Matts Sweet potato brownies

61723A89-68C5-438C-848D-79956257A1A8.jpegI first met Matt (@buildandbakefitness on instagram check him out) when he stepped on the BNBF stage alongside my boyfriend Luke. Natural bodybuilder, youtube vlogger and brownie baker. Since then hes been drooling over my bagels, and I have been hearing lots of good things about his brownies. Luke came home after meeting with Matt to train, raving about how good these brownies were…we’re still yet to organise a physical brownie/bagel exchange, so a recipe swap was the next best option.

Today I decided it was time to give them a go, and I promise you, you need to do this too. Best brownie recipe I’ve ever worked from hands down. Gooey, but with a decent crust, soft, moist (eeeew I hate that word). But really they’re perfect. Race out to Sainsburys and grab yourself the ingredients!

This recipe made me 20 brownies and the macros will  reflect that, feel free to make big fat chunky ones, or as Matt does make 25/30 bitesize ones.

Get baking and don’t forget to share your creations with me and with Matt!


  • 400g Sweet potato
  • 200g Medijool Dates (I used Whitworths bake with chopped dates)
  • 150g Ground Almonds
  • 75ml Coconut oil
  • 4 Medium Eggs
  • 1tsp Baking powder
  • 2 tbsp Cocoa Powder
  • 100g Dark chocolate
  • 30g Chopped walnuts (this is my addition to Matts standard recipe. Optional)

Matt sometimes adds 150g chocolate protein powder, but I didn’t this time. He also plays around with lots of naughty additions, and adaptations so feel free to experiment…I certainly will be!


  1. Boil your sweet potato until cooked thoroughly, drain and leave to cool slightly.
  2. Preheat your oven to 180 degrees/gas mark 4 and line a brownie tin with baking parchment.
  3. Separate the egg whites from the yolks, adding the yolks to a large mixing bowl and fluff up the whites in a separate bowl, either by hand or I just used my nutribullet. Put the egg whites in a separate bowl and set them aside, you will fold them into the mixture later.
  4. Add your ground almonds, baking powder and cocoa powder to the egg yolks.
  5. Melt the coconut oil if needed, and the chocolate, and add them into the mix.
  6. Take your blender/nutribullet style blender, and add into it the sweet potatoes and the dates. Blend until a fine pulp.
  7. Add this sweet potato pulp mixture to the main mixing bowl mix and stir thoroughly to combine.
  8. Gently fold in the fluffed up egg whites.
  9. Finally add the chopped walnuts.
  10. Bake for 25/30 minutes, and make sure you don’t open the oven door to peek.
  11. Allow to cool in the tray for 10-15 minutes before cutting into brownie squares with a sharp knife.

MACROS: per 1 brownie 186kcal/11.8g Fat/15.4g Carbs/4.6g Protein





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