Baking GF Recipes Snacks

Ella’s Sweet Potato Brownies


If you haven’t heard of Ella Woodward, you’ve probably been hiding under a rock. Her debut cookbook – Deliciously Ella –  released earlier this month, was the fastest selling debut cookbook since records began.

One of the most popular recipes on both her blog and in her cookbook, are her gooey sweet potato brownies – sugar free, gluten free, dairy free and vegan.

A few comments on her blog mention these aren’t particularly sweet. Compare these to a traditional brownie, that contains heaps of sugar and butter and of course they’re going to taste different. When you eat a Nakd bar you don’t expect it to taste like a Cadbury’s chocolate bar, and these brownies are no different. But when you’ve been off redefined sugar for a week – oh my are they good.

When I follow recipes, I often like to do my own thing. Here are are a few tips (and shortcuts) I made when whipping up these life saving brownies. When I say life saving I mean seriously life saving when you’ve banned yourself from eating refined sugar for lent.

  • I boiled the sweet potato rather than steaming it as suggested as I don’t own a steamer.
  • I don’t own a blender either, so I chopped the dates finely before stirring into the mixture.
  • Standard dates will save you a fair bit of money and taste just as good. I picked some up from a local grocery shop at just £1.99 for a box of over 30. Just remember to de pit them first.
  • Likewise, cacao is also fairly expensive and not so easy to come across. I went for standard coco powder, as it’s also sugar free.
  • Bake a large batch. They keep for at least a week kept in a tin, so you can dig in gradually. I’ve been wrapping one up each day to take to work as an afternoon treat.
  • You can even add nuts and raisins for a more of a rocky road effect.
Have you made Ella’s brownies before? What were your thoughts?

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  • Reply
    Ala Skrakowski
    26th February 2015 at 2:32 pm

    I've always wondered what the difference is between cacao and cocoa powder, apart from the price tag! These look fab though and good on you for giving up refined sugar! No mean feat I'm sure! x

    • Reply
      26th February 2015 at 3:02 pm

      Cacao is the most natural form, hence why it's more expensive! I've never tried it – so can't really say, but coco powder is perfectly fine instead x

  • Reply
    Vicky Dalton-Banks
    26th February 2015 at 2:49 pm

    I still haven't given these a go – been on my 'to cook' list for while. These look delish! I like the idea of adding nuts and raisins for a rocky road style snack! x

  • Reply
    Danni young
    27th February 2015 at 11:39 am

    Yes I made them a few weeks ago and I thought they were lovely! Like you I used cocoa and they were divine! So squishy and tasty!

  • Reply
    Charlotte Webb
    4th March 2015 at 9:15 am

    I love love love her book – it is literally my new food bible! So many great recipes and I've tried quite a few now. You've inspired me to try these though, I think it's a job for the weekend!

    • Reply
      4th March 2015 at 11:48 am

      Ah – I'm glad! So so handy, and her recipes are really simple. Would love to see how you get on! xx

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