Sweet Potato Brownie Recipe

Fresh water peaches

Why I love this recipe!

These Dairy Free Brownies are super moist and fudgy! The base of the brownies is made with healthy ingredients like mashed sweet potato, cacao powder, and cassava flour.  Plus, they're topped with a simple coconut cream frosting to make them extra special!

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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.

Fresh water peaches 

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Mix Dry Ingredients

Add cacao powder, cassava flour, baking soda, and salt. Use a whisk or spoon to stir together until fully combined.

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Mix Wet Ingredients

Next, add mashed sweet potato, egg, coconut sugar, coconut oil, and vanilla into a bowl. Use a hand mixer or whisk to blend together.

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Fold Together

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.)

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Preparing to Bake

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.

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Bake Brownies

Bake the brownies at 350° for 25 minutes. The brownies are VERY fudgy, so they will break apart easily. I recommend letting them cool completely before slicing. 

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Sweet Potato Brownie Recipe

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Hi, I'm Mariah!