Recipes.

Sweet Potato Brownies

By IQS Slow Cooker Cookbook


sweet-potato-brownie
  • 16 servings
  • Prep - 45 mins
    Cooking - 2 hours 30 mins
  • Total - 3 hours 15 mins
sweet-potato-brownie

We aim to have veggies at every meal and we even add them into desserts like in this Sweet Potato Brownie recipe. Another perk? It’s made in the slow cooker! Which makes these extra gooey and fudgy, just like a brownie should be.  

Servings: 16
Preparation: 45 mins
Cooking: 2 hours 30 mins

Tags: , , , , , , , ,

Ingredients

  • oil or butter, for greasing.
  • 3 tablespoons coconut flour.
  • 2 tablespoons raw cacao powder.
  • 1/2 teaspoon vanilla powder.
  • 1/4 teaspoon gluten-free baking powder.
  • 1/4 teaspoon ground cinnamon.
  • pinch of sea salt.
  • 1 scoop vanilla protein powder (optional).
  • 50 g dark (85% cacao) chocolate, chopped.
  • 1 cup sweet potato puree or 1 large sweet potato, cooked in the oven until soft, skin removed.
  • 3 eggs, whisked.
  • 1/4 cup coconut oil.
  • 1/3 cup rice malt syrup.

Directions

1. Grease the slow cooker insert, line with baking paper so that it reaches halfway up the sides.

2. Combine dry ingredients. In a separate bowl add all the wet ingredients including sweet potato flesh and whisk.

3. Stir in dry ingredients and mix well. Pour into lined slow cooker and spread evenly.

4. Cover and cook on low for 2 hours or high for 1 hour. Remove lid and cook for a further 30 minutes or until a skewer comes out clean.


Note

Like the idea of using a slow cooker to make desserts? We have more sweet recipes in the IQS Slow Cooker Cookbook.

We aim to have veggies at every meal and we even add them into desserts like in this Sweet Potato Brownie recipe. Another perk? It’s made in the slow cooker! Which makes these extra gooey and fudgy, just like a brownie should be.

Ingredients

  • oil or butter, for greasing.
  • 3 tablespoons coconut flour.
  • 2 tablespoons raw cacao powder.
  • 1/2 teaspoon vanilla powder.
  • 1/4 teaspoon gluten-free baking powder.
  • 1/4 teaspoon ground cinnamon.
  • pinch of sea salt.
  • 1 scoop vanilla protein powder (optional).
  • 50 g dark (85% cacao) chocolate, chopped.
  • 1 cup sweet potato puree or 1 large sweet potato, cooked in the oven until soft, skin removed.
  • 3 eggs, whisked.
  • 1/4 cup coconut oil.
  • 1/3 cup rice malt syrup.

Directions

1. Grease the slow cooker insert, line with baking paper so that it reaches halfway up the sides.

2. Combine dry ingredients. In a separate bowl add all the wet ingredients including sweet potato flesh and whisk.

3. Stir in dry ingredients and mix well. Pour into lined slow cooker and spread evenly.

4. Cover and cook on low for 2 hours or high for 1 hour. Remove lid and cook for a further 30 minutes or until a skewer comes out clean.

Note

Like the idea of using a slow cooker to make desserts? We have more sweet recipes in the IQS Slow Cooker Cookbook.

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