Desserts & Baking

Sweet potato brownie loaf

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25 minutes
1 hour, 20 minutes
Wine/Spirit Pairing
Woolworths Diemersfontein Chocolate Shiraz 2016

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  • 230 g sweet potatoes
  • 6 dates, pitted and chopped
  • 210 g chickpea flour
  • 105 g cocoa powder
  • 8 T honey
  • 1 T vanilla paste
  • Raspberries, to garnish
  • Hazelnuts, crushed and roasted, to garnish
  • 3- 4 eggs
  1. Preheat the oven to 180°C. Halve the sweet potatoes and bake for 45 minutes, or until tender. Scoop out the flesh and mash with the dates to make a paste.
  2. Add the chickpea flour, cocoa, honey, eggs and vanilla paste and mix.
  3. Line a 26 x 12 x 7 cm loaf tin with baking paper and spoon in the mixture. Bake for 40 minutes, or until just set.
  4. Serve with the raspberries and hazelnuts.

Cook's note: If you like a traditional brownie but want to try a different version that has a lovely earthy flavour thanks to the chickpea flour, this is for you. You’ll also love the dense, cake-like texture.

Discover more gluten-free treat recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    30 August 2017

    Made this today, very tasty just find it a bit dry. Not too sure how to fix this and still keep it semi healthy. Also just baked it for 30min. If I did it for longer it would have been a brick. Very rich but will definitely try it again and tweek the recipe a bit.

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