Moist fudgy sweet potato brownies made with coconut flour and pure maple syrup. This easy fudge brownie recipe is prepared in your blender or food processor and only requires a few basic ingredients!
You guys, these sweet potato brownies are DYNAMITE!
What if I told you this is what I’ve been eating for dinner lately?
It’s true…guilty as charged…I was on a few-day dessert-for-dinner kick, which began and ended with these sweet potato brownies.
I’d heat a couple of them up and enjoy them with a big scoop of ice cream. I’ll just save you the time and tell you I’ve found they’re particularly tasty with cookie dough and/or pistachio ice cream so that you don’t have to go troubleshooting all the flavors to find the perfect pairing. Yeeer welcome 😉
Regardless of what time of day you consume these beauties, they are one of the best brownies I’ve ever made! In fact, I daresay they may be the actual best. They melt on your tongue, they’re a great source of sweet potato, and they’re fabulously easy to make. Here’s the breakdown of the brownie features and characteristics:
- Gluten-free and grain-free
- Refined sugar-free (except for the sugar in the chocolate chips, which you can omit)
- Super moist and melt-in-your-mouthy
- Intensely sweet and dark
- Can’t taste the sweet potato
These beauties are prepared in your blender or food processor to make the whole experience very quick and easy.
The only time-consuming part about this recipe is roasting the sweet potato. If you have the forethought, you can roast it up to 3 days ahead of time (which was what I did), so that you go to make the recipe, it’s just a matter of tossing all the ingredients in a blender.
You can adapt these brownies to your liking, adding chopped nuts, omitting the chocolate chips if you need these to be entirely free of refined sugar, using mashed butternut squash, pumpkin, or any other winter squash in place of sweet potato, replacing some of the mashed sweet potato with almond butter or peanut butter for that nut butter essence…you do you, boo.
I will call out an important little detail – the sprinkle of coarse sea salt on top….MEGA! I’m all about the salty-sweet combo, and there’s something about having that slight salt tinge to offset the intense sweet chocolaty goo that sends my face buds into overdrive. You don’t want to miss it, my FOMO friends!
^You can even see the sweet potato…BANGARANG!
So here’s what we do, Monday: Roast a sweet potato, blend it up with some brownie ingredients, bake it off, let it rest, consume for dinner. Or dessert…or snack…bring it to your yoga studio…there’s nothing you can do to make this go wrong.
More Healthy Brownie Recipes:
- Flourless Avocado Brownies
- Flourless Zucchini Fudge Brownies
- Paleo Vegan Fudge Brownies
- Fudgy Paleo Beetroot Brownies
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 1 large sweet potato, roasted and mashed, about 1-1/2 cups
- 2 eggs
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 5 tablespoons raw cacao powder, or unsweetened cocoa powder
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2/3 cup dark chocolate chips, see note*
- Wash and pat dry the sweet potato. Poke it several times with a fork, wrap it in foil, and roast at 400 degrees F for 60 to 70 minutes, or until very soft. Allow sweet potato to cool to room temperature (Note: You can roast the sweet potato up to 3 days ahead of time and keep it in the refrigerator until ready to use).
- Preheat the oven to 350 degrees F and lightly oil an 8" x 8" baking dish. Line the baking dish with parchment paper.
- Add all ingredients for the brownies except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips
- Transfer the brownie batter to the prepared baking dish. Bake on the center rack of the oven 30 to 35 minutes, or until the center is set up (note: the brownies won't test clean when poked with a fork...this is normal). Turn off the oven and allow brownies to sit another 5 minutes in the warm oven.
- Remove brownies from the oven and sprinkle with coarse sea salt (if desired...very much recommended). Allow brownies to cool at least 30 minutes. Pull on the sides of the parchment paper to release the brownies from the baking dish and transfer to a cutting board. Cut brownies to your desired size and enjoy with a mega scoop of ice cream!
*To keep this recipe dairy-free, use vegan chocolate chips. To keep it refined sugar-free, chop up a dark chocolate bar that's sweetened with agave or monk fruit rather than cane sugar.
Nutrition Information:Yield: 16 Serving Size: 1 of 16
Amount Per Serving: Calories: 243Total Fat: 15gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 23mgCarbohydrates: 27gFiber: 5gSugar: 19gProtein: 4g