Sweet Potato Brownies

Sweet potatoes are the secret ingredient in this recipe, they are so delicious and great to incorporate in healthy flour-less naturally sweetened desserts. Sweet potatoes are loaded with vitamins including vitamins A and C, B6, B1, B2, and B3. They are also full of nutrients like manganese, copper, phosphorus, potassium, and fiber; all of which work together to keep your blood, digestion, and whole body healthy.


  • 1 cup sweet potato purée (see instructions)
  • 2/3 cup maple syrup or honey or date sugar
  • 1/2 cup almond butter or peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ tbsp melted coconut oil or avocado or olive oil
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup oat flour or almond or coconut flour (oat flour works best)
  • 1/2 cup chopped raw pecans or walnuts
  • 1/4 cup chocolate chips (optional)


  • To make sweet potato purée, wrap the sweet potatos (~ 2 medium size) with foil paper and bake at 200 C for ~25-30 minutes or until tender to the touch. Then peel away skin and mash in a mixing bowl (or food processor for a smoother consistency). Set aside.
  • Adjust oven temperature to 180 C and brush an 8×8-inch baking pan (or similar-size pan) with coconut oil. Set aside.
  • To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine.
  • Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved.
  • Transfer batter to your baking pan and spread into an even layer using a spoon or rubber spatula. Then top with walnuts and chocolate chips (optional).
  • Bake on the center rack (180 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let cool in the pan for 30 minutes – 1 hour.
  • Lift out of pan and slice. Enjoy warm with a scoop of banana nice-cream!

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