 ½ tsp baking powder
  • ⅔ cup almond meal
  • ½ cup chopped raw pecans (or sub walnuts, but we liked pecans better)


  1. To make sweet potato mash, halve sweet potato and place on a lined baking tray. Bake at 200℃ for 20-25 minutes or until tender, let cool.
  2. Reduce oven temperature to 180℃ and line a 20cm x 20cm baking pan with parchment baking paper.
  3. Peel away the skin of the sweet potato and discard. Place the sweet potato into the KitchenAid 9 cup food processor bowl and process on speed 2 until smooth. Add the baking powder, maple syrup, peanut butter, vanilla extract, and coconut oil and pulse 5-6 times until combined.
  4. Add almond meal cacao powder, sea salt, and baking powder pulse again until a thick, scoopable batter is achieved.
  5. Transfer batter to the lined baking pan and spread using a spoon or rubber spatula. Then top with pecans.
  6. Bake on the center rack for 25-30 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from the oven and let cool in the pan
  7. Lift out of the pan and slice. Enjoy warm or room temperature.