Sweet Potato Brownies

These sweet potato brownies are everything a brownie should be: sweet, fudgy, decadent, and just slightly chewy. While most brownie recipes are empty calories and chock full of sugar, these brownies are actually extremely nutrient rich and a dessert that you can feel good about eating. Though these brownies go pretty fast, you can also choose to make some in advance and freeze them for up to 3 weeks to be thawed and eaten as you wish.


While you can do this whole recipe the same day, I like to have a little bit of pureed sweet potato frozen and ready to go so that I can easily whip these up whenever I want. Baking or boiling the sweet potatoes, however, doesn’t take too long either, so the choice is yours depending on how often you like to have brownies and how easily you can access sweet potatoes. Keep in mind that this recipe calls for orange sweet potatoes; you’re welcome to experiment with other colors of sweet potatoes, but I believe that the orange variation will produce the best-tasting results with the best texture.


This recipe calls for wheat flour, but people on a gluten-free diet can substitute oat flour and get a very similar consistency and flavor as using wheat flour.


Sweet Potato Brownies


  • 2 large sweet potatoes, baked or boiled until very tender, then pureed
  • 2 tablespoons extra virgin coconut oil OR avocado oil
  • 3/4 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 cup white or whole wheat flour (you may try substituting oat flour here for a gluten-free option)
  • 1/3 cup powdered cacao
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 1 teaspoon aluminum-free baking powder OR 1 teaspoon of aluminum-free baking soda + 1 teaspoon of vinegar
  • 1/4 tsp Himalayan pink sea salt


  1. Preheat the oven to 350 degrees Fahrenheit / 170 degrees Celsius.
  2. Start by combining all of the wet ingredients in a large bowl (sweet potato puree, oil, honey, vanilla extract, and egg). Make sure these are well combined.
  3. In a separate bowl, stir together the remaining dry ingredients.
  4. Add the dry ingredients to the wet ingredients, and stir until there are no clumps remaining (this may take a minute or two).
  5. Prepare a 9x13 or 8x8 baking pan by greasing with some coconut oil or avocado oil (better yet, use a non-stick ceramic baking pan). Choose a larger pan if you like your brownies to be thinner, and a smaller pan if you prefer thicker brownies.
  6. Pour the brownie batter into the prepared pan, and then bake the brownies for 25-30 minutes (you may need to bake them longer if you're at a higher altitude).
  7. Allow the brownies to cool completely, and then slice and serve.
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