Recipes

(Recipe) Sweet potato Brownies with Pistachios

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If you’re looking for a rich, chocolatey treat that feels indulgent and nourishing, these sweet potato brownies are the answer. They’re naturally sweetened with dates, full of fiber, and have that perfect fudgy texture without any refined sugar or flour. The roasted pistachios on top add a beautiful crunch and a hint of luxury — a wholesome twist on a classic dessert!

(Recipe) Sweet Potato Brownies with Pistachios

Ingredients

500 g sweet potato
125 g almond flour
65 g cacao powder
1 tbsp butter (or coconut oil for a dairy-free version)
2 eggs
1 tsp baking soda
1 tbsp lemon juice
150 g dates
A handful of pistachios for topping

Instructions

Prepare your pan:
Line a brownie tin or baking dish with parchment paper.
Cook the sweet potatoes:
Peel and dice the sweet potatoes. Steam them for about 10–15 minutes until soft, then let them cool slightly.
Preheat the oven:
Set your oven to 160°C (fan oven).
Soak the dates:
Soak 150 g of dates in hot water for 10 minutes. Drain well.
Blend the dates and eggs:
In a food processor (or use a blender or hand mixer), blend the dates with the eggs until smooth and creamy.
Make the batter:
Mash the cooked sweet potatoes in a large bowl with a fork. Add the cacao powder, date mixture, almond flour, a pinch of salt, butter, lemon juice, and baking soda. Mix briefly with a hand mixer — don’t overmix, or the brownies may turn out too sticky.
Bake:
Pour the batter into the lined tin, smooth the surface, and sprinkle with chopped pistachios.
Bake for 20–30 minutes:
Baking time depends on your oven and the thickness of the brownies. Check after 20 minutes by inserting a wooden skewer — if it comes out clean, they’re done!