You can make perfect Sweet Potato Brownies in little time and with mostly healthy ingredients! I am so in love with this recipe and with the taste and the texture of these delicious brownies. A perfect way to use a leftover sweet potato and to make some healthier dessert for your family and friends.
Why is this recipe good
These Sweet Potato Brownies are totally delicious and full of healthy nutrients. They are gluten and dairy-free, perfect for people who have lactose or gluten intolerance. At the same time they contain eggs, which make the brownies very nutritious and enrich their texture.
The combination of ingredients creates a wonderful chocolate taste with a hint of cinnamon and caramel. I am so in love with this taste and surely you would be too, once you try them!
And the best is that you can make them from scratch in less than one hour: nice and easy.
What ingredients you need
To make these brownies gluten-free and still with a great texture, you need to use a combination of dry ingredients: coconut flour, tapioca starch and almond flour. Altogether they create a perfect consistency, which is additionally enriched by the eggs. That’s why you don’t need any of the usual additives that prevent the gluten-free baked goods from falling apart.
Instead of butter the recipe calls for a combination of olive oil and cocoa butter. The last one contributes to the nice chocolate flavour of this dessert.
You also need coconut sugar which, apart from adding a nice caramel taste, is healthier than most high carb sweeteners.
Last but not least, you also need mashed sweet potato, cocoa powder, chocolate chips, baking powder and vanilla.
The complete list of ingredients and their quantities is below the post, in the recipe card.
Simplified version (nut-free)
These brownies are very delicious and with wonderful texture. However they call for a long list of ingredients, some of which may not be available in the pantry at any time.
That’s why I created a one bowl and nut-free simplified version without almond flour and cocoa butter.
To make the simple sweet potato brownies: skip the cocoa butter and the almond flour. Increase the coconut flour with 1,5 tablespoon and the olive oil with 2 tablespoon
When you mix the batter, don’t divide it in two parts at the end, just add altogether the cocoa powder and the chocolate chips.
Check out the recipe below for more details!
Serving suggestions
Once the brownies are baked, it would be best to wait them to cool down before eating them. Well, if you can’t wait, you can definitely start right away and you will still like them.
Storing tips
I prefer to keep these sweet potato brownies in the fridge. They can be stored at room temperature too, but refrigerating makes their texture fudgier. In fact I like them even more 1-2 days after they have been baked.
These are some of the best healthy brownies that I have tried and I am sure you would appreciate them too!
I would be very happy to receive your feedback about this recipe if you make it. Let me know in the comments or on Instagram!
Below you can find few more sweet potato desserts:
Sweet Potato Brownies {Gluten and Dairy-Free}
Ingredients
- ⅓ cup / 30 g coconut flour
- 5 tablespoon/ 40 g tapioca starch
- ½ cup / 50 g almond flour
- 3 eggs
- 2 tablespoon/ 30 g cocoa butter, melted
- ¾ cup/ 150 g coconut sugar
- 2 tablespoon/ 25 g cocoa powder
- ⅓ cup/ 80 ml olive oil
- ¾ cup/ 200 g mashed sweet potato, about 7 oz
- 2 teaspoon baking powder
- ⅔ cup/ 100 g chocolate chips, refined sugar-free
- 2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- In a bowl combine the coconut flour, tapioca starch, almond flour, baking powder and cinnamon. Whisk to blend and set aside.
- In another large bowl whisk together olive oil, cocoa butter and coconut sugar until smooth. Add eggs and vanilla and whisk again until combined.
- Gradually add the mixed dry ingredients, folding them gently with a rubber spatula. Add also the mashed sweet potatoes, mixing gently until evenly distributed into the batter.
- Divide the mixture in two approximately equal parts. Add the cocoa powder to one part and mix well. Fold the chocolate chips into the other half and mix until absorbed.
- Both batters will be quite thick and this is ok.
- Line a 9 x 7 inch/ 23 x 20 cm rectangular pan (or similar) with a sheet of parchment paper. Grease well the inside of the pan.
- Start layering the two mixtures into the pan. It is not important to cover completely one another, the idea is to make a colour variation inside the brownies.
- Smooth out the top with the spatula.
- Bake for about 30 minutes in the oven preheated to 360º F/ 180º C.
- Let the brownies cool completely before cutting them.
Notes
- Store the brownies 3-4 days in the fridge or at room temperature, covered with foil or plastic wrap.
- To make a simpler version of the recipe: skip the cocoa butter and the almond flour. Increase the coconut flour with 1,5 tablespoon and the olive oil with 2 tablespoon.When you mix the batter, don't divide it in two parts at the end, just add altogether the cocoa powder and the chocolate chips to the original bowl.
- If you like your desserts on the sweeter side, add ¼ cup more coconut sugar.
- To make mashed sweet potato: bake the sweet potato in the oven at 400º F/ 200º C, wrapped with aluminium foil and pinched with a fork several times. When it gets soft (in about 30 minutes), let it cool completely and peel it. Mash it with a fork or in a food processor.
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