Sweet Potato Brownies (Paleo, Gluten-Free)

These super moist and rich sweet potato brownies taste delicious and make for a perfect healthy treat. They are paleo-friendly, gluten-free, grain-free and dairy-free. They are perfect as a healthy Christmas or Thanksgiving treat or to bring to a birthday party or any other gathering.


Sweet Potato Brownies (Paleo, Gluten-free, Chocolate)

This amazing sweet potato brownies recipe is hands down the most popular post on my website. They have been cooked by many people, shared around, commented on and received both amazing feedback and some questions.

I made a few batches of these chocolate brownies and have amended a couple of little things based on everyone’s feedback and comments. I also took some new pics including step-by-step instructions, to make it easier for you guys to follow. I believe all recipes are meant to evolve, so I hope you can adapt them to suit your own taste.

I originally got this recipe from a lady called Karen from Canada. Karen made me her paleo chocolate brownies while I was visiting and they were so moist and delicious that I had to steal the recipe to share with everyone. Thank you, Karen!

 

What makes these brownies healthy

These chocolate brownies are paleo, gluten-free, grain-free, dairy-free and nut-free (if you don’t count coconuts as nuts).

As the main ingredient, sweet potato adds a lot of vitamins and fibre to these brownies. It’s shredded and added to the batter raw but then cooks and softens in the oven, providing a lot of moisture, lovely texture and naturally sweet flavour. This means, that you don’t need as much sweetener. Instead of refined sugar, I am using a little honey.

There is no regular flour or almond meal in this recipe and the batter is bulked up by the cocoa powder and coconut flour, which is tree nut-free. Coconut oil is our primary fat. 

For an egg-free or vegan version, try this recipe from Salted Plains or try using an egg replacement like soaked chia seeds or flaxseeds and maple syrup instead of honey.

The recipe makes about 12 brownie pieces and each serving (1 brownie) has 150 calories, about 13 grams of carbohydrates (2.3 g fibre), 10 grams fat, and 2.3 grams protein. Find the full macros and micronutrients below the recipe.

Ingredients for paleo chocolate brownies made with sweet potatoes

 

HOW TO MAKE PALEO SWEET POTATO BROWNIES

The full recipe for the brownies is below but here are a few points I want to mention.

You can use orange or white sweet potato for this brownie recipe. You will need to grate it using a hand-held grater with the larger holes or you can use a food processor as well. The potato is raw when starting out but it will cook and soften while baking and will give the body and moisture to the brownies.

I love using raw cacao powder (more on different types of cacao stuff here) because it’s more superior from a nutritional point of view but you are welcome to use regular Dutch chocolate powder, and a dark or light colour powder will both work but might affect the final colour of the brownies.

Please note that the cacao powder also acts as the flour in this recipe. Because the sweet potato and the cacao powder add a lot of body/bulk to the batter, we don’t need to use many additional flours but we do use some coconut flour. You can replace coconut flour with twice as much of cassava flour or almond meal if you need to.
How to make sweet potato brownies -steps

 

FREEZING THE SWEET POTATO BROWNIES

If you don’t get through the whole batch at once (or you would rather not), you can slice the brownies and freeze them as individual portions for up to 3 months (without the chocolate glaze). Defrost overnight in the fridge or on the counter and feel free to pop them in a hot oven for 5 minutes.

Paleo Sweet Potato Brownies

I hope you enjoy these amazing chocolate brownies and if you’re a fan of all things cocoa, make sure to subscribe to my newsletter as you get your hands on my Mini Chocolate Lovers Cookbook.

More Recipes To Try

All My Healthy Chocolate Recipes Are Here
No-Bake Chocolate Caramel Slice (Paleo & Raw)
5-Ingredient Chocolate Cake (Keto & Paleo)
Paleo Chocolate Salted Caramel Tart
Healthy Homemade Paleo Chocolate

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Sweet potato brownies

Sweet Potato Brownies (Paleo, Gluten-Free)

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These sweet potato brownies contain coconut flour but not nuts so they could be great for kids school lunchboxes and parties unless you’re not allowed to bring coconut-based treats.


Scale

Ingredients

1 medium sweet potato – 2-3 cups when grated
2 whole eggs
1/2 cup melted coconut oil
1/3 cup raw honey
2 teaspoons vanilla extract
1/2 cup raw cacao powder, sifted
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
3 tablespoons coconut flour


Instructions

Preheat the oven to 185 °C (365 °F), making sure the oven is hot before you put the brownies in. Line a baking tray with lightly greased baking paper. I used a 9″/23cm square tin.

Combine the grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated. Then, add the cacao powder, baking powder and baking soda and combine. Stir in the coconut flour last.

Once combined, pour the mixture into a baking tray and pop in the oven. Cook for 25-30 minutes.

Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut into squares and dust with a little extra cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top.

Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt.


 

Paleo Sweet Potato Chocolate Brownies

Comments

376 Comments
  1. omgoodness Irey omgoodness I want to eat the computer monitor LOL. These look amazing. I’ve had the white flesh sweet potatoes before they are sweeter and oh so yummy. I think or at least the ones I’ve had are called Japanese Sweet Potatoes they have a purple skin or jacket. Most delicious little gems. I will makes these for sure and I’ll come back and tell you what I think. Oh to have good brownies again♥

  2. This sounds divine! I’ve been following your for months now and really love your site! I have a question about the sweet potato. Unfortunately, I just moved to Colombia where they’ve never even heard about sweet potatoes. I used to eat them every day in San Francisco and miss them so 🙁 Is there something I can replace them with that would work in this (or other) recipe? Thank you and keep up the good work! 🙂

    1. I am surprised they don’t have sweet potatoes or yams as root vegetables are usually common in Latin America but I might be wrong. I would investigate what other root vegetables they have that’s similar to sweet potatoes. Maybe yucca root? Plantains could potentially work and even pumpkin and carrots. I know even grated beetroot can be very nice in brownies. I would say that if the root vegetable you use is not as starchy as sweet potatoes (carrot or beetroot), add some starchy flour like tapioca or arrowroot.

      1. I’ve got yucca root! 🙂 And I tried it and its amazing! A bit on the drier Tapioca and arrowroot are impossible to find here as well. Not even organic stores have them. Thank you for the tips!

    2. Hi Miriam…ask for batatas they are purple skinned potatos. I just made the brownies and they are really nice the only substitution I made was coconut oil instead of olive oil…..saludos desde santa marta

    3. Do we use sweet potatoes (kumara) or yams please. I love the look and sound of these brownies and cant wait to make and eat them 🙂

        1. I am sorry to dissapoint but no they are not the same thing. A kumara is similar to a potato, they are medium/large sized but can cum in red or yellowy colour they are also similar flesh as a potato. You can mash, roast, boil, chip them. A yam is a little (about 2-3 inches) orangy reddy skinned, hard pale flesh which goes soft and watery when cooked. You cannot chip yams and can be quite stringy sometimes.

          1. Hi Serena: from your comment I’m assuming you’re from New Zealand? I am too but have recently moved to the States so hopefully can clarify this for you: they don’t have anything called kumara over here (as its a Maori word it is unique to NZ) but they do have sweet potatoes, of which kumara is one type. So, using kumara should work fine for this recipe: I know they call for white fleshed sweet potatoes but you don’t tend to see them in NZ. And as for the yam issue – some types of sweet potatoes are called yams over here, but they look exactly like kumara, i.e. reasonably big. I haven’t seen any trace of what we would call a yam, i.e. the wee little red skinned thing, which is a tragedy as I love (NZ) yams!! Anyway, hope that clarifies things for you a bit!

          2. Serena, that is very good information but you are too quick to correct. Imacri said they “are very similar.” She did not say they are the same but you are arguing that they “are not the same thing.”

    1. Yes, sweet potato should work as well. Coconut nectar or good quality maple syrup should work fine as well. I know coconut nectars can be quite concentrated so experiment with the amount.

  3. Yay, no nuts! So many grain-free recipes call for nut meals, which of course is not good to bake with. So it’s nice to find a yummy-looking recipe that leaves out the nuts.

    This looks unreal, I am definitely making it, thanks so much for posting!!

    Aimee

  4. Hey Irena, do you think replacing honey with rice malt syrup would be ok? I’m trying to avoid fructose – even the natural kind.

  5. Wowee.. Thanks for this recipe . It was a comedy of errors making these this afternoon. First batch I mistakenly swapped the bicarb and baking powder quantities. YUK!
    So straight back on the horse, I made another batch and dropped a third of it on the floor. (Very sleep deprived today.. Prob shouldn’t be anywher near the kitchen)
    However 2/3 of the mix fit perfectly in my tin, and tonight we have delicious brownies for dessert. Great recipe.. I prefer them really cold and chewy xx

      1. IS there any way to make these sugar free? I am having a really difficult time with my sugar but would love to try these….

        1. You could definitely try using something like green leaf Stevia if you don’t want to use honey. However, sweet potato also contains natural sugars so I don’t think you can completely avoid it. Just depends on the type of sugar you’re trying to avoid.

        2. I just made these with stevia (1/3 cup granulated), and they were perfect! You need to lower the cooking time to about 15-20 minutes though, as they can be a bit dry otherwise without the moisture from the honey. 🙂

    1. You should be able to, I would increase the amount from 1-2 tbsp to 3 tbsp as almond meal doesn’t absorb the moisture as much as coconut flour does.

  6. Just checking–I’ve never made a baked good that called for a tablespoon of baking powder. Is that a typo by any chance? A half tablespoon of baking soda is pretty hefty, also. These look great, otherwise!

    1. No that’s correct. I normally would use a lot less as well but it’s a friend’s recipe and I watched her make it. I even asked the same question. I haven’t experimented with using less so I don’t know if the results would be quite different. For this post I kept the recipe as it was given to me.

  7. You should absolutely replace coconut oil for the olive oil in this recipe. Olive oil should never ever be heated above 350•F. With it’s high ratio of monounsaturated fats olive oil should never be heated and should only be used for finishing a dish or in cold salads. Saturated fats like pastured lard, cold pressed unrefined non-GMO coconut oil and palm kernel oil are appropriate fats for baking. Adding a pinch of salt to coconut oil also helps avoid that coconut-y flavor that not everyone cares for. For more information on cooking with fats check out Dr. Mary Enig’s book, Know Your Fats.

    Sarah
    Nutritional Therapy Practitioner

    1. Actually, there is a difference in smoking point temperatures for different olive oils. I would never cook with extra-virgin olive oil unless it’s for very light sautéing under 300F. Virgin olive oil can be heated up to 365-370F as it’s much more stable that extra-virgin. And then if you get into more refined olive oil like ‘light’, the temperature goes up – although it’s not as nutritious.

  8. Hi, what can I use instead of eggs for this recipe….I dont seem to have much luck with egg replacer mix or do you think that would be ok here? Thank you 🙂

    1. I’ve had a few people asking about replacing eggs. I assume it’s for allergic reasons. Some people were going to try and experiment with some chia seeds soaked in a little water but I haven’t tried it. You can also try adding some mashed banana or coconut cream instead of eggs.

    2. I used flax seed and water to replace the eggs. (1Tblsp flax with 3 Tblsp water per egg) This worked out just fine. I also used coconut oil as many others did. Half of the brownies disappeared when my husband’s friends walked through the door and my 3-year-old was “sneaking” them when he thought I wasn’t watching! I have to alter recipes due to the elevation here (6500ft) and wasn’t sure they would work out but I only decreased the baking powder to 1 level Tablespoon and the baking soda by half. This was right on the money! Unfortunately, I have been informed that having a constant supply of these on hand and maybe some for back up is a must!

  9. Hey! coconut is a seed! If you are willing to eat white yams then check out Daonuts No-Grain Flour Blends. I am starting production next Monday, Oct 7th. It’s just me and my honey, John bagging no-grain flour blend as fast as we can in Taos, New Mexico.
    Check the Daonuts Creations Tab to see the most delectable no-grain goodies ever.
    Daonuts consists of nut and seed flours like coconut, millet (a seed) and almond meal with a bit of arrowroot or potato starch. I have some info regarding the benefits of arrowroot/potato starch (yes, there are benefits) on my website.
    In gratitude,
    Deborah Lapatina

    1. From my visual memory – and I will do another test batch and check exactly – it was 2 to 2 1/2 cups of shredded sweet potato.

  10. Could you quantify the amount of sweet potato used? I can’t find anything I’d consider a ‘medium’ here and I’d like to have a ball park of what the goal is here so I can get this right 🙂 2c shredded? 4c?
    Thanks!!

  11. Mercy that seems like an awful lot of work…gosh darn, having to make brownies AGAIN!!! Whew, so glad you’re willing to ‘take one for the team’ with that effort 😉

  12. I would do less of the cocoa. Mine tasted bitter and almost burnt(even though I cooked only 20min). I may also try coconut sugar next time. The honey is so light I couldnt taste the sweetness. With the right chocolate dressing it tastes good. I will try again with less cocoa and coconut sugar.

  13. These are really good! I didn’t have any coconut flour so I just used organic flour. Also substituted cacoa for cocoa. I also wanted to mention that I never use a microwave! They kill all nutrition in food, including water!

  14. Hi, I was about to roast or steam the sweet potatoe as I thought it would have to be pre cooked. I’m going to give this a try. Thanks.

  15. Greetings from Norway…I made this cake last friday and it is absolutly fantastic. No more brownies with flour and sugar in our family. 🙂
    Thank you so much for a very informative and inspiring website – love to try more recepies.