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Sweet potato brownies

We may be into March, but that doesn’t have to mean our healthy eating must end. Try these sweet potato brownies and give your taste buds a treat!

Serves 16

  • 1 ripe avocado
  • 1 cup (275g) cold sweet potato puree (baked, cooled and pureed)
  • ½ cup unsweetened apple sauce
  • ½ cup date paste
  • 1sp pure vanilla extract
  • 4 eggs
  • ½ cup coconut flour
  • 2 tbsp arrowroot flour
  • ½ cup cacao powder
  • 1 tsp ancho chilli powder
  • ½ tsp Himalayan salt
  • 1 tsp baking soda
  • ½ cup raw pecans, coarsely chopped


  1. Preheat the oven to 375F. Grease a 9” square tin with coconut oil and line with baking paper
  2. In a food processor combine avocado, sweet potato, apple sauce, date paste, vanilla and process until smooth and creamy
  3. Add cacao powder and process until smooth
  4. Add eggs, one at a time, processing until smooth
  5. In a large bowl combine coconut flour, arrowroot floor, chilli powder and baking soda. Add to food processer and combine until smooth
  6. Mix pecans into the brownie mix
  7. Transfer to baking tin and bake for 25 minutes
  8. Serve immediately or allow to cool and refrigerate