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Sweet potato brownies stacked on top of each other.

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!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 9
Calories 101 kcal


  • Small Glass Baking Dish
  • Hand mixer
  • Large Mixing Bowl


Wet Ingredients

  • 1 Cup Mashed Sweet Potato
  • 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

  • Cup Cacao Powder
  • ¼ Cup Cassava Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt


  • 13.5 Ounces Full Fat Coconut Milk
  • 3 Tablespoons Powdered Sugar You can sub with Lakanto powdered sugar.


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.)


  • 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!!)


  • 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!


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!!


Serving: 1gCalories: 101kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 156mgPotassium: 204mgFiber: 2gSugar: 6gVitamin A: 6005IUVitamin C: 6mgCalcium: 24mgIron: 1mg
Keywords fudgy brownies, fudgy gluten free brownies, fudgy paleo brownies, healthy brownies, sweet potao brownies
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