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.

Healthy Paleo Sweet Potato Brownies (Paleo, GF)

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
1/3 cup coconut sugar
1 tsp vanilla
1/2 cup almond butter
2 Tbsp coconut oil
2 Tbsp coconut flour
1/2 cup cacao powder (plus a little extra to top if desired)
1/2 cup dark chocolate chips

Instructions

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.
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).
Add the almond butter and coconut oil and continue to mix until well combined.
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.
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.

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.

Category: Brownies
Method: Bake
Cuisine: American

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