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Sweet Potato Brownies


  • 2 ½ cups (500g) of baked & peeled sweet potato/yams
  • 2 scoops (60g) of Unflavored & Unsweetened Huel
  • ½ cup (60g) of cocoa powder
  • 1½ tsp baking powder
  • ⅓ cup (100g) of maple syrup
  • 1 zucchini (optional) - peel & grate


  • Bake the yams for approximately 1 hour at 430°F. When the texture softens, allow it to cool down.
  • Turn the oven down to 360°F. Line a baking pan with baking paper.
  • In a large mixing bowl, add the sweet potato/yams and mash.
  • Add all of the remaining ingredients and mix together.
  • At this stage, you can add the zucchini if you wish. This element is optional, but it does add moisture to the dish.
  • Bake for about 30 minutes. Take out of the oven and allow to cool in the pan. Cut into squares.
  • To make it extra rich, melt chocolate or cocoa with a little bit of coconut oil and pour over the brownies, and sprinkle with pomegranate seeds.

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