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 OVERVIEW
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!
These chocolate brownies are paleo, gluten-free, grain-free, dairy-free and nut-free (if you don’t count coconuts as nuts).
Sweet potato: 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.
You can use orange sweet potato (kumara) or purple skin white sweet potato or yams. You will need to grate it using a hand-held grater with 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.
Flours: 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.
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 to the batter, we don’t need to use many additional flours.
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.
You can replace coconut flour with twice as much cassava flour/tapioca flour or almond meal if you need to.
Fat: Coconut oil is our primary fat.
Extras: baking powder, bicarb soda, vanilla and eggs
For an egg-free or vegan version, try this brownie 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 of protein.
The full recipe for the brownies is below but here is a quick video and a few points I want to mention.
Step 1. Preheat the oven to 185 °C (365 °F).
Step 2. Line a baking tray with lightly greased baking paper. I used a 9″/23cm square tin.
Step 3. Combine the grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together.
Step 4. Add the cacao powder, baking powder and baking soda and combine. Stir in the coconut flour last.
Step 5. Pour the mixture into a baking tray and pop in the oven. Cook for 25-30 minutes.
Step 6. Remove the tin and cool for 10-15 minutes (or longer) 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.
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 HEALTHY CHOCOLATE RECIPES
- 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
Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.
These chocolate 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. Perfect as a treat for birthdays, Christmas, Thanksgiving or Easter, these brownies are paleo, gluten-free and dairy-free.
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
- 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.
- Serving Size: 1 brownie
- Calories: 149
- Sugar: 8.7 g
- Sodium: 125.9 mg
- Fat: 10.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 13.7 g
- Fiber: 2.3 g
- Protein: 2.3 g
- Cholesterol: 31 mg
Keywords: Chocolate Recipes, Sweet Potato Recipes, Sweet Potatoes, Paleo, Grain-Free, Brownie Recipes