Fudgy sweet potato brownies

An unusual twist on a cult classic that will leave your tastebuds wanting more.

  • 1 hr 30 mins cooking
  • Serves 14
  • Print
Brought to you by ENSURE


Fudgy sweet potato brownies
  • 1 medium orange sweet potato (400g), chopped coarsely
  • 180 grams dark chocolate (70% cocoa), chopped
  • 1 cup (220g) caster sugar
  • 6 scoops chocolate ENSURE
  • 1 cup (120g) hazelnut meal
  • 1 teaspoon bicarbonate of soda
  • ½ cup (70g) chopped roasted hazelnuts
Avocado icing
  • 1 large ripe avocado (320g)
  • 2 scoops chocolate ENSURE
  • 2 tablespoons cocoa
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup


Fudgy sweet potato brownies
  • 1
    Place sweet potato in a medium saucepan with enough cold water to cover; bring to the boil. Cook, covered, for 20 minutes or until soft; drain. Return to pan; mash until smooth.
  • 2
    Meanwhile, preheat oven to 180°C. Lightly grease a deep 20cm square cake pan; line base with baking paper.
  • 3
    Place chocolate, sugar and Ensure mixed with ¼ cup (60ml) water in a large heatproof bowl over a saucepan of simmering water; stir until melted and smooth. Remove from heat; stir in the mashed sweet potato. Add hazelnut meal and bicarbonate of soda; mix well. Pour mixture into pan. Bake for 1 hour or until firm to touch. Cool completely in pan. Refrigerate brownies until chilled.
  • 4
    To make avocado icing, process ingredients until smooth and glossy.
  • 5
    Spread brownie with avocado icing and scatter with hazelnuts. Cut into rectangles; serve immediately.


TIPS Brownie will keep refrigerated for up to 3 days in an airtight container. Almonds can be substituted for hazelnuts.

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