These healthy brownies with sweet potato are irresistibly fudgy, perfectly sweet and easy to make. This is a great nut free paleo brownie recipe and no one will ever guess that it contains sweet potato.
Way back when I made that savory sweet potato bread, I mentioned including more sweet potatoes in my baking. Well, here's the proof!
What can I say? I absolutely love sweet potatoes. And guess what? They are an excellent paleo baking ingredient.
Sweet potatoes are a natural way to sweeten any baked good or dish. Plus, they add moisture and enhance the texture of desserts, breads, muffins... you get the idea 😉
What type of sweet potatoes are best for brownies?
These sweet potato brownies are made with Japanese Sweet potatoes.
They have a redish/brown exterior and a white flesh. Personally, this is my favorite type of sweet potato. Japanese sweet potatoes are extra sweet (probably why I like them so much), have less moisture than other varieties and are perfect for creating flourless brownies.
All that being said, any variety of sweet potato will work in this recipe. Just note, the texture and taste will slightly vary depending on the type of sweet potato you choose.
A great thing about these gluten free sweet potato brownies is that every one in my family loved them. And no one guessed that they were made with sweet potatoes!
What makes this the BEST sweet potato brownie recipe?
This recipe for sweet potato brownies is amazing! You can't tell that they're flourless or gluten free and refined sugar free.
Here's why you'll love them:
- Paleo - no refined sugar, no vegetable oil, no gluten, no grains, no dairy
- nut free - made without nut butter
- dairy free - no butter or milk
- flourless - no flour is used to make these sweet potato brownies
- nutritious - pretty healthy for a brownie
- fudgy and delicious
They fit the bill for a healthy, yet delicious, family friendly dessert.
Here's what you need to make this recipe for sweet potato brownies:
- mashed sweet potato (steamed then cooled)
- coconut oil (room temperature)
- coconut sugar (or monk fruit sweetener)
- cocoa powder
- baking soda
As mentioned previously, any variety of sweet potato will work. However, for best results I recommend using Japanese sweet potatoes. They are extra sweet and slightly drier than other varieties.
How to Make Brownies with Sweet Potato
These brownies with sweet potato are best made in a food processor or high powered blender. However, they can be made in a mixing bowl if that's all you have. (The batter just won't be as smooth.)
Prior to making the brownies, you'll need to steam the sweet potato. To do this, simply cube a large sweet potato (no need to remove the skin) and then steam it in a steamer pot until tender. Then let the sweet potato cool to room temperature.
When the sweet potato is ready, preheat your oven to 350 degrees F. Then, add the cooled sweet potato, eggs coconut oil and vanilla to your food processor. Blend until mixture is smooth.
Add in the remaining ingredients. Once again, blend until smooth.
Next, place the batter in a lined, 8"x 8" glass baking pan. Smooth the batter out so that it touches the edges and has an even, level surface.
Lastly, place the sweet potato brownies in the oven and bake at 350 degrees F for 35-40 minutes. The brownies should be firm on the edges and just slightly soft in the center.
Take the brownies out of the oven and cool in the pan to room temperature. Note: it is important to cool the brownies in the pan so that they fully set.
How to Make Paleo Frosting for Brownies
After cooling, you may frost the brownies. I frosted these with a coconut cream frosting. Here's what you need:
- ½ cup coconut cream
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
Simply, mix the coconut cream, maple syrup and vanilla in a small bowl. Then spread over the cooled brownies. If the coconut cream is clumping, you may heat it in the microwave for 5 seconds (or just leave at room temperature for about 20-30 minutes).
Sprinkle the frosting with your choice of toppings. For instance, I used sprinkles, hemp seed and bee pollen. Then, place the brownies in the fridge for the frosting to set.
Cut the brownies after the frosting has set.
Because these brownies are so moist and don't contain any preservatives, they will not last at room temperature for more than a few hours. They must be stored in the fridge or freezer.
If you choose to freeze them, cut the brownies first. Then, thaw before eating.
Frequently Asked Questions
Are sweet potato brownies healthy?
Like all recipes, the list of ingredients is what makes a certain food healthy or not. My recipe for sweet potato brownies is healthy, but I would still consider it a dessert to enjoy on occasion, not daily.
Why are these healthy? Well, because they're flourless, therefore gluten free and grain free. Gluten and grains tend to be inflammatory and irritating to the gut.
Other factors that make these healthy sweet potato brownies include the fact that they're dairy free, free from vegetable oils, refined sugar free and free of additives and preservatives.
Are these sweet potato brownies nut free?
Yes, this is a nut free sweet potato brownie recipe. No nut butter and no almond flour is used in this recipe.
How do you cook a sweet potato to make brownies?
Wash the sweet potato and cut it into cubes. You can remove the skin if you want, but if you're using a food processor to blend the potato after it is steamed then that step is unnecessary. Place the potato cubes in a steamer pot and steam until tender.
More Paleo Brownie RecipesPrint
These healthy brownies are made with sweet potato. They're nut free, dairy free, grain free, flourless and perfect for the whole family.
- Preheat oven to 350 degrees F.
- In a food processor, combine mashed sweet potato, eggs, coconut oil and vanilla. Blend until smooth.
- Add in remaining ingredients and blend until smooth.
- Scoop batter into a lined 8" x 8" glass pan. Using a spatula, spread the batter to the sides making an even, level surface.
- Place the brownies in the oven and bake at 350 degrees F for 35-40 minutes. The edges should be firm and the middle should be slightly soft.
- Remove the brownies from the oven and cool to room temperature in the pan.
- Top with choice of frosting once fully cooled.
- Best stored in fridge up to one week.
*I recommend Japanese sweet potatoes. They tend to be slightly drier and sweeter than other varieties, but any feel free to swap with any other type of sweet potato. For the mashed sweet potato: first wash and chop sweet potato. Then steam in a steamer pot until tender. Let the potato cool to room temperature, then make the batter.
Keywords: brownies, chocolate, dessert, nut free, Paleo, sweet potato