Spiced Chocolate and Sweet Potato Brownies

chocolate brownies Photo: David Loftus


  • 3 medium sweet potatoes, peeled and chopped
  • 12 fresh Medjool dates, pitted
  • 3/4 cup ground almonds
  • 2/3 cup buckwheat flour
  • 3 tablespoons raw cacao nibs
  • 1/4 cup raw cacao powder, plus more for dusting, optional
  • 3 tablespoons honey
  • Zest of 1 orange
  • 1/2 teaspoon cinnamon


1. Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.

2. Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth.

3. In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 16 brownies

Nutritional Information

Calories per serving: 130
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 4g
Carbohydrates per serving: 19g
Sodium per serving: 17mg
Iron per serving: 1mg
Calcium per serving: 29mg

Good to Know

With cacao nibs, you get all the benefits of dark chocolate—antioxidants, fiber, iron, magnesium, and more—without added sugar or other fillers.

This Recipe Is

Recipes adapted from "Nourish" © 2015 Kyle Books