Sweet Potato Brownies

Rich, fudgy, and surprisingly nutritious, these one-bowl sweet potato brownies are super easy to make too! Made with wholesome ingredients, these brownies satisfy your sweet tooth while offering health benefits not found in traditional versions.

Sweet Potato Brownies are a guilt-free indulgence that will satisfy your chocolate cravings without compromising on health. Each bite is a perfect blend of rich chocolate flavor and the natural sweetness of sweet potatoes, creating a moist and fudgy texture that melts in your mouth.

The use of cassava flour ensures that these brownies are gluten-free, making them suitable for everyone to enjoy. With a touch of maple syrup and enriched with coconut oil, these brownies are not only delicious but also packed with nutrients. Perfect for a snack, dessert, or a healthy treat, these brownies are sure to become a favorite in your household!

Why You’ll Love This Recipe

• Super Moist and Rich: Sweet potatoes add moisture to the brownies, resulting in a fudgy texture that many people love. This makes them more enjoyable than drier, cake-like brownies.
• Easy to Make: Sweet potato brownies are typically easy to prepare, requiring minimal ingredients and steps, making them a great option for both novice and experienced bakers.
• Satisfies Cravings: They provide a guilt-free way to satisfy chocolate cravings while still being nutritious.
• Gluten-Free: Using cassava flour, or your favorite gluten-free baking mix (like Bob’s Red Mill) makes these brownies safe for all of your gluten-free friends.

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Ingredients

• Sweet Potatoes (Mashed or Pureed): The star of the show. Sweet potatoes provide natural sweetness, moisture, and a creamy texture that helps achieve that signature fudgy consistency. Bonus: they’re packed with vitamins like A and C, and fiber.
• Cocoa Powder: This is where the chocolatey richness comes from. Use unsweetened cocoa powder or Dutch-processed for a more intense flavor. It complements the natural sweetness of the sweet potatoes while delivering that deep, chocolate taste every brownie needs.
• Coconut Oil: This healthy fat not only adds moisture but also contributes a subtle coconut flavor, enhancing the overall taste of the brownies.
• Maple Syrup: A natural sweetener that enhances the earthy notes of sweet potatoes while keeping the sugar content lower than traditional brownies. It’s just enough to balance the bitter cocoa and add a touch of caramel-like sweetness.
• Cassava Flour: A gluten-free alternative to traditional flour, cassava flour gives these brownies a light and fluffy texture while maintaining their fudgy consistency.
• Vanilla Extract: This adds aroma and an extra layer of flavor, making everything taste more balanced. It’s a small touch that goes a long way.
• Chocolate Chips (Optional): For some extra indulgence, mix in dark, naturally sweetened chocolate chips, or sprinkle them on top before baking. They melt into the batter, creating gooey pockets of chocolate in every bite.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Sweet Potato Brownies

Cook sweet potatoes in the oven or microwave until tender. Let them cool, then mash until smooth.

Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Set aside.

In a large bowl, combine the mashed sweet potatoes, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until well combined.

Stir in the cassava flour, cocoa powder, baking powder, and salt until thoroughly combined and smooth. Stir in any mix-ins if using.

Pour batter into the prepared baking pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Don’t worry if the brownies look slightly underdone when you take them out of the oven; they’ll continue to set as they cool.

Remove brownies from oven and allow to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.

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Tips

• Spices: Add a touch of warmth with a teaspoon of cinnamon, pinch of nutmeg, a dash of ground cloves, or a combination for an added kick of flavor.
• Nuts: Walnuts, pecans, or even hazelnuts add a delightful crunch that cuts through the fudginess.
• Flaky sea salt: Sprinkle some on top before baking for a luxurious sweet-and-salty combination.
• Note about chocolate chips:  I have seen Enjoy Life Semi-Sweet Chocolate Chips used in several Paleo recipes, so I figured that they are safe to use. They do contain evaporated cane juice, so make the decision for yourself to use them or not.

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How to Store

• Room Temperature: If you’ll eat them within 1–2 days, store the brownies at room temperature. Place uncut brownies in an airtight container, or wrap individual slices tightly in plastic wrap and store them in a single layer. Keeping air out is key to maintaining that fudgy texture.
• Refrigeration: For up to a week of freshness, refrigerate the brownies after wrapping them tightly in plastic wrap or foil. Layering them in an airtight container also helps lock in moisture and prevent the brownies from drying out. This is my preferred method for storage, the texture gets even fudgier when chilled!
• Freezing: Want to enjoy your brownies later? Sweet potato brownies freeze beautifully! Wrap individual slices in plastic wrap, then in a layer of aluminum foil. Place them in a freezer-safe bag or container to prevent freezer burn. When you’re ready to eat, let them thaw at room temperature for about 2 hours or warm them slightly in the microwave for that fresh-from-the-oven feel.

More Delicious Paleo Recipes

• Paleo Jambalaya
• Asian Beef Salad
• Fish Taco Bowls
• Paleo Lemon Curd
• Paleo Lemon Cheesecake

Did you try this recipe? I’d love to see it!
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Enjoy!!