Sweet Potato Brownies

5 from 2 votes

Rich, fudgy, and surprisingly nutritious, these one-bowl sweet potato brownies are super easy to make too with wholesome ingredients.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: paleo sweet potato brownies

Servings: Servings

Calories: 92kcal

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.
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 12 equal squares and serve.

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.
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.
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.
Storage: 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. Store in the refrigerator for up to one week - the texture gets even fudgier when chilled!
Freezing: 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.