Is there anything better than a super fudgy, dark chocolate brownie?? I think not. Don't be fooled by the name, these Sweet Potato Brownies are guaranteed to satisfy your chocolate cravings!! And the bonus is - they're actually good for you! The base of the brownies is made with whole food ingredients like mashed sweet potato, cacao powder, and cassava flour. I even topped them with a simple coconut cream frosting to make them extra special! They're perfect for anyone who is gluten-free, dairy-free, or just LOVES fudgy brownies!
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🍴Ingredient Notes
- Mashed Sweet Potato - Make sure the sweet potato mash has been cooled to room temperature. You can bake or steam them before mashing. (See Sweet Potato Tips for more details.)
- Coconut Sugar - You can substitute with Lakanto golden monkfruit, or do half and half to cut down on sugar.
- Egg - I have not tested this recipe with an egg replacement, but I believe it would work with a flax egg. I also have a Fudgy Vegan Brownie recipe that is made with almond flour if you're looking for a vegan option.
- Coconut Oil, Melted - Make sure the coconut oil is measured first, and then melted.
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
Chocolate Chips
Totally optional, but I think chocolate chips are always a nice addition to brownies! Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
Sprinkle Suggestions
I use the brand Supernatural! They are made without soy, confectioner's glaze, and artificial dyes. (Their colors come from vegetables & spices!) Plus they have a variety of colors and shapes to choose from!
🍴Step by Step Instructions
Making the Brownie Batter
- Start by adding mashed sweet potato, egg, coconut sugar, coconut oil, and vanilla into a bowl. Use a hand mixer or whisk to blend together.
- In a separate bowl, add cacao powder, cassava flour, baking soda, and salt. Use a whisk or spoon to stir together until fully combined.
- Next, Pour the dry mixture into the wet mixture. Blend together with a hand mixer or fork. (Make sure to scrape down the edges with a spatula.)
Baking
- Grease a small glass baking dish with coconut oil or a non-stick baking spray.
- Pour the batter into the baking dish, and use a spatula or the back of a spoon to make sure it's evenly spread out.
- Bake the brownies at 350° for 25 minutes.
Cooling & Slicing
- Once the brownies are done, remove them from the oven and place them on a metal cooling rack.
- The brownies are VERY fudgy, so they will break apart easily. I recommend letting them cool completely before slicing. (They're even better chilled!!)
How to make the frosting
- For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powdered sugar. Whip for a few more minutes until it becomes thick and fluffy.
- To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
Baking Tips
- When measuring flour, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour. (Or cacao powder.)
- If you don't have powdered sugar, blend ¼ cup of coconut sugar until it's light and powdery! (It's also a great Paleo powdered sugar option.)
Sweet Potato Tips
- I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
- The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
HEALTH BONUS
Cooking + cooling potatoes has shown to increase the resistant starch load. (Resistant starch is great for gut health!)
Frequently Asked Questions
Are sweet potato brownies healthy?
Yes, absolutely! These brownies are made with mostly sweet potato, a small amount of added sugar, and cacao powder - which is full of nutrients!
Can you freeze sweet potato brownies?
Yes! If you make a double batch, feel free to freeze some for later! Wait until they're cooled completely, then transfer the brownies into an air tight freezer safe container.
What size baking dish should I use?
I used an 8 ½" X 6 ½" glass baking dish for this recipe. You could also use a bread pan if you want them to be a bit thicker!
How to store leftover brownies
If you have any leftover brownies, I recommend refrigerating them so they stay fresh for longer! (Especially if you frosted them!) They will store well in the fridge for up to a week. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
More brownie recipes!
- Gluten Free Samoa Brownies (Dairy Free)
- Fudgy Vegan Brownies
- Gluten Free Brownie Skillet (Nut-Free)
- Chocolate Orange Brownies (Paleo)
- Fudgy Paleo Brownies
After you make these Sweet Potato Brownies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Sweet Potato Brownies (Paleo)
Is there anything better than a super fudgy, dark chocolate brownie?? I think not. Don't be fooled by the name, these Sweet Potato Brownies are guaranteed to satisfy your chocolate cravings!! And the bonus is - they're actually good for you! The base of the brownies is made with whole food ingredients like mashed sweet potato, cacao powder, and cassava flour. I even topped them with a simple coconut cream frosting to make them extra special! They're perfect for anyone who is gluten-free, dairy-free, or just LOVES fudgy brownies!
Equipment
- Small Glass Baking Dish
- Hand mixer
- Large Mixing Bowl
Ingredients
Wet Ingredients
- 1 Cup Mashed Sweet Potato
- ⅓ Cup Coconut Sugar You can also sub with Lakanto golden monkfruit.
- 1 Egg, Room Temperature
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ⅓ Cup Cacao Powder
- ¼ Cup Cassava Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Frosting
- 13.5 Ounces Full Fat Coconut Milk
- 3 Tablespoons Powdered Sugar You can sub with Lakanto powdered sugar.
Instructions
Making the Brownie Batter
- Start by adding mashed sweet potato, egg, coconut sugar, coconut oil, and vanilla into a bowl. Use a hand mixer or whisk to blend together.
- In a separate bowl, add cacao powder, cassava flour, baking soda, and salt. Use a whisk or spoon to stir together until fully combined.
- Next, Pour the dry mixture into the wet mixture. Blend together with a hand mixer or fork. (Make sure to scrape down the edges with a spatula.)
Baking
- Grease a small glass baking dish with coconut oil or a non-stick baking spray.
- Pour the batter into the baking dish, and use a spatula or the back of a spoon to make sure it's evenly spread out.
- Bake the brownies at 350° for 25 minutes.
Cooling & Slicing
- Once the brownies are done, remove them from the oven and place them on a metal cooling rack.
- The brownies are VERY fudgy, so they will break apart easily. I recommend letting them cool completely before slicing. (They're even better chilled!!)
Frosting
- For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the powered sugar. Whip for a few more minutes until it becomes thick and fluffy.
- To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
Notes
Nutrition Facts are based on JUST the brownies.
Baking Tips
- When measuring flour, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour. (Or cacao powder.)
- If you don't have powdered sugar, blend ¼ cup of coconut sugar until it's light and powdery! (It's also a great Paleo powdered sugar option.)
Sweet Potato Tips
- I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
- The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
Frequently Asked Questions
Are sweet potato brownies healthy?
Yes, absolutely! These brownies are made with mostly sweet potato, a small amount of added sugar, and cacao powder - which is full of nutrients!
Can you freeze sweet potato brownies?
Yes! If you make a double batch, feel free to freeze some for later! Wait until they're cooled completely, then transfer the brownies into an air tight freezer safe container.
What size baking dish should I use?
I used an 8 ½" X 6 ½" glass baking dish for this recipe. You could also use a bread pan if you want them to be a bit thicker!
How to store leftovers
If you have any leftover brownies, I recommend refrigerating them so they stay fresh for longer! (Especially if you frosted them!) They will store well in the fridge for up to a week. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!Nutrition
Serving: 1gCalories: 101kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 156mgPotassium: 204mgFiber: 2gSugar: 6gVitamin A: 6005IUVitamin C: 6mgCalcium: 24mgIron: 1mg
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Julia
I will definitely be making this recipe again! I can’t believe how good they came out.
Mariah Mandile
One of my favs!! I made them at least 3x last month! haha