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    Home » Recipes » Category » Bars » Healthy Paleo Sweet Potato Brownies

    Published: Mar 8, 2021 by Ansley Beutler

    Healthy Paleo Sweet Potato Brownies

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    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!

    Brownie on white paper with a bite taken out of the corner.

    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.

    Jump to:
    • Ingredient Notes
    • Step by step directions
    • Storing
    • Frequently Asked Questions
    • Reviews

    Ingredient Notes

    • 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.

    Brownie batter in a square baking dish on a pink surface.

    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.

    Line of brownies sliced into squares on a white piece of paper.

    Storing

    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.

    Overhead view of a batch of brownies sliced into squares and scattered around.

    Frequently Asked Questions

    Can I substitute the coconut flour?

    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.

    Why did my brownies turn out too moist and under-baked?

    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!

    Can I freeze these sweet potato brownies?

    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.

    Brownie tilted upwards showing the middle on a white surface.

    For more brownie recipes, check out my:

    • Gluten free Salted Caramel Turtle Brownies
    • Mini Brownie Skillet Cookie For Two
    • Fudgy Brownie Crinkle Cookies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


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    Healthy Paleo Sweet Potato Brownies


    • Author: Ansley Beutler
    • Total Time: 1 hour 5 minutes
    • Yield: 16 Brownies 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    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!


    Ingredients

    Scale
    • 1 medium sweet potato (about 1 cup mashed)
    • 2 eggs
    • ⅓ cup coconut sugar
    • 1 tsp vanilla
    • ½ cup almond butter
    • 2 Tbsp coconut oil
    • 2 Tbsp coconut flour
    • ½ cup cacao powder (plus a little extra to top if desired)
    • ½ cup dark chocolate chips

    Instructions

    1. 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.
    2. 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).
    3. Add the almond butter and coconut oil and continue to mix until well combined.
    4. 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.
    5. 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.
    6. Let the brownies cool before dusting with extra cacao powder (optional) and slicing into squares.

    Notes

    Coconut flour substitute : 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.

    Storing : 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! Slice them into squares and store them in an air-tight container in the fridge for up to 5 days.

    • Prep Time: 45
    • Cook Time: 20
    • Category: Brownies
    • Method: Bake
    • Cuisine: American

    Keywords: sweet potato brownies, paleo sweet potato brownies, health sweet potato brownies

    Did you make this recipe?

    Leave a star rating below and tag @the.fit.peach on Instagram!

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    Comments

    1. Sara says

      March 08, 2021 at 5:36 pm

      Reading through the recipe and I dont see how much almond flour to use!

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