I never thought that I could make brownies out of sweet potatoes. Sounds weird, but it actually tastes really good. I tried a black bean brownie recipe as well a couple of weeks ago, but those were so dry it was crumbly and hard to eat. I had to pour a whole cup of yoghurt on top to make It enjoyable, so I will need to work a lot more on that recipe…

This sweet potato brownie has great flavour, good texture and is ready in 25 minutes if you are going for the microwave-cooked sweet potato. You need to have a food processor or a high-speed blender to make it happen though because these ingredients won’t combine well enough if you work with your hands. 

What nut butter you are using is completely up to you, I tried it with our Filthy Fit peanut-cashew butter, and it was perfect! Have fun! 😊

Sweet Potato Cashew Brownie - Filthy Fit recipe


250 g cooked sweet potato (2 medium sized)

130 nut butter + to spread on top (I used Filthy Fit cashew butter)

60 g cocoa

60 g maple syrup (or agave syrup)


Preheat the oven to 180 degrees C.

Poke the sweet potatoes numerous times with a fork and cook them in your microwave for 10 minutes or in the oven for 40 minutes. 

Peel the cooked sweet potatoes and mash them with a fork.

Measure all other ingredients as well and add them to a food processor or a high-speed blender along with the sweet potato mash. 

Mix until combined. You should get a bit sticky, creamy but firm batter. 

Line a small square-shaped baking tray with baking parchment. Transfer your brownie batter to this baking tray and bake for 12-14 minutes. 

Let it cool down and cut into squares. Spread some more nut butter on top and enjoy! 

Sweet Potato Cashew Brownie - Filthy Fit cashew butter



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