A healthy twist on the classic brownie recipe, these flourless paleo sweet potato brownies are so delicious and easy to make! They're fudgy with a rich chocolate flavor and made gluten-free! Even your kids will love them!
Brownies are one of my favorite chocolaty treats! Similar to my famous crinkle top paleo brownies, these sweet potato brownies are rich and fudgy with an unbelievable texture.
- Sweet potato - This is the base of the brownie. Make sure to measure the mashed sweet potato in a measuring cup and that it has cooled down after it's baked.
- Coconut flour - To provide structure to the brownies. If desired, you can substitute for gluten-free oat flour or almond flour.
- Almond butter - Any nut butter will work in this recipe.
Step by step directions
These sweet potato brownies are "non traditional" but oh so simple to make (with a little prep). I recommend baking the sweet potato in advance so it's ready to go when you start the brownies.
Step 1: Bake the sweet potato
With a fork, poke some holes in the skin of the sweet potato. Bake it in the oven until soft. Be sure to place parchment paper or aluminum foil on the baking sheet as the potato may leak in the oven a bit.
Once the potato has cooled down, measure out 1 cup.
Step 2 : Mix the wet ingredients and sugar
In a large mixing bowl, beat the eggs with the sweet potato, coconut sugar, and vanilla until thick and creamy. The mixture should almost double in size and little bubbles should begin to form at the top. This typically takes me about 2 minutes of mixing.
Then add the almond butter and coconut oil and continue to beat until well combined.
Step 3 : Add the dry ingredients
Next, add the coconut flour and cacao powder to the bowl and fold to combine. Be careful not to over-mix this step. Then fold in the chocolate chips.
Step 4 : Bake!
Pour the batter into an 8 x 8 inch baking dish that is lined with parchment paper or greased with oil. "Drop" the pan on the counter a few times to get rid of any air bubbles and level out the batter.
Bake in the oven until set. Press a toothpick into the center of the brownies to check if it's done. If the toothpick comes out clean, the sweet potato brownies are done! If there is a little residual batter on the toothpick, they need a few more minutes in the oven.
Let cool completely before dusting with cacao powder (optional) and slicing into squares.
Because these brownies are not "traditional" in that they are baked with sweet potato, I recommend storing them in the fridge. This will help keep them moist and super fudgy!
Go ahead and slice them into squares and then store them in an air-tight container in the fridge. They will keep for up to 5 days.
Frequently Asked Questions
Yes, the coconut flour can be easily substituted for oat flour or almond flour. Use gluten-free oat flour to keep these sweet potato brownies gluten-free.
This can happen if you don't properly measure the sweet potato. A medium sweet potato will provide about a cup of mashed sweet potato but be sure to actually measure it out with a measuring cup!
Yes, these brownies can be frozen. Simply place them in an air-tight container or bag in the freezer. When ready to eat, let one (or all of them) come to room temperature on the counter. You can also warm them up in the microwave in 10 second intervals.
For more brownie recipes, check out my:
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Healthy Paleo Sweet Potato Brownies
- 1 medium sweet potato - about 1 cup mashed
- 2 eggs
- ⅓ cup coconut sugar
- 1 teaspoon vanilla
- ½ cup almond butter
- 2 tablespoon coconut oil
- 2 tablespoon coconut flour
- ½ cup cacao powder - plus a little extra to top if desired
- ½ cup dark chocolate chips
- Preheat oven to 350F. With a fork, poke a few holes in the skin of the sweet potato. Bake it in the oven for 45 minus - a hour until soft. Let cool to room temperature.1 medium sweet potato
- Measure out 1 cup of the sweet potato and add it to a larg mixing bowl with the eggs, coconut sugar, and vanilla. Beat with a hand or stand mixer until thick and creamy (this takes me about 2 minutes).2 eggs, ⅓ cup coconut sugar, 1 teaspoon vanilla
- Add the almond butter and coconut oil and continue to mix until well combined.½ cup almond butter, 2 tablespoon coconut oil
- Fold in the coconut flour and cacao powder with a rubber spatula until no flour clumps remain. Add the chocolate chips and fold into the batter.2 tablespoon coconut flour, ½ cup cacao powder, ½ cup dark chocolate chips
- Pour the batter into a lined 8 x 8 baking pan lined with parchment paper or greased with oil. "Drop" the pan on the counter a few times to get rid of any air bubbles and level out the batter. Bake for 20 - 24 minutes until set. Press a toothpick into the center of the brownies to check if it's done.
- Let the brownies cool before dusting with extra cacao powder (optional) and slicing into squares.